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

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
15 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
Nutrition
823
41% daily value
6 servings
                                       
                                            dairy-​free
     

Fat

89% 58

Saturated

51% 10

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 26

Carbs

16% 49

Carbs (net)

- 46

Fiber

15% 4

Sugars

- 26

Sugars, added

- 3

Protein

55% 27

Cholesterol

26% 77

Sodium

48% 1150

Calcium

9% 92

Magnesium

21% 90

Potassium

23% 1104

Iron

10% 2

Zinc

10% 1

Phosphorus

56% 392

Vitamin A

6% 50

Vitamin C

175% 157

Thiamin (B1)

46% 1

Riboflavin (B2)

23% 0

Niacin (B3)

72% 12

Vitamin B6

75% 1

Folate equivalent (total)

37% 149

Folate (food)

- 139

Folic acid

- 6

Vitamin B12

153% 4

Vitamin D

- 0

Vitamin E

38% 6

Vitamin K

45% 54

Sugar alcohols

- 0

Water

- 348
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