To make the marinade, combine coconut milk, chopped mango, garlic, sriracha, lime juice, honey, olive oil and salt/pepper in a blender and mix until smooth. Mix in cilantro and reserve about a 1/4 cup of marinade to drizzle over the salmon when serving.

Place the salmon in a shallow dish or bowl and pour the marinade over top, making sure to coat the salmon entirely.  Cover and place the salmon in the fridge to marinate for 30 minutes or up to an hour.

While the salmon marinates you can make the salsa.  In a medium bowl, combine all the ingredients for the salsa, cover and keep in the fridge until ready to serve.

If you want to grill the salmon, place salmon skin side down on a grill (or grill pan) sprayed with oil and cook 5 to 6 minutes per side, until tender and flaky.

If you want to bake the salmon, place skin side down on a prepared baking sheet and bake at 400 degrees F for about 8 to 10 minutes.  Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.  Using a fork, break the salmon up into large chunks and drizzle with reserved marinade.

To assemble the tacos, divide the salmon among the tortillas, top with mango salsa and avocado slices (if desired).  Enjoy!