1-First Step: Prep the salmon Start by patting the salmon dry with paper towels. This step matters because dry fish browns better in the skillet. Place the fillets on a plate or cutting board and season the flesh side with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon chili powder, 1/2 teaspoon ancho chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Patting the fish dry before seasoning helps the spices stick and helps the outside get a better crust. If you are using frozen salmon, let it thaw fully first so the seasoning goes on evenly. This also helps the fish cook more predictably.

2-Second Step: Heat the skillet Set a large nonstick skillet over medium heat and add 1 1/2 tablespoons olive oil. Let the oil warm for a minute so the salmon starts sizzling right away when it hits the pan. A nonstick skillet is a helpful choice because it makes flipping the fish easier and keeps the skin from sticking. If you want a lighter version, you can brush on a little less oil, but do not skip it completely. The oil helps the skin get crisp and keeps the fish from drying out.

3-Third Step: Cook the salmon skin side down Place the salmon in the skillet skin side down. Cook for 4 to 5 minutes without moving it too much. This gives the skin time to crisp and brown nicely. The sound of the fish sizzling should be steady, not loud and harsh. If the heat is too high, turn it down a little so the outside cooks before the inside overcooks. For the best salmon tacos, let the fish do its thing in the pan. Avoid pressing it down with a spatula, since that can squeeze out moisture.

4-Fourth Step: Flip and finish cooking Once the skin is crispy and browned, carefully flip the salmon. Cook for another 3 to 4 minutes, or until the fish looks opaque and flakes easily with a fork. The exact timing will depend on the thickness of the fillets, so keep an eye on them during the last minute or two. Salmon cooks quickly, so this is not the time to walk away. When it is ready, the center should be tender and moist, not dry.

5-Fifth Step: Rest and flake the fish Transfer the cooked salmon to a plate and let it cool slightly. Then use a fork to break it into large pieces. If you want, you can discard the skin before flaking. Large pieces work best for tacos because they stay juicy and give each bite a satisfying texture. At this point, your kitchen should already smell amazing. The spices, warm oil, and flaky fish create a simple but bold taco filling.

6-Final Step: Warm the tortillas and build the tacos Warm the small tortillas in a dry skillet or microwave until soft and pliable. Then fill each tortilla with flaked salmon, fish taco slaw, chopped cilantro, sliced radishes, and lime wedges on the side. A squeeze of lime right before eating brings everything together. For the best texture, serve the tacos right away while the salmon is warm and the tortillas are soft.