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
each with the Orange-Habanero Sauce.