Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce

• 10 ounces 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
• 2 cups orange juice fresh
• 1 cup red wine vinegar
• 3 cups granulated sugar replacement
• 1 each oranges zest grated
• 3 tablespoons canola oil
• 1 large spanish onions coarsely chopped
• 1 x garlic 1 head, coarsely chopped
• 1 each habanero chili peppers coarsely chopped
• 3 cups italian plum (roma) tomatoes and juices, chopped, canned
• 1/4 cup ketchup
• 1 tablespoon worcestershire sauce
• 2 tablespoons brown sugar, dark
• 2 tablespoons honey
• 1/4 cup molasses
• 2 tablespoons dijon mustard
• 3 tablespoons ancho chilies powder
• 2 each chipotle chili peppers pureed, canned
• 1 x salt and black pepper to taste
• 1 cup mayonnaise, fat free prepared
• 2 tablespoons chipotle puree
• 1 tablespoon lemon juice fresh
• 1 x salt and black pepper to taste
• 1/2 cup orange juice freshly squeezed
• 1/4 cup lime juice freshly squeezed
• 1/2 small red onion coarsely chopped
• 2 cloves garlic coarsely chopped
• 1/4 cup basil fresh leaves
• 2 tablespoons cilantro chopped
• 1 tablespoon honey
• 1/2 cup canola oil
• 1 x salt and black pepper to taste
• 1/2 each red cabbage finely shredded

1. Heat grill to high.
2. Brush salmon with oil and season with salt and pepper, to taste.
3. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed.
4. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness.
5. Remove from the grill and brush with more of the sauce.
6. Let rest 5 minutes and flake with a fork
7. Grill tortillas for 20 seconds per side.
8. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
9. Sour Orange BBQ Sauce:
10. Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened.
11. Remove from the heat and stir in the zest.
12. Set aside.
13. Heat oil in a large saucepan over high heat.
14. Add the onion, garlic and habanero and cook until soft.
15. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes.
16. Transfer the mixture to a food processor and process until smooth.
17. Season with salt and pepper, to taste.
18. Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes.
19. Let cool.
20. Smoked Chile Sauce:
21. Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
22. Red Cabbage Slaw:
23. Combine all ingredients, except cabbage, in a blender and blend until smooth.
24. Season with salt and pepper, to taste.
25. Place cabbage in a large bowl and toss with the vinaigrette.
26. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

salmon, olive oil, salt, flour tortillas, cilantro, orange juice fresh, red wine vinegar, granulated sugar, oranges, canola oil, onions, garlic, habanero chili peppers, italian plum, ketchup, worcestershire sauce, brown sugar, honey, molasses, mustard, ancho chilies, chipotle chili peppers, salt, mayonnaise, chipotle puree, lemon juice fresh, salt, orange juice freshly squeezed, lime juice freshly squeezed, red onion, garlic, basil, cilantro, honey, canola oil, salt, red cabbage

Taken from recipeland.com/recipe/v/sour-orange-bbqd-salmon-taco-re-48944 (may not work)