Heat 1 tablespoon oil in a skillet over medium heat. Mix flour, chili powder, salt and red pepper on a plate. Cut salmon into strips and then coat each piece with the flour mixture. Add to hot oil in skillet.

Cook and gently break fish apart, until flaky.

While fish cooks, peel and dice mango and peach. Dice onion and cucumber, and chop cilantro. Add all to a mixing bowl. Spritz with juice of lime, drizzle with remaining 1 tablespoon of olive oil and mix well.

Serve fish in tortillas with mango topping.