San Diego-style Blue Corn Salmon Tacos With Orange-habanero Hot SauceFrom orangeskipper 9 years ago
- 3 cold-smoked salmon fillets, 8 ounces each shopping list
- canola oil shopping list
- salt and freshly ground black pepper shopping list
- 1/4 head green cabbage, finely shredded shopping list
- 2 green onions, thinly sliced shopping list
- 1 cup best-quality mayonnaise or veg equivalent shopping list
- 1 tablespoon chipotle pepper puree shopping list
- 1 tablespoon fresh lime juice shopping list
- 1/4 cup finely chopped fresh cilantro shopping list
- 12 fried blue corn taco shells shopping list
- orange-Habanero Sauce, recipe follows shopping list
- Preheat grill or grill pan over high heat. shopping list
How to make it
- 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
- 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.
The Cookorangeskipper Redding, CA
The Rating11 people
These sound incredible, going to have to try these for sure. Great postchefmeow in Garland loved it
WOW!! This sounds killer. Especially the Orange Habby sauce. Its only 9 am and this recipe is making me hungry... LOL I had planned on smoking some salmon this weekend. Not cold smoked though. The texture wont be quite the same but I would think it...morejimrug1 in Peoria loved it
You got me going with just "San Diego"!!! My favorite place in the US. This recipe sounds delicious. I must admit I have a lot to learn. What is a "non-reactive" pan? Thanks for the post. Marciamao65 in Griffith loved it
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