Bring olive oil in a large frying pan to medium heat. Add the salmon, sprinkle with lemon juice and a little salt, and cook for about 4-5 minutes per side. Remove from heat, shred, and set aside.
To make the salsa, combine mango, red onion, jalapeno, cilantro, lime, and honey in a small bowl. Mix until combined and refrigerate until ready to use.
To assemble the tacos, spread each half of the avocado on one corn tortilla Top with the salmon and mango salsa and enjoy!