In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado. Refrigerate until ready to assemble tostadas.
Heat a grill pan or grill over medium heat with a light coat of oil. Season the salmon with salt and pepper. Mix together the adobo, honey, and lime. Spread the mixture over the salmon, evenly coating it. Place salmon in grill pan and cook until nice grill marks are achieved. Flip and cook until medium (or your preference), about 3-4 minutes per side (depending on the thickness/size of your fillet). Allow salmon to rest at least 5 minutes. Flake salmon just when it is time to serve.
Meanwhile, fry the corn tortillas until crisp and golden. Remove to drain on paper towels and salt each tortilla.
To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime. Serve.