Salmon with mango salsa in tortillas, topped with cabbage; light, flavorful, and quick for summer meals.
# 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 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
# Directions:
01 - Preheat grill or grill pan to medium-high.
02 - In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice.
03 - Brush the spice mixture evenly over all salmon fillets.
04 - Place salmon fillets on grill; cook 3–4 minutes per side until just cooked through and easily flaked. Remove and set aside.
05 - In a bowl, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Toss gently and set aside.
06 - Warm tortillas on the grill for 20–30 seconds per side.
07 - Flake grilled salmon into large pieces.
08 - Layer shredded cabbage onto each tortilla, top with flaked salmon, then spoon mango salsa over. Serve immediately with lime wedges.
