Preheat oven to 220°C (200°C fan-forced). Spread chips onto an oven tray in a single layer and cook for 25 minutes or as directed on pack until crisp and golden.
Meanwhile, remove 1 tablespoon of sour cream to a small bowl. Mix remaining sour cream with the taco seasoning and refrigerate until required.
Smash the avocado with a fork until smooth. Stir in the tablespoon of sour cream with coriander, lime juice and seasoning. Mix well and refrigerate until required.
For the salsa, combine all ingredients and mix well.
Once chips are cooked and golden, transfer to an oven proof serving platter and top with the shredded chicken and tasty cheese. Return to oven for 5 minutes until cheese has just melted. Dollop on the taco seasoned sour cream, guacamole and salsa. Scatter with additional coriander leaves.