# What You Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets, approximately 4–5 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1 lime
→ Mango Salsa
09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1/2 small red onion, finely diced
11 - 1 jalapeño, seeded and minced
12 - 1/2 red bell pepper, diced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Kosher salt, to taste
→ Assembly
16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded red cabbage
18 - Fresh lime wedges, for serving
# Step-by-Step:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, blend olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice to create a spice mixture.
03 - Brush the prepared spice mixture evenly over all surfaces of the salmon fillets.
04 - Cook salmon fillets on the grill for 3–4 minutes per side, or until just cooked through and easily flaked. Remove and set aside.
05 - In a mixing bowl, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Toss gently and reserve.
06 - Place tortillas on the grill for 20–30 seconds per side until warmed and pliable.
07 - Using a fork, gently flake the cooked salmon into large pieces.
08 - Layer shredded cabbage on each tortilla, top with flaked salmon, and spoon mango salsa over. Serve immediately with lime wedges.
