# What You Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets (4–5 oz 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 - Lime wedges, for serving
# How to Make It:
01 - Heat grill or grill pan to medium-high; allow grates to reach temperature.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice until combined.
03 - Brush spice mixture over both sides of salmon fillets to coat evenly.
04 - Place salmon on grill and cook for 3–4 minutes per side, until just cooked through and easily flaked. Remove and set aside.
05 - Combine diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl. Mix gently to blend flavors.
06 - Place tortillas on grill for 20–30 seconds per side until pliable and warmed.
07 - Using a fork, break grilled salmon into large pieces suitable for filling tortillas.
08 - Layer shredded cabbage onto each tortilla, top with flaked salmon, and spoon mango salsa over. Serve immediately with lime wedges.
