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Preheat oven to 425˚F.
Line a baking sheet with parchment paper and transfer the salmon fillets to the baking sheet.
Drizzle the fillets with olive oil and squeeze lime juice over them. Rub the chili powder into the salmon and season with salt and pepper.
Bake for 15 to 18 minutes or until the salmon is flakey and cooked through.
Remove from oven and let stand for a couple of minutes.
Meanwhile, combine diced mango, avocado, pepper, cilantro, lime, oil, salt, and pepper in a mixing bowl; toss to combine. Set aside.
Prepare the cilantro yogurt sauce by combining the yogurt, cilantro, lime juice, salt, and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
Break the salmon fillets into bite-sized pieces.
Spread a dollop of the cilantro yogurt sauce on each flour tortilla. Top with the fish and shredded lettuce. Add the mango avocado salsa.
Garnish with some cilantro yogurt sauce over the top, and serve.