# Components:
→ Salmon Preparation
01 - 4 skinless salmon fillets (approximately 4–5 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
# Directions:
01 - Heat the grill or grill pan to medium-high temperature.
02 - Combine olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice in a bowl.
03 - Brush the spice mixture evenly over each salmon fillet.
04 - Cook the salmon for 3–4 minutes per side, until just cooked through and easily flaked. Remove from heat and set aside.
05 - Mix mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl. Toss gently and set aside.
06 - Place tortillas on the grill for 20–30 seconds per side until warm.
07 - Gently flake salmon into large pieces for serving.
08 - Lay shredded cabbage on each tortilla, top with flaked salmon, and finish with mango salsa. Serve immediately with lime wedges.
