Thaw fish, if frozen. Rinse fish; pat dry with paper towels and set aside.
For Chipotle Cream: In a small bowl, combine sour cream, chipotle chile and 1/8 teaspoon salt; set aside. In another bowl, combine tomato, onion and cilantro; set aside.
In another small bowl, combine garlic, cumin, 3/4 teaspoon salt and the cinnamon. Sprinkle evenly over both sides of fish.
Melt butter in a 12-inch nonstick skillet over medium heat. Add fish and cook for 3 minutes. Turn and cook for 2 minutes more. Break fish into bite-size chunks; sprinkle with lime zest and juice. Cook 1 to 2 minutes more or until fish flakes when tested with a fork. Remove from heat. Remove fish from skillet with a slotted spoon, discarding liquid.
Serve fish in warm tortillas topped with the tomato and onion mixture and Chipotle Cream. Squeeze lime wedges over tacos.