Mix avocado, tomato, mango, red onion, and coriander in a large bowl. Season with salt and pepper and a generous squeeze of lime juice, set aside.
Blend together the mayo, garlic and chipotles in adobo, then set aside.
Slice fillets into 12 evenly sized small pieces.
Place flour, eggs, and crumbs in three separate shallow dishes. Mix the ground cumin and paprika into the crumbs. Using one piece of fish at a time, roll it in flour, then in egg, then the panko crumbs, ensuring it’s fully coated. Repeat until all the fish is crumbed.
Heat the oil in a pan or skillet to 180°C, or until a piece of bread dropped in turns golden in 30 seconds.
Shallow fry the fish in batches, for 3-4 mins, turning once. The flesh should flake away easily when skewered.
Start with some shredded lettuce in the middle of your tortilla, layer with a good spoonful of salsa, a piece of fish and some chipotle mayo. Add a squeeze of lime juice to taste and enjoy!