# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, approximately 4 to 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 pepper, 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 tortillas or flour tortillas, warmed
17 - 1 cup shredded red cabbage
18 - Lime wedges, for serving
# Directions:
01 - Preheat the grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, salt, black pepper, and lime juice.
03 - Brush the spice mixture evenly over all sides of the salmon fillets.
04 - Place the fillets on the hot grill and cook for 3 to 4 minutes per side until just cooked and the flesh flakes easily. Remove salmon from the grill and set aside.
05 - While the salmon cooks, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt in a mixing bowl. Gently toss to combine and let sit for flavors to meld.
06 - Place tortillas on the grill for 20 to 30 seconds per side or until warm and pliable.
07 - Using a fork or spatula, gently break the grilled salmon into large, bite-sized pieces.
08 - Arrange shredded red cabbage on each tortilla, top with flaked salmon, and spoon mango salsa over the top. Serve immediately, garnished with lime wedges.
