Vivid salmon tacos with mango salsa deliver crisp veggies, bright flavor, and a satisfying summer meal for four.
# Components:
→ 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, 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
# Method:
01 - Set grill or grill pan to medium-high heat.
02 - Mix olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice in a small bowl.
03 - Brush marinade evenly onto each salmon fillet.
04 - Grill salmon 3–4 minutes per side, until just cooked and easily flaked. Remove and rest.
05 - Combine diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt in a bowl. Toss gently.
06 - Heat tortillas on the grill for 20–30 seconds per side until pliable.
07 - Flake grilled salmon into large pieces using a fork.
08 - Place shredded cabbage on each tortilla, top with flaked salmon, spoon mango salsa. Serve immediately with lime wedges.
