Ingredients:

  • 1.5 lbs fresh salmon fillets, skin-on
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp fresh lime juice, divided
  • 2 large ripe avocados, diced
  • 0.25 cup red onion, finely minced
  • 0.25 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced
  • 8 small corn tortillas
  • 2 cups shredded purple cabbage

Instructions:

  1. In a small bowl, whisk together the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  2. Pat the salmon dry with paper towels. Rub with olive oil and 1 tablespoon of lime juice, then coat the flesh side generously with the spice mixture. Let sit at room temperature for 10 minutes.
  3. In a medium bowl, gently toss the diced avocado, red onion, cilantro, jalapeño, 2 tablespoons of lime juice, and salt to create the salsa.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Clean and lightly oil the grates to prevent sticking.
  5. Place salmon skin-side down first. Grill for 4–5 minutes until the skin is crispy. Carefully flip and grill for another 3–4 minutes until the internal temperature reaches 145°F (63°C).
  6. During the last minute of cooking, place tortillas on the grill for 30 seconds per side until warm and lightly charred.
  7. Remove salmon skin and flake the fish into large, bite-sized chunks. Layer cabbage into the tortillas, followed by the grilled salmon and a generous scoop of avocado salsa.