Recipe Courtesy of General Manager Rob McShea, the Duck Dive, San Diego
Makes 2 tacos
The Tacos
2 flour tortillas
1 tbsp. olive oil
1 tsp. blackened seasoning
2 tbsp. Voodoo Sauce (recipe below)
6 oz. fresh wild salmon
½ cup Napa cabbage
2 oz. fresh papaya salsa
The Voodoo Sauce (will make a large batch)
2 cups Sculpin (or other beer)
¼ bottle sriracha
1 blood orange, juiced
1 ½ limes, juiced
¼ cup ketchup
½ lb. brown sugar
¾ tbsp. salt
½ tbsp. paprika
¼ tbsp. garlic
¼ tbsp. cayenne
2 ½ tbsp. corn starch, mixed with water to thicken
Mix all ingredients together, minus the corn starch. Bring to a boil. Add corn starch slurry and let thicken. Remove from heat.
To build the tacos: Lightly oil both tortillas with olive oil. Sprinkle blackened seasoning on each side. Lay on flat top stove to lightly toast. Sear salmon on both sides on flat top stove until cooked. Add 2 tbsp. of Voodoo Sauce on top of salmon. Place salmon on tortillas. Top with Napa cabbage and papaya salsa.