# What You’ll Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets, each 4–5 oz
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 from 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 from 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:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine olive oil, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice in a mixing bowl.
03 - Brush spice mixture evenly over salmon fillets.
04 - Place salmon on the grill and cook for 3–4 minutes per side, until just cooked through and easily flaked. Remove from heat and set aside.
05 - Mix diced mango, red onion, jalapeño, bell pepper, cilantro, lime juice, and salt in a bowl. Toss gently and set aside.
06 - Heat tortillas on the grill for 20–30 seconds per side until pliable.
07 - Use a fork to flake grilled salmon into large pieces.
08 - Layer shredded red cabbage on each tortilla. Add flaked salmon and spoon mango salsa on top. Serve immediately with lime wedges.
