San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made these before and we love them. If available, I grill Loc Duarte salmon from Scotland..(better than King, yum and if I don't have wood chips, I put in a 1/4 tsp. to taste of liquid smoke. Since I couldn't find mini taco shells for Super Bowl Sunday I'm putting them on toasted Old E.P. little flat tostada shells (about 5" across, 12 to a pkg. and drizzling the sauce over the top. I will make the sauce ahead as it is a bit cumbersome, and blend everything else together right before we leave. Love, love, love these!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this made for a nice casual summer dinner. I also used soft corn tortillas, heated on the grill. Also, I used salmon that wasn't smoked, but seasoned with salt, pepper, chili powder, and lime zest before grilling it. Finally, I didn't mix the salmon with the cole slaw, but kept them separate and just layered them in each taco. Very good, and the orange-habanero sauce is a must.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was great. Only change I made was to use Napa Cabbage instead of regular cabbage.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really really really good. I worked it out with sour cream instead of mayonnaise just because I'm not a huge fan and they were incredible. I also just used grilled salmon burgers from Costco and chopped them up and those worked amazingly. Also, for a little extra spice, cut slits in the habanero when you put it in the orange juice and squeeze the juices out when you take it out. The OJ dressing really does not take that long, just make sure the heat is on medium-high. It might look like you are messing something up but you are doing it right no worries!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this a few times with corn tortillas instead of blue corn taco shells, and this is just a great recipe. (I even cheated and used bagged slaw the last time. Agreed that the orange sauce reduction takes 4x longer than the recipe calls for, but I also started with half as much OJ the second time and it turned out just as well. Also, it's hard to get habaneros where I live, so I used a jalapeno and it still worked very well. The chipotle sauce in the dressing is key to this recipe though. Great recipe that can be made hotter or milder as you like depending on the peppers in the orange sauce and chipotles in the dressing. Enjoy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was SO good! My only complaint really was that it took SO so so much longer to reduce the orange juice than the recipe indicated. But it was worth the wait! Fantastic. I'll need to double it next time because we went through it FAST! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband had mouth surgery recently and we were bored with the "soft foods" he was forced to eat. I found this and adapted it for easy chewing. We decided it was wonderful this way. I combined all the coleslaw ingredients, being careful to finely grate the cabbage. I actually used a bit more cabbage, since the mayo and its ingredients were ample. I warmed corn tortillas (softer than shells layered the coleslaw mixture on top...then placed a smoke salmon fillet on top. We broke up the salmon as we ate and we both kept added more of the orange habanero sauce. It is killer good. Be aware: reducing the orange juice from 6 cups to 1 takes about an hour, so plan accordingly. Bobby is a rock star!