# What You Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets (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 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 Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine olive oil, chili powder, ground cumin, smoked paprika, salt, pepper, and lime juice in a small bowl until fully blended.
03 - Brush spice mixture over all sides of the salmon fillets to coat evenly.
04 - Place salmon fillets on the grill and cook for 3 to 4 minutes per side, turning once, until salmon is opaque and easily flakes with a fork. Remove from heat.
05 - Mix diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt in a mixing bowl. Toss gently to combine and set aside.
06 - Heat tortillas on the grill for 20 to 30 seconds per side until lightly charred and pliable.
07 - Using a fork or spatula, gently flake grilled salmon into large pieces.
08 - Place shredded red cabbage on each warmed tortilla, add flaked salmon, and top with mango salsa. Serve immediately with lime wedges.
