Smoked Fish Tacos

Name: Smoked Fish Tacos
Yield: Serves 4 to 6
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

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Appears in Cook's Country June/July 2018, Cook's Country TV

Main Courses

Fish & Seafood

Sandwiches

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

SERVES4 to 6

TIME2 hours, plus 4 hours brining

has video

WHY THIS RECIPE WORKS

The smoked salmon taco at Ruddell's Smokehouse in Cayucos, California, immediately won us over with its unbeatable combination of smoky fish, creamy mayonnaise-mustard sauce, and crunchy, fresh slaw all neatly packed in a tortilla. To prepa...

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