Place the lime juice in container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.
To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then cross into 1/2-inch squares, cutting to, but not through, the skin. Slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeno to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper
Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.
To serve, place 2 skewers on each serving plate and scoop a large spoonful of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.