In a medium bowl stir together tomatoes, mango, Chobani, cilantro, chile sauce and ½ t salt. Set aside.
Place fish on a foil-lined, rimmed baking sheet. Squeeze with ½ lime, sprinkle with ½ t salt and drizzle with olive oil. Adjust oven rack to highest position and heat broiler to high. Broil fish until it is semi-firm to light pressure and charred around the edges, 2 to 3 minutes. Remove and set aside.
Warm tortillas in a nonstick skillet over medium-high heat.
Remove skin from fish and divide fish among tortillas. Squeeze with remaining half lime, top with Chobani-mango mixture and lettuce. Serve.