Combine sour cream, 1/8 tsp salt, and chile; set aside.
Combine 1/2 cup onion and 1/2 cup tomato; set aside.
Melt butter in a large nonstick skillet over medium heat.
Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic.
Cook 5 minutes, stirring frequently.
Stir in cilantro.
Arrange fish over onion mixture in pan; cover and cook 3 minutes.
Turn fish; cover and cook 2 minutes.
Break fish into chunks.
Stir in rind and juice; cook 2 minutes.
Remove from heat.
Warm tortillas according to package directions.
Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 Tbsp chipotle cream.
Fold in half or roll up and enjoy!
