Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw & Smoked Chile Sauce
We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.
Yield
4 servingsPrep
40 minCook
78 minReady
168 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
salmon fillets
|
|
|
olive oil
as needed |
*
|
||
|
salt and black pepper
to taste |
*
|
||
| 8 |
flour tortillas (6-inch)
cut to size |
*
|
|
|
cilantro
as needed |
*
|
||
| Sour orange bbq sauce | |||
| 2 | cups |
orange juice
fresh |
|
| 1 | cup |
red wine vinegar
|
|
| 3 | cups |
granulated sugar replacement
|
* |
| 1 |
oranges
zest grated |
*
|
|
| 3 | tablespoons |
canola oil
|
|
| 1 | large |
spanish onions
coarsely chopped |
*
|
| 1 |
garlic bulb
coarsely chopped |
* | |
| 1 |
habanero chili peppers
coarsely chopped |
* | |
| 3 | cups |
italian plum (roma) tomatoes
and juices, chopped, canned |
|
| ¼ | cup |
ketchup
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | tablespoons |
brown sugar, dark
|
|
| 2 | tablespoons |
honey
|
|
| ¼ | cup |
molasses
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
ancho chilies
powder |
*
|
| 2 |
chipotle chili peppers
pureed, canned |
*
|
|
|
salt and black pepper
to taste |
*
|
||
| Smoked chile sauce: | |||
| 1 | cup |
mayonnaise, fat free
prepared |
|
| 2 | tablespoons |
chipotle puree
|
* |
| 1 | tablespoon |
lemon juice
fresh |
|
|
salt and black pepper
to taste |
*
|
||
| Red cabbage slaw: | |||
| ½ | cup |
orange juice
freshly squeezed |
|
| ¼ | cup |
lime juice
freshly squeezed |
|
| ½ | small |
red onion
coarsely chopped |
|
| 2 |
garlic cloves
coarsely chopped |
*
|
|
| ¼ | cup |
basil
fresh leaves |
*
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
honey
|
|
| ½ | cup |
canola oil
|
|
|
salt and black pepper
to taste |
*
|
||
| ½ |
red cabbage
finely shredded |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
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 |
*
|
| Sour orange bbq sauce: | |||
| 473 | ml |
orange juice
fresh |
|
| 237 | ml |
red wine vinegar
|
|
| 7.1E+2 | ml |
granulated sugar replacement
|
* |
| 1 | each |
oranges
zest grated |
*
|
| 45 | ml |
canola oil
|
|
| 1 | large |
spanish onions
coarsely chopped |
*
|
| 1 | x |
garlic bulb
coarsely chopped |
* |
| 1 | each |
habanero chili peppers
coarsely chopped |
* |
| 7.1E+2 | ml |
italian plum (roma) tomatoes
and juices, chopped, canned |
|
| 59 | ml |
ketchup
|
|
| 15 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
brown sugar, dark
|
|
| 3E+1 | ml |
honey
|
|
| 59 | ml |
molasses
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 45 | ml |
ancho chilies
powder |
*
|
| 2 | each |
chipotle chili peppers
pureed, canned |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Smoked chile sauce: | |||
| 237 | ml |
mayonnaise, fat free
prepared |
|
| 3E+1 | ml |
chipotle puree
|
* |
| 15 | ml |
lemon juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Red cabbage slaw: | |||
| 118 | ml |
orange juice
freshly squeezed |
|
| 59 | ml |
lime juice
freshly squeezed |
|
| 0.5 | small |
red onion
coarsely chopped |
|
| 2 | cloves |
garlic cloves
coarsely chopped |
*
|
| 59 | ml |
basil
fresh leaves |
*
|
| 3E+1 | ml |
cilantro
chopped |
|
| 15 | ml |
honey
|
|
| 118 | ml |
canola oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.5 | each |
red cabbage
finely shredded |
*
|
Directions
Heat grill to high.
Brush salmon with oil and season with salt and pepper, to taste.
Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed.
Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness.
Remove from the grill and brush with more of the sauce.
Let rest 5 minutes and flake with a fork
Grill tortillas for 20 seconds per side.
Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
Sour Orange BBQ Sauce:
Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened.
Remove from the heat and stir in the zest.
Set aside.
Heat oil in a large saucepan over high heat.
Add the onion, garlic and habanero and cook until soft.
Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes.
Transfer the mixture to a food processor and process until smooth.
Season with salt and pepper, to taste.
Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes.
Let cool.
Smoked Chile Sauce:
Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
Red Cabbage Slaw:
Combine all ingredients, except cabbage, in a blender and blend until smooth.
Season with salt and pepper, to taste.
Place cabbage in a large bowl and toss with the vinaigrette.
Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
