1-Getting Started with Preparation: First, pat the salmon dry to ensure it cooks evenly and gets a nice crisp. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon chili powder, ½ teaspoon ancho chili powder, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder to create your seasoning mix. Apply this blend to the flesh side of the salmon for that perfect spicy and smoky flavor.

2-Cooking the Salmon: Heat 1 ½ tablespoons olive oil in a large nonstick skillet over medium heat. Place the salmon skin side down and cook until the skin is crispy and browned, which takes about 4 to 5 minutes. Flip the salmon and cook for another 3 to 4 minutes until it’s opaque and flaky. Once done, transfer it to a plate, let it rest for 3 minutes, then flake it into large pieces with a fork, and discard the skin if you prefer.

3-Assembling and Serving: Warm your small tortillas in a separate pan or microwave for a soft texture that holds everything together. Assemble the tacos by placing the flaked salmon in each tortilla, then add fish taco slaw, chopped cilantro, sliced radishes, and lime wedges on top. For a final touch, give it a squeeze of lime juice to brighten the flavors.