San Diego-Style Salmon Tacos
Forget about Tuesday – Tacos are for all days, especially in the summertime! These salmon tacos deliver all of the good stuff: smoky char from the grill, flaky salmon, crunchy cabbage, creamy sauce, earthy tortillas, and a zippy homemade hot sauce with serious flavor. Check out this simple recipe and get cooking!
San Diego Style Salmon Tacos with Orange-Habanero Hot Sauce and Crushed Blue Corn Chips
Serves 6
Orange-Habanero Hot Sauce
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Kosher salt
1 Using a paring knife, make a small incision into the habanero chile, but leave it whole. Place the juice and habanero in a medium non-reactive sauce pan and cook over high heat until reduced to 1 cup, about 20 to 25 minutes, stirring occasionally.
2 Remove the habanero and discard. Whisk in the honey and season with salt. Let cool to room temperature before serving. Can be made 2 days in advance, stored in covered container in the refrigerator.
Salmon Tacos
Three 8 ounce salmon fillets, pin bones removed
1 tablespoon neutral oil, such as avocado oil
Kosher salt and freshly ground black pepper
½ head green cabbage, finely shredded
4 scallions, thinly sliced
1 cup mayonnaise
1 tablespoon chipotle pepper in adobo puree
Zest and juice of 1 lime, plus more lime for serving
1.4 cup chopped fresh cilantro, plus more sprigs for serving
12 good quality corn tortillas
1 Avocado, cut in half, pit removed and cut into 12 slices
¼ cup crushed blue corn tortilla chips for serving
1 Preheat grill to high.
2 Brush salmon fillets with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes for medium doneness. Remove from the grill and let cool. Using 2 forks for best results, shred fish into large pieces. Add flaked fish to a large bowl along with the cabbage, green onions and chopped cilantro.
3 For the dressing, whisk together the mayonnaise, chipotle puree, lime juice and zest in a small bowl and season with salt and pepper. Add the dressing to the salmon mixture and gently fold to combine and set aside.
4 To warm corn tortillas, place in a cast iron skillet over medium heat for 30 seconds per side and then keep warm by wrapping tortillas in a clean dry kitchen towel.
5 Divide the salmon-cabbage mixture among the warmed tortillas, tuck a slice of avocado into each taco and drizzle each with orange-habanero hot sauce. Garnish with additional cilantro and some crushed blue corn chips on top for added crunch. Serve extra hot sauce on the side.
