Line a baking sheet with parchment paper and transfer the salmon fillets to the baking sheet.
Drizzle the fillets with olive oil and squeeze lime juice over them. Rub the chili powder into the salmon and season with salt and pepper.
Bake for 15 to 18 minutes or until the salmon is flakey and cooked through.
Remove from oven and let stand for a couple of minutes.
Prepare the salsa and cilantro yogurt sauce
Meanwhile, combine diced mango, avocado, pepper, cilantro, lime, oil, salt, and pepper in a mixing bowl; toss to combine. Set aside.
Prepare the cilantro yogurt sauce by combining the yogurt, cilantro, lime juice, salt, and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
Assemble the tacos
Break the salmon fillets into bite-sized pieces.
Spread a dollop of the cilantro yogurt sauce on each flour tortilla. Top with the fish and shredded lettuce. Add the mango avocado salsa.
Garnish with some cilantro yogurt sauce over the top, and serve.
Salmon Fillets: Opt for firm salmon fillets with pink flesh and no discoloration. You can also use a different fish.
Cooked Temp: Use an instant-read thermometer and remove the salmon from the oven when its internal temperature reaches 145˚F.
Mango: You can use fresh mango or these cubed frozen mangoes. Thaw them before using.
Serve ASAP. Salmon paired with salsa and flour tortillas tastes best when served right away.
Storage: Store salmon, yogurt sauce, and salsa separately in airtight containers in the fridge for up to 3 days. Cooked salmon can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.