San Diego-Style Blue Corn Salmon Tacos With Orange-Habanero Hot Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1334
FAT
172%
CHOL
139%
SOD
58%

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Ingredients for 4 servings

6 cups fresh orange juice

1 tablespoon chipotle pepper puree

Canola oil

1 tablespoon fresh lime juice

2 green onions, thinly sliced

12 fried blue corn taco shells

3 cold-smoked salmon fillets, 8 ounces each

Salt and freshly ground black pepper

1/4 head green cabbage, finely shredded

1/4 cup finely chopped fresh cilantro

1 habanero chile

Orange-Habanero Sauce, recipe follows

Salt

1 cup best-quality mayonnaise

1 tablespoon honey

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