Preheat your oven to 425°F and line a baking sheet with parchment paper.

Rub the salmon fillet with taco seasoning and olive oil, then place it on the prepared baking sheet.

Bake the salmon for about 10 minutes or until it flakes easily with a fork.

While the salmon is cooking, combine the diced mango, cucumber, corn kernels, red onion, cilantro, honey, lime zest, lime juice, and salt in a bowl to make the salsa.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable and slightly charred.

Once the salmon is done, break it into chunks suitable for taco filling.

Assemble the tacos by placing salmon chunks on each tortilla and topping them with a generous amount of the mango corn salsa.