Sour Orange Bbqd Salmon Taco With Red Cabbage Slaw And Smoked Chile Sauce Recipes

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CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE



Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise image

Provided by Bobby Flay

Time 13h30m

Yield 8 servings

Number Of Ingredients 27

One 4-pound boneless pork butt
3/4 cup canola oil
1/2 cup fresh oregano leaves
10 cloves garlic, finely chopped
Kosher salt
1 1/2 cups guava jelly
1/4 cup Dijon mustard
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
Freshly ground black pepper
16 corn tortillas, warmed
Chipotle Mayonnaise, recipe follows
Sour Orange, Red Cabbage and Jicama Slaw, recipe follows
Fresh cilantro leaves, for serving
3/4 cup mayonnaise
2 tablespoons pureed chipotles en adobo
Juice of 1/2 lime
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon granulated sugar
1/2 jicama, grated on large holes of box grater
1/2 small red onion, grated on large holes of box grater
1/4 head red cabbage, grated on large holes of box grater
1 large carrot, grated on large holes of box grater
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

  • For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
  • Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
  • Prepare the roaster box according to manufacturer's instructions.
  • Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
  • Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
  • Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
  • Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

GRILLED SALMON TACOS WITH RED CABBAGE SLAW



Grilled Salmon Tacos With Red Cabbage Slaw image

Make and share this Grilled Salmon Tacos With Red Cabbage Slaw recipe from Food.com.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 25

5 cups red cabbage, finely chopped
3 carrots, peeled and ulienned
2 scallions, thinly sliced, dark green parts discarded
1/2 cup lowfat plain Greek yogurt
1 tablespoon olive oil
1 lime, juice and zest of
1 garlic clove
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 lb salmon
1 lime, juice of
2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
salt, to taste
pepper, to taste
8 corn tortillas
2 avocados, sliced
cilantro, to taste
scallion, thinly sliced
lime wedge
avocado, slices to taste
cilantro, to taste

Steps:

  • Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
  • Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
  • Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
  • Heat your grill or grill pan on medium high heat.
  • Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
  • Flip the salmon and cook skin side down for another 1 to 2 minutes.
  • Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
  • Flake the salmon a bit with a fork and put a few pieces on each tortilla.
  • Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.

Nutrition Facts : Calories 556, Fat 31.6, SaturatedFat 4.7, Cholesterol 52.1, Sodium 463, Carbohydrate 43.8, Fiber 13.4, Sugar 7.2, Protein 30.1

SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE



Sour Orange, Red Cabbage and Jicama Slaw Recipe image

Provided by á-5623

Number Of Ingredients 10

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon granulated sugar
1/2 jicama, grated on large holes of box grater
1/2 small red onion, grated on large holes of box grater
1/4 head red cabbage, grated on large holes of box grater
1 large carrot, grated on large holes of box grater
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

  • Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

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