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

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 (10-ounce) salmon fillets

Olive oil

Salt and freshly ground pepper

Sour Orange BBQ Sauce, recipe follows

8 (6-inch flour) tortillas, cut to size

Smoked Chile Sauce, recipe follows

Red Cabbage Slaw, recipe follows

Cilantro leaves

subheading: Sour Orange BBQ Sauce:

2 cups fresh orange juice

1 cup red wine vinegar

1 cup white wine vinegar

3 cups granulated sugar

1 orange, zest grated

3 tablespoons canola oil

1 large Spanish onion, coarsely chopped

1 head garlic, coarsely chopped

1 habanero chile, coarsely chopped

3 cups canned plum tomatoes and juices, chopped

¼ cup ketchup

1 tablespoon Worcestershire sauce

2 tablespoons dark brown sugar

2 tablespoons honey

¼ cup molasses

2 tablespoons Dijon mustard

3 tablespoons ancho chili powder

2 canned chipotle chiles, pureed

Salt and freshly ground pepper

subheading: Smoked Chile Sauce:

1 cup prepared mayonnaise

2 tablespoons chipotle puree

1 tablespoon fresh lime juice

Salt and freshly ground pepper

subheading: Red Cabbage Slaw:

½ cup freshly squeezed orange juice

¼ cup freshly squeezed lime juice

½ small red onion, coarsely chopped

2 cloves garlic, coarsely chopped

¼ cup fresh basil leaves

2 tablespoons chopped cilantro leaves

1 tablespoon honey

½ cup canola oil

Salt and pepper

½ head red cabbage, finely shredded

Directions at cookingchanneltv.com

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