Salmon tacos with mango salsa, crunchy cabbage, and lime—fresh, vibrant, and ideal for summer evenings.
# What You’ll Need:
→ For the Salmon
01 - 4 skinless salmon fillets, approximately 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
→ For the Mango Salsa
09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1/2 small red onion, finely diced
11 - 1 jalapeño pepper, 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
→ For Assembly
16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded red cabbage
18 - Lime wedges, for serving
# How-To:
01 - Heat the grill or grill pan to medium-high temperature.
02 - Combine olive oil, chili powder, ground cumin, smoked paprika, salt, pepper, and lime juice in a small bowl.
03 - Brush the spice mixture evenly over each salmon fillet.
04 - Place salmon on the grill and cook for 3 to 4 minutes per side, until just cooked through and easily flaked. Transfer to a plate and rest.
05 - In a mixing bowl, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. Toss gently and set aside.
06 - Warm tortillas directly on the grill for 20 to 30 seconds on each side.
07 - Gently flake the cooked salmon into large pieces.
08 - Layer shredded red cabbage on each tortilla, top with flaked salmon, and finish with a spoonful of mango salsa. Serve immediately with lime wedges.
