Recipe courtesy of Bobby Flay
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San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
Total:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

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
Orange-Habanero Hot Sauce:
  • 6 cups fresh orange juice
  • 1 habanero chile
  • 1 tablespoon honey
  • Salt

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:

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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