To make salsa, cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 1cm cubes. Combine with remaining salsa ingredients.
Combine avocado, sour cream and 1 tbs lime juice. Season. Cut fish into 3cm wide pieces. Combine seasoning and flour in a shallow dish.
Heat enough oil to cover base of a large, non-stick frying pan over a medium-high heat. Dip half the fish in flour mixture, shaking off excess. Add to hot oil. Cook, turning occasionally, for 2-3 minutes, or until fish is cooked. Remove to a plate. Repeat with remaining fish and flour mixture.
To serve, spread tortillas with avocado. Top with cabbage, fish and mango salsa.