Preheat oven to 180°C and line a baking tray with baking paper.

To make salsa, combine avocado, mango, capsicum, onion, and coriander in a bowl. Drizzle with half the lime juice, season with salt and pepper, and toss to combine.

Spread tortilla triangles evenly over the prepared tray. Bake for 5 minutes.

Remove from oven, sprinkle evenly with cheese, and bake for a further 5 minutes, until cheese is melted and chips are crisp and golden.

Sprinkle chilli powder over the fish. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook fish for 3–4 minutes each side, until cooked through.

Transfer fish to a plate and use two forks to flake into bite-sized pieces.

Divide salsa evenly among four bowls and place fish pieces over the top. Drizzle with remaining lime juice and season with salt and pepper. Serve with cheesy nacho chips and lime wedges on the side.