San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce

Name: San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Canola oil; 1 Tbsp chipotle pepper puree; 59 milliliters finely chopped fresh cilantro; 0 heads green cabbage, finely shredded; 2 green onions, thinly sliced; 1 habanero chile; 1 Tbsp honey; 1 Tbsp fresh lime juice; 237 milliliters best-quality mayonnaise; 1 liters fresh orange juice; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 3 fillets cold-smoked salmon fillets, 8 ounces each; 12 fried blue corn taco shells

The recipe San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce is ready in about 55 minutes and is definitely an awesome gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 627 calories, 4g of protein, and 48g of fat each. Head to the store and pick up canolan oil, salt, habanero chile, and a few other things to make it today.

Instructions

Preheat grill or grill pan over high heat.

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Grill Pan

Grill

Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes.

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Salt And Pepper

Salmon

Cooking Oil

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Grill

Let cool slightly and shred the meat with a fork.

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Meat

Place in a bowl with the cabbage and green onions.

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Green Onions

Cabbage

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Bowl

Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt.

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Lime Juice

Mayonnaise

Chipotle Chiles

Salt

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Bowl

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.

Ingredients you will need

Habanero Sauce

Taco Shells

Mayonnaise

Cilantro

Orange

Salmon

Salt

Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally.

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Habanero Chili

Juice

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Sauce Pan

Remove the habanero, whisk in the honey and season with salt.

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Habanero Chili

Honey

Salt

Equipment you will use

Whisk

Let cool to room temperature before serving.

Equipment

Ingredients

Servings:

6servings

Canola oil 1Tbsp

chipotle pepper puree 59milliliters

finely chopped fresh cilantro 0heads

green cabbage, finely shredded 2

green onions, thinly sliced 1

habanero chile 1Tbsp

honey 1Tbsp

fresh lime juice 237milliliters

best-quality mayonnaise 1liters

fresh orange juice 6servings

Salt 6servings

Salt and freshly ground black pepper 3fillets

cold-smoked salmon fillets, 8 ounces each 12

fried blue corn taco shells

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.