Ingredients

3 cold-smoked salmon fillets, 8 ounces each
Canola oil
Salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
2 green onions, thinly sliced
1 cup best-quality mayonnaise
1 tablespoon chipotle pepper puree
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro
12 fried blue corn taco shells
Orange-Habanero Sauce, recipe follows

Directions

Preheat grill or grill pan over high heat.
Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool
slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.

Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and
the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide
the salmon mixture among the taco shells and drizzle each with the Orange-Habanero
Sauce.

Ingredients

Orange-Habanero Hot Sauce:
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Salt

Directions

Place juice and habanero in a medium nonreactive saucepan and cook over high
heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with
salt. Let cool to room temperature before serving.