In a food processor or blender, combine lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and chopped cilantro. Blend until smooth and creamy. Refrigerate until ready.

In a medium bowl, mix garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper. Stir until well combined.

Pour melted butter into a shallow bowl. Dip fish fillets into the butter, then sprinkle blackening seasoning generously over both sides.

Heat a cast iron skillet over medium-high heat with olive oil. Add seasoned fish fillets and sauté for 2 minutes per side until cooked through. Transfer to a paper towel-lined plate.

Warm tortillas in a skillet or microwave until soft and pliable.

Place shredded cabbage on each tortilla, add blackened fish, top with cilantro and Cotija cheese, then drizzle with taco sauce.

Serve the tacos on a platter with lime wedges on the side.