In small bowl, mix together 1 tablespoon of the olive oil along with the chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Cover each side of the salmon filets in the spice mixture, covering surface; set aside.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the sliced peppers and onions and cook for 6-8 minutes or until softened and slightly charred. Remove to a plate and cover to keep warm.
Add the salmon to the pan and cook 4-5 minutes per side or until cooked through. Remove to a plate or cutting board and gently flake apart into pieces.
Meanwhile, prepare the salsa by combining all ingredients in a medium bowl and mixing well. Keep at room temperature or if made ahead, bring to room temperature before serving.
To assemble, fill each tortilla with 2 ounces of salmon, peppers and onions, and top with mango salsa. Serve immediately.