Directions

1. In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
2.  In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
3. In a medium bowl, mix together the flour, chili powder, and a 1/2 teaspoons of each salt and pepper. Pour the milk into another bowl and place the fish into it.
4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dodge them lightly through the flour mixture, shaking to remove any excess. Add butter to the pan. Place some of the fish in the pan without overcrowding. Cook until golden brown for about 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined dish. Sprinkle with salt. Repeat with the remaining fish.
5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a  time, until they are soft and hot. Wrap them in a dish towel to keep warm.
6. Fill each tortilla with 3 pieces of fish, followed by the tomato salsa  and a pinch of cabbage. Drizzle with the cream sauce.