Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce

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2 (10-ounce) salmon fillets

Olive oil

Salt and freshly ground pepper

Salt and freshly ground pepper 

Sour Orange BBQ Sauce, recipe follows

8 (6-inch flour) tortillas, cut to size

Smoked Chile Sauce, recipe follows

Red Cabbage Slaw, recipe follows

Cilantro leaves

Sour Orange BBQ Sauce:

2 cups fresh orange juice

 1 cup red wine vinegar

 1 cup white wine vinegar

 3 cups granulated sugar

 1 orange, zest grated

 3 tablespoons canola oil

 1 large Spanish onion, coarsely chopped

 1 head garlic, coarsely chopped

 1 habanero chile, coarsely chopped

3 cups canned plum tomatoes and juices, chopped

 3 cups canned plum tomatoes and juices, chopped

 1/4 cup ketchup

 1 tablespoon Worcestershire sauce

 2 tablespoons dark brown sugar

 2 tablespoons honey

 1/4 cup molasses

 2 tablespoons Dijon mustard

 3 tablespoons ancho chili powder

 2 canned chipotle chiles, pureed

 Salt and freshly ground pepper

Salt and freshly ground pepper

Smoked Chile Sauce:

 1 cup prepared mayonnaise

 2 tablespoons chipotle puree

 1 tablespoon fresh lime juice

Salt and freshly ground pepper

Red Cabbage Slaw:

 1/2 cup freshly squeezed orange juice

 1/4 cup freshly squeezed lime juice

 1/2 small red onion, coarsely chopped

 2 cloves garlic, coarsely chopped

 1/4 cup fresh basil leaves

 2 tablespoons chopped cilantro leaves

 1 tablespoon honey

 1/2 cup canola oil 

Salt and pepper

 1/2 head red cabbage, finely shredded