# What You Need:
→ 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 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 - Heat the grill or grill pan to medium-high temperature.
02 - In a small mixing bowl, blend olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice until well combined.
03 - Brush the spice mixture thoroughly over the salmon fillets, ensuring an even coat.
04 - Place salmon on the grill and cook for 3–4 minutes per side, or until the flesh flakes easily and is just cooked through. Remove from heat and rest briefly.
05 - In a bowl, gently combine diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt. Toss to distribute flavors and set aside.
06 - Place tortillas on the grill for 20–30 seconds per side until warmed through.
07 - Using a fork, gently break the grilled salmon into large flakes.
08 - Arrange shredded cabbage on each tortilla, add flaked salmon, top generously with mango salsa, and serve immediately. Accompany with lime wedges.
