Thaw fish, if frozen. For salsa, in a medium bowl combine mango, tomato, cucumber, cilantro, green onion, jalapeno pepper, and lime juice. Let stand at room temperature until ready to serve.
Rinse fish; pat dry with paper towels. Sprinkle both sides of fish with jerk seasoning. Place fish on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.
Meanwhile, heat a large skillet over medium-high heat. Cook tortillas, one at a time, for 30 to 60 seconds or until light brown, turning once.
Using a fork, flake fish into bite-size pieces. Top each tortilla with spinach, fish, and salsa; fold gently in half. Makes 2 servings.