Chipotle Salmon Tacos

Preheat the oven to 400°F. Pat the salmon dry, then season it evenly with black pepper and garlic powder, arranging the fillets in a small baking dish or on a lined sheet pan.

Combine the lemon juice and chipotle adobo in a bowl. Coat the salmon thoroughly with the marinade, turning the pieces if needed so the seasoning covers all exposed surfaces.

Roast the salmon for 12–15 minutes, until it flakes easily in the center and reaches a safe internal temperature. While it cooks, finely chop the mango, jalapeño, cucumber, and red onion.

Warm the corn tortillas in a dry skillet or directly over a low flame for about 30 seconds per side. Flake the cooked salmon into bite-sized pieces and toss the chopped salsa ingredients together.

Fill six warm tortillas with the salmon and chopped salsa, dividing everything evenly between two servings. Serve immediately with any remaining salsa alongside.