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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels and set aside. In a small bowl, combine sour cream, chipotle chile and 1/8 teaspoon salt; set aside. In another bowl, combine onion, tomato and cilantro; set aside.
In another small bowl, combine garlic, cumin, 1/2 teaspoon salt and cinnamon. Rub evenly over both sides of fish using your fingers.
In a 12-inch nonstick skillet, melt butter over medium heat. Add fish and cook for 3 minutes. Turn fish and cook for 2 minutes more. Break fish into bite-size chunks; sprinkle with lime peel and juice. Cook 1 to 2 minutes more or until fish begins to flake when tested with a fork. Remove from heat. Remove fish mixture from skillet with a slotted spoon, discarding liquid.
To serve, fill each tortilla with 1/2 cup of the fish mixture and 1/4 cup of onion mixture. Top each serving with 2 tablespoons of the chipotle-sour cream mixture. Fold in half or roll up. Serve with lime wedges.