Begin by preparing the chipotle lime crema. In a small mixing bowl, whisk together the mayonnaise, chipotle chili powder, and fresh lime juice until smooth and well-blended. Cover and refrigerate until ready to use.

Next, make the mango salsa. In a separate bowl, gently combine the diced mango, avocado, chopped red onion, fresh cilantro, and lime juice. Stir carefully to avoid mashing the avocado. Chill the salsa in the fridge while you cook the salmon.

To prepare the salmon, preheat your oven to 400°F (200°C). Lightly grease a baking dish with nonstick spray or a thin coating of oil. In a small bowl, mix together the chili powder, chipotle chili powder, paprika, and salt. Rub this seasoning blend evenly over both sides of the salmon fillets.

Arrange the seasoned salmon fillets in the baking dish and bake for 10 to 11 minutes, or until the salmon is opaque and flakes easily with a fork. Once removed from the oven, squeeze fresh lime juice over the hot fillets and use a fork to gently break them into large, tender flakes.

To assemble the tacos, warm your corn tortillas and layer each one with flaked salmon, a generous spoonful of chipotle lime crema, a handful of shredded cabbage, and a scoop of mango salsa. Finish with a squeeze of lime and serve immediately.