# What You'll Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets (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 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 - 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:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice.
03 - Evenly brush the spice mixture over each salmon fillet.
04 - Grill salmon fillets for 3–4 minutes per side, until cooked through and easily flaked with a fork. Remove from heat and set aside.
05 - In a clean bowl, gently toss diced mango, red onion, minced jalapeño, diced red bell pepper, chopped cilantro, lime juice, and salt.
06 - Heat tortillas on the grill for 20–30 seconds per side until warmed and slightly charred.
07 - Using a fork, break grilled salmon into large, bite-sized pieces.
08 - Arrange shredded cabbage on each tortilla, then layer flaked salmon and spoon mango salsa atop. Serve immediately with lime wedges.
