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
1235
62% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

133% 86

Saturated

77% 15

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 38

Carbs

25% 74

Carbs (net)

- 68

Fiber

23% 6

Sugars

- 39

Sugars, added

- 4

Protein

82% 41

Cholesterol

39% 116

Sodium

72% 1726

Calcium

14% 137

Magnesium

34% 135

Potassium

47% 1656

Iron

15% 3

Zinc

11% 2

Phosphorus

84% 589

Vitamin A

8% 75

Vitamin C

393% 236

Thiamin (B1)

55% 1

Riboflavin (B2)

27% 0

Niacin (B3)

87% 17

Vitamin B6

73% 1

Folate equivalent (total)

56% 223

Folate (food)

- 208

Folic acid

- 9

Vitamin B12

92% 5

Vitamin D

- 0

Vitamin E

42% 8

Vitamin K

101% 81
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