Photo: San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce Recipe
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.
Orange-Habanero Hot Sauce:
- 6 cups fresh orange juice
- 1 habanero chile
- 1 tablespoon honey
- Salt
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.
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By monica_8023094
Phoenix, AZ
on June 28, 2011
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Absolutely unbelievable. Don't need more than 2/3 c mayo. Definitely want crispy shells. So simple. I would cut the orange/chili sauce in half, as you don't need more than a drizzle and 6c of oj takes forever to boil down. Fantastic!!
By Nikki_Food
San Francisco, CA
on June 26, 2011
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Excellent! I tried both soft blue corn tortillas and crispy blue corn taco shells and the crispy shells were amazing. I located the crispy shells at Whole Foods, Garden of Eatin' brand in a dark blue and yellow box. Definite KEEPER!!
By Rondog123
Potomac, MD
on April 21, 2011
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Five stars! I used sour cream instead of mayonnaise because the wife doesn't like mayo and used flour tortillas instead of tacos and used regular salmon marinated in liquid smoke and water for about 45 minutes then grilled. The orange habanero sauce takes at least an hour to reduce but is FANTASTIC. I was looking for something spicy and mexican and was tired of fajitas all the time. Can't say enough about how good this is. Spicy with alot of flavor and doesn't overpower the salmon. A nice chardonnay and elegant dining partner is all you can add to this wonderful dish. Bobby Flay if the man!
Read all 17 reviews