Smoked Fish Tacos

Name: Smoked Fish Tacos
Ingredients: 1 cup, packed brown sugar; , Kosher salt; 1 tablespoon, granulated garlic; 1 (2-pound), center-cut skin-on salmon fillet, about 1½ inches thick; 1 cup, wood chips; 2 tablespoons, apricot preserves; 1 tablespoon, water; 1/2 cup, mayonnaise; 1/4 cup, spicy brown mustard; 2 teaspoons, lemon juice; 1/4 teaspoon, ground cumin; 1 small, Granny Smith apple, peeled and chopped fine; 1 small, celery rib, chopped fine; 1 small, carrot, peeled and shredded; 12 (6-inch), flour tortillas, warmed; 3 ounces (3 cups), mesclun

Main Courses
Fish & Seafood
Sandwiches

By Morgan Bolling ･ Appears in Cook's Country June/July 2018, Cook's Country TV

This curious combination of smoked fish and sweet slaw had us skeptical—until we tasted it.

SERVES 4 to 6

TIME 2 hours, plus 4 hours brining

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