Savor salmon, mango salsa, crisp cabbage, and warm tortillas for a bright, refreshing summer meal.
# What You Need:
→ Salmon
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 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
# How-To Steps:
01 - Preheat the grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, salt, freshly ground black pepper, and lime juice.
03 - Brush the spice mixture evenly over each salmon fillet.
04 - Place seasoned salmon fillets 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 - In a mixing bowl, combine diced mango, finely diced red onion, minced jalapeño, diced red bell pepper, chopped cilantro, lime juice, and a pinch of salt. Toss gently to incorporate and reserve.
06 - Warm the tortillas on the grill for 20–30 seconds per side.
07 - Using a spatula, flake the grilled salmon into large pieces.
08 - Layer shredded red cabbage onto each warmed tortilla, add flaked grilled salmon, and top with mango salsa. Serve immediately with lime wedges.
