1. Preheat oven to 450°F. Toss the salmon chunks with olive oil, honey, Tajin or chili powder, smoked paprika, garlic powder, onion powder, and salt. Spread them on a baking sheet.
2. Roast the fish for 10-15 minutes, broiling for the last minute for a light char.
3. To make the jalapeño cream, mix cream cheese, pickled jalapeños, garlic powder, and sea salt until smooth.
4. For the mango salsa, combine diced mango, avocado, jalapeños, cilantro, lime juice, and red onion in a bowl.
5. If making homemade taco shells, shape corn tortillas over foil molds and bake at 425°F for 12-15 minutes until crispy.
6. Assemble tacos by spreading jalapeño cream inside the taco shells, then layering with lettuce or cabbage, roasted fish, and mango salsa. Serve immediately.