# Components:
→ 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 - Salt to taste
→ Assembly
16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded red cabbage
18 - Lime wedges, for serving
# Method:
01 - Preheat grill or grill pan over medium-high heat.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Brush mixture evenly over salmon fillets.
03 - Place salmon fillets on the grill. Cook for 3–4 minutes per side, until flesh is opaque and easily flakes. Remove from heat and set aside.
04 - In a bowl, mix mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Toss gently and reserve.
05 - Warm tortillas on the grill for 20–30 seconds each side.
06 - Gently flake grilled salmon into large pieces.
07 - Place shredded cabbage onto each tortilla, add flaked salmon, and top with mango salsa. Serve immediately with lime wedges.
