Orange Barbeque Salmon Taco with Red Cabbage Slaw and Chipotle White Sauce

We found this highly-rated Bobby Flay recipe on FoodTV.com and adjusted it to make our lives easier. Bobby Flay has this intimidating long list of ingredients to make his own BBQ sauce...we simply used premade BBQ sauce and added the flavor components not usually found in BBQ sauce. We're not sure if it tastes like Chef Flay's, but it was still delicious. The grill fish made this a pretty light meal. We also used both salmon & tilapia and I think we all liked the tilapia more.

Here is the adjusted recipe:

Ingredients

• 2 (10-ounce) salmon fillets (or tilapia fillets)
  
• Olive oil
• Salt and freshly ground pepper
• Orange BBQ Sauce, recipe follows
• 8 (6-inch flour) tortillas, cut to size
• Chipotle White Sauce, recipe follows
• Red Cabbage Slaw, recipe follows
• Cilantro leaves

Directions

Heat grill to high.

Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork

Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.

Orange BBQ Sauce:

• Prepared BBQ sauce like Sweet Baby Ray Ray
• Splash of fresh orange juice
• Pinch of sugar
• Splash of Worcestershire sauce
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• Salt and freshly ground pepper

Whisk together all ingredients in a small bowl and season with salt and pepper to taste.

Chipotle White Sauce:

• 1 cup prepared mayonnaise
• 2 tablespoons chipotle puree
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper

Whisk together all ingredients in a small bowl and season with salt and pepper to taste.

Red Cabbage Slaw:

• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1/2 small red onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1/4 cup fresh basil leaves (We omitted this)
• 2 tablespoons chopped cilantro leaves
• 1 tablespoon honey
• 1/2 cup canola oil
• Salt and pepper
• 1/2 head red cabbage, finely shredded

Combine all ingredients, except cabbage and onions, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.