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Marinate the Fish:
In a medium bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Add the cod fillets to a resealable bag, pour in the marinade, and massage to coat the fish. Place in the fridge to marinate for 20-40 minutes.
Prepare the Sauce:
In a medium bowl, mix together the mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to use.
Warm the Tortillas:
Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, using tongs to flip. Stack the tortillas in a clean kitchen towel to keep them warm while preparing the fish.
Cook the Fish:
Melt the butter in the skillet over medium-high heat. Once hot, add the marinated fish and cook for 3-5 minutes per side, until the fish flakes easily with a fork. Break the fish into chunks while cooking, then remove from heat.
Assemble the Tacos:
Serve the cooked fish on warmed tortillas with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño (optional). Drizzle with the spicy sriracha lime sauce and garnish with lime wedges.