San Diego-style Blue Corn Salmon Tacos with Orange-

Name: San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 cups fresh orange juice; 1 habanero chile; 1 tablespoon honey; Salt

Servings: persons

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
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Salt

1
Preheat grill or grill pan over high heat.
2
Brush salmon with oil and season with salt and pepper.
3
Grill on each side for 3 to 4 minutes.
4
Let cool slightly and shred the meat with a fork.
5
Place in a bowl with the cabbage and green onions.
6
Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt.
7
Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine.
8
Season with salt to taste, if needed.
9
Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
10
Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally.
11
Remove the habanero, whisk in the honey and season with salt.
12
Let cool to room temperature before serving.

1028

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cold-smoked salmon fillets, 8 ounces each, Canola oil, Salt and freshly ground black pepper, 1/4 head green cabbage, finely shredded, and more.

Yes, San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions