Smoked Fish Tacos with Caribbean Salsa

Ingredients

• Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 12 (6 1/2-inch) flour or red chile tortillas
• Caribbean Salsa
• Hickory or alderwood chips
• 2 pounds firm whitefish fillets
• + 1 more ingredients
• • 2 tablespoons olive oil

1. Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside. 2. Brush fillets with oil; sprinkle with salt and pepper. 3. Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Co...

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