FOR THE MANGO AVOCADO SALSA
FOR THE CILANTRO-YOGURT SAUCE
Preheat oven to 425F.
Line a baking sheet with parchment paper.
Transfer salmon to the prepared baking sheet.
Drizzle with olive oil and squeeze lime juice over the entire fillet.
Rub the chili powder into the salmon, and season with salt and pepper.
Bake for 15 to 18 minutes, or until salmon is cooked through.
Remove from oven and let stand couple minutes.
In the meantime, prepare the salsa and cilantro yogurt sauce.
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 yogurt, cilantro, lime juice, salt and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
TO ASSEMBLE THE TACOS
Break the salmon into pieces.
Spread a dollop of the cilantro yogurt sauce on each tortilla.
Top with fish and shredded lettuce.
Add mango avocado salsa.
Garnish with a bit of the cilantro yogurt sauce over the top and serve.