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 |