Grilled Salmon Tacos with Veggie Salsa

1Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).

2In a small bowl, combine 1 tablespoon olive oil, (2 tablespoons) ground cumin (1 teaspoon), smoked paprika (1 teaspoon), garlic powder (½ teaspoon), salt, and pepper to create a spice rub.

3Pat the salmon fillets (4) dry with paper towels. Brush both sides with the remaining 1 tablespoon olive oil, (2 tablespoons) then evenly coat with the spice rub.

4Place the salmon fillets (4) on the hot grill. Grill for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove from the grill and let rest for a few minutes.

5While the salmon cooks, prepare the veggie salsa: In a medium bowl, combine cherry tomatoes, (1 cup) red and yellow bell (1 medium) peppers, red onion, (½ small) jalapeño (1) (if using), and cilantro. Drizzle with lime juice and season with salt to taste. Toss gently to combine.

6Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable and slightly charred.

7To assemble the tacos, place a small handful of shredded lettuce or cabbage (½ cup) on each tortilla (if using). Flake the grilled salmon into large chunks and divide evenly among the tortillas.

8Top each taco with a generous spoonful of the veggie salsa and sprinkle with crumbled queso fresco or feta cheese (¼ cup) if desired.

9Serve immediately with extra lime wedges on the side for squeezing.

10Tip: For an extra layer of flavor, drizzle the tacos with a light crema or a dollop of sour cream mixed with lime juice and a pinch of chili powder.