# What You’ll Need:
→ Salmon
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 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 chopped fresh cilantro
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
# Directions:
01 - Preheat 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 spice mixture evenly over both sides of the salmon fillets.
04 - Place salmon fillets on the grill and cook for 3 to 4 minutes per side, until just opaque and easily flaked with a fork. Remove from grill and set aside.
05 - In a mixing bowl, gently toss together mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Set aside.
06 - Place tortillas on the grill for 20 to 30 seconds per side until warmed and lightly charred.
07 - Break grilled salmon into large pieces using a fork or spatula.
08 - Layer shredded cabbage on each tortilla, add flaked salmon, top with mango salsa, and serve immediately with lime wedges.
