• 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