Zesty salmon and mango salsa make a vibrant, light dish, perfect for weeknight dinners or summer gatherings.
# What You'll Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets (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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - juice of 1 lime
→ Mango Salsa
09 - 1 large ripe mango, peeled, pitted, diced
10 - 1/2 small red onion, finely diced
11 - 1 jalapeño, seeded, 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 - Preheat a grill or grill pan to medium-high heat.
02 - In a bowl, combine olive oil, chili powder, ground cumin, smoked paprika, salt, pepper, and lime juice.
03 - Brush the spice mixture evenly over each salmon fillet.
04 - Place salmon fillets on the grill and cook 3 to 4 minutes per side, until the flesh is opaque and easily flakes. Remove from the grill and set aside.
05 - Combine mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt in a mixing bowl. Toss gently and set aside.
06 - Place tortillas on the grill and heat 20 to 30 seconds per side until warm.
07 - Gently flake the grilled salmon into large pieces using a fork.
08 - Lay shredded cabbage on each tortilla, top with flaked salmon, and finish with a spoonful of mango salsa. Serve immediately with lime wedges.
