San Diego-style fish tacos.
Eugenia Uhl Photograph
It’s summertime, and if vacation is on your mind, you’re in luck. A California holiday is just one meal away – no plane ticket or packing required. Just a few fresh ingredients are all you will need to create a mouthwatering meal of San Diego-style blue corn salmon tacos with spicy, citrusy orange-habanero hot sauce. Serve with freshly squeezed limeade or fruity sangria, and let your imagination take flight.
San Diego-Style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
3 cold-smoked salmon fillets, 8 ounces each
Salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
2 green onions, thinly sliced
1 cup mayonnaise
1 tablespoon chipotle pepper purée
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro
12 fried blue corn taco shells
Orange-habanero sauce (recipe follows)
Preheat grill or grill pan over high heat.
Brush salmon with oil, and season with salt and pepper.
Grill on each side for 3 to 4 minutes.
Let cool slightly, and shred the meat with a fork.
Place in a bowl with the cabbage and green onions.
Combine the mayonnaise, chipotle and lime juice in a small bowl, and season with salt.
Add the mayonnaise mixture and the cilantro to the salmon and veggies, and gently fold to combine. Season with salt to taste, if needed.
Divide the salmon mixture among the taco shells, and drizzle each with the orange-habanero sauce. Serves 4 to 6.
Orange-Habanero Hot Sauce
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Place orange juice and habanero in a medium nonreactive saucepan, and cook over high heat until reduced to 1 cup,
stirring occasionally. Remove the habanero, whisk in the honey, and season with salt to taste.
Let cool to room temperature before serving.
Recipes by Bobby Flay