Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.