Preheat oven to 350 degrees F.
First, make the chipotle cream sauce.
Place yogurt, sour cream, chipotle peppers, 1 teaspoon lime juice and coconut sugar in a blender and blend until smooth. Pour into a bowl and set aside.
Preheat grill to medium-high heat (we used a Big Green Egg and heated it to 400 degrees F)
In a shallow dish, pour 1 tablespoon fresh lime juice over each Mahi filet, cover and place into the refrigerator to marinate for 15 minutes, while grill is heating up.
Shred cabbage and set aside.
Drizzle fish with olive oil, rub with adobo seasoning and season, lightly, with salt and pepper
Cook Mahi Mahi on a grill pan, rotating every 5 minutes until filets flake but aren't falling apart (about 15-20 minutes, depending on the size of your filets)
As soon as the fish goes on the grill, wrap tortillas in 2 stacks of 4 in aluminum foil.
Heat in the oven for 15-20 minutes, while fish is cooking.
Assemble tacos, using ½ filet per taco, top with shredded cabbage, pickled jalapeños and drizzle with chipotle cream.