Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw

Name: Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces salmon fillets; 1 x olive oil as needed; 1 x salt and black pepper to taste; 8 each flour tortillas (6-inch) cut to size; 1 x cilantro as needed; 2 cups orange juice fresh; 1 cup red wine vinegar; 3 cups granulated sugar replacement; 1 each oranges zest grated; 3 tablespoons canola oil; 1 large spanish onions coarsely chopped; 1 x garlic 1 head, coarsely chopped; 1 each habanero chili peppers coarsely chopped; 3 cups italian plum (roma) tomatoes and juices, chopped, canned; 1/4 cup ketchup; 1 tablespoon worcestershire sauce; 2 tablespoons brown sugar, dark; 2 tablespoons honey; 1/4 cup molasses; 2 tablespoons dijon mustard; 3 tablespoons ancho chilies powder; 2 each chipotle chili peppers pureed, canned; 1 x salt and black pepper to taste; 1 cup mayonnaise, fat free prepared; 2 tablespoons chipotle puree; 1 tablespoon lemon juice fresh; 1 x salt and black pepper to taste; 1/2 cup orange juice freshly squeezed; 1/4 cup lime juice freshly squeezed; 1/2 small red onion coarsely chopped

Try this homemade Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce recipe the whole family will love. Made with salmon, olive …

This Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce relies on simple, everyday ingredients such as salmon fillets, x olive oil as needed, x cilantro as needed and orange juice fresh. It comes together quickly and makes 4 servings, at about 2784 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

10 ounces salmon fillets
1 x olive oil as needed
1 x salt and black pepper to taste
8 each flour tortillas (6-inch) cut to size
1 x cilantro as needed
2 cups orange juice fresh
1 cup red wine vinegar
3 cups granulated sugar replacement
1 each oranges zest grated
3 tablespoons canola oil
1 large spanish onions coarsely chopped
1 x garlic 1 head, coarsely chopped
1 each habanero chili peppers coarsely chopped
3 cups italian plum (roma) tomatoes and juices, chopped, canned
1/4 cup ketchup
1 tablespoon worcestershire sauce
2 tablespoons brown sugar, dark
2 tablespoons honey
1/4 cup molasses
2 tablespoons dijon mustard
3 tablespoons ancho chilies powder
2 each chipotle chili peppers pureed, canned
1 x salt and black pepper to taste
1 cup mayonnaise, fat free prepared
2 tablespoons chipotle puree
1 tablespoon lemon juice fresh
1 x salt and black pepper to taste
1/2 cup orange juice freshly squeezed
1/4 cup lime juice freshly squeezed
1/2 small red onion coarsely chopped
2 cloves garlic coarsely chopped
1/4 cup basil fresh leaves
2 tablespoons cilantro chopped
1 tablespoon honey
1/2 cup canola oil
1 x salt and black pepper to taste
1/2 each red cabbage finely shredded

1
Heat grill to high.
2
Brush salmon with oil and season with salt and pepper, to taste.
3
Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed.
4
Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness.
5
Remove from the grill and brush with more of the sauce.
6
Let rest 5 minutes and flake with a fork
7
Grill tortillas for 20 seconds per side.
8
Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
9
Sour Orange BBQ Sauce:
10
Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened.
11
Remove from the heat and stir in the zest.
12
Set aside.
13
Heat oil in a large saucepan over high heat.
14
Add the onion, garlic and habanero and cook until soft.
15
Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes.
16
Transfer the mixture to a food processor and process until smooth.
17
Season with salt and pepper, to taste.
18
Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes.
19
Let cool.
20
Smoked Chile Sauce:
21
Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
22
Red Cabbage Slaw:
23
Combine all ingredients, except cabbage, in a blender and blend until smooth.
24
Season with salt and pepper, to taste.
25
Place cabbage in a large bowl and toss with the vinaigrette.
26
Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

2784

kcal

Calories

123

Fat

378

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Frequently Asked Questions

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

You need 37 ingredients. The key ingredients include: 10 ounces salmon fillets, 1 x olive oil as needed, 1 x salt and black pepper to taste, 8 each flour tortillas (6-inch) cut to size, and more.

Yes, Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile 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.

Quick Info

Servings
4 servings
Calories
2784 kcal
Category
Seafood

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