Grilled salmon, bright mango salsa, and crunchy cabbage combine in flavorful tacos, perfect for summer evenings.
# What You’ll Need:
→ Salmon Preparation
01 - 4 skinless salmon fillets (4 to 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 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 Make It:
01 - Heat grill or grill pan over medium-high until hot.
02 - In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, salt, black pepper, and lime juice.
03 - Brush spice mixture thoroughly over all sides of salmon fillets.
04 - Place salmon fillets directly on grill and cook 3 to 4 minutes per side, until just opaque and easily flaked. Set aside once cooked.
05 - While salmon grills, gently toss diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt in a mixing bowl.
06 - Quickly warm tortillas on grill, 20 to 30 seconds on each side, until pliable.
07 - Use a fork to flake grilled salmon into generous bite-sized pieces.
08 - On each tortilla, layer shredded red cabbage, top with flaked salmon, then spoon over mango salsa; serve immediately with extra lime wedges.
