After preparing the vegetables for the cabbage salsa, combine them in a covered container. Add the dressing ingredients, and shake to coat well. Add more orange juice or sea salt, to taste.
Coat the salmon fillet with honey and blackening seasoning.
In a non-stick frying pan, cook the salmon skin-side down (if it has skin) for 5 minutes on medium-high heat, covered.
Flip the salmon, and cook for 7-10 minutes uncovered. Check from time to time to make sure it's blackening, but not burning. If needed, remove the skin and make sure the salmon is cooked to your liking throughout.
Heat tortillas in the oven or the toaster on a low setting (I love the crunch they get in the toaster!).
Layer salmon, salsa, and mango slices in the tortillas.