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Salmon Tacos With Orange-Habanero Hot Sauce
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This combo of smoky-flavored fish; crunchy, spicy slaw; and fiery citrus sauce may sound odd, but trust us — it totally works, and makes for a fun and different focal point for a backyard cookout. The hot sauce alone is a revelation. It would be delicious over any simple grilled fish, chicken or pork dish.
Hands on time: 30 minutes Total time: 30 minutes Serves: 12 tacos (4-6 servings)
Ingredients:
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FOR THE ORANGE-HABANERO HOT SAUCE:
1 quart orange juice (not from concentrate)
1 habanero chile
2 tablespoons honey
Kosher salt
FOR THE FILLING:
3 (8-ounce) salmon fillets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
3 green onions, green and white parts, thinly sliced
1 cup mayonnaise
1 tablespoon pureed canned chipotle chiles in adobo
Grated zest of 1 lime
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro leaves
FOR THE TACOS:
12 fried blue corn taco shells (or prepared yellow corn taco shells)
Instructions:
TO MAKE THE SAUCE: Pour the juice into a medium nonreactive saucepan. Make a few slits in the habanero with a paring knife and add to the juice. Bring the juice to a boil and cook, stirring occasionally, until reduced to 1 cup, 20 to 25 minutes.
Remove the habanero and discard. Whisk in the honey and season with salt. Let cool to room temperature before serving. (The sauce can be made 2 days in advance, covered and refrigerated. Bring to room temperature before serving.)
TO MAKE THE FILLING: Heat grill to high. Brush salmon fillets on both sides with oil; season with salt and pepper. Place fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and should register 140 degrees on an instant-read thermometer. Remove from the grill and let cool slightly.
Shred the fish with a fork and place in a bowl with the cabbage and green onions. Whisk together the mayonnaise, chipotle puree, lime zest and lime juice in a small bowl and season with salt. Add the mayonnaise mixture and the cilantro to the salmon mixture and gently fold to combine. Season the mixture with salt to taste, if needed. (May be made the day before but add cilantro before serving.)
TO MAKE THE TACOS: Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Hot Sauce. -- Adapted from “Bobby Flay’s Grill It!” by Bobby Flay,
with Stephanie Banyas and Sally Jackson (Clarkson Potter, $35)
Remove the habanero and discard. Whisk in the honey and season with salt. Let cool to room temperature before serving. (The sauce can be made 2 days in advance, covered and refrigerated. Bring to room temperature before serving.)
TO MAKE THE FILLING: Heat grill to high. Brush salmon fillets on both sides with oil; season with salt and pepper. Place fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and should register 140 degrees on an instant-read thermometer. Remove from the grill and let cool slightly.
Shred the fish with a fork and place in a bowl with the cabbage and green onions. Whisk together the mayonnaise, chipotle puree, lime zest and lime juice in a small bowl and season with salt. Add the mayonnaise mixture and the cilantro to the salmon mixture and gently fold to combine. Season the mixture with salt to taste, if needed. (May be made the day before but add cilantro before serving.)
TO MAKE THE TACOS: Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Hot Sauce. -- Adapted from “Bobby Flay’s Grill It!” by Bobby Flay,
with Stephanie Banyas and Sally Jackson (Clarkson Potter, $35)
Nutrition:
Per taco: 288 calories (percent of calories from fat, 69), 13 grams protein, 10 grams carbohydrates, 1.5 grams fiber, 23 grams fat (3 grams saturated), 36 milligrams cholesterol, 200 milligrams sodium.
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