Mix all of the spices together in a bowl. On a plate, pat the mixture over all sides of the two salmon fillets.
In a cast iron skillet over medium heat, drizzle in about 2 tablespoons olive oil. Once heated, place both fillets of salmon in. Cook on each side for about 4-5 minutes, or until it reaches your desired doneness.
For the pico, mix all of the required ingredients together. Add a sprinkling of salt.
With two forks, shred the salmon in a separate dish.
Heat the corn tortillas through. Add about 1/3 cup of the blackened salmon, and top with the mango pico.
