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