1) Preheat griddle or griddle pan over high heat.
2) Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and spring onions.
3) Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the coriander to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the orange-habanero sauce.
For the orange-habanero sauce:
Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.