Zesty grilled salmon, mango salsa, and shredded cabbage wrapped in tortillas for a fresh summer meal.
# What You'll Need:
→ Salmon Preparation
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 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
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Combine olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice in a small bowl.
03 - Brush the prepared spice mixture evenly over the salmon fillets.
04 - Cook salmon for 3–4 minutes per side, until lightly charred and easily flaked. Transfer to a plate.
05 - Combine mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl. Toss gently and set aside.
06 - Heat tortillas on the grill for 20–30 seconds each side until pliable.
07 - Use a fork to break the grilled salmon into large flakes.
08 - Place shredded cabbage on each tortilla, add flaked salmon, and top with mango salsa. Serve immediately with lime wedges.
