Step 1

Pat salmon dry. In a small bowl, add salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder. Stir together to combine.

Step 2

Season the flesh side of the salmon only with the seasoning mixture.

Step 3

Heat olive oil in a large nonstick skillet over medium-heat, heat oil. Add the salmon skin side down. Cook until the skin is crispy and browned, about 4 to 5 minutes, then flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.

Step 4

Transfer salmon to a plate and let it rest and cool slightly for 3 minutes. Flake the salmon into large pieces using a fork, discarding the skin if desired.

Step 5

Serve in warm corn or flour tortillas with fish taco slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.