Stir together the chipotle chilli powder, garlic powder, salt and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, press into the spice mixture to coat then set aside.
Make the salsa by stirring together the mango, jalapeno chilli, red onion, 1 clove garlic, coriander and lime juice in a separate bowl then set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic and mayonnaise in a small bowl then set aside.
Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover and cook over low heat for 20 minutes. Meanwhile, heat a large frypan over medium-high heat and cook the tilapia until opaque in the centre and crispy on both sides, about 7 minutes. Heat the tortillas in a frypan over medium heat and keep warm.
To serve, place the tortillas on a plate, spoon on some rice and black beans. Top with some of the coleslaw mix, hot tilapia and a spoonful of the mango-coriander salsa. Top with a dollop of chipotle aioli to serve.