In a bowl, combine the mango and avocado cut into small cubes, the finely sliced red onion and the chopped cherry tomatoes. Season with olive oil and salt to create a fresh, juicy salad.

Cut the fresh salmon into small cubes, season with a little teriyaki sauce and quickly sear it in a hot pan for a few minutes, allowing it to brown on the outside while remaining tender inside.

Warm the whole wheat mini piadinas until soft and flexible. Spread a thin layer of cream cheese over the surface, fill with the mango and avocado salad and add the warm salmon cubes. Finish with chopped fresh coriander and a squeeze of lime.

Fold the mini piadinas in half to form small tacos and serve immediately.