Grilled Salmon Tacos with Veggie Salsa

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

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

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

4.Place the salmon fillets 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.

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

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

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

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

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

10.Tip: 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.