Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa
INGREDIENTS
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2 plum tomatoes, diced
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1 serrano chile, finely diced
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1/2 English cucumber, diced
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1/2 small red onion, diced
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2 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
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Kosher salt and freshly ground black pepper
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1/4 cup chopped fresh dill
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1/4 cup chopped fresh mint
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1/2 cup apricot preserves
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2 tablespoons red wine vinegar
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1 tablespoon chipotle in adobo puree
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Kosher salt and freshly ground black pepper
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1 1/2 pounds boneless lamb loin
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Canola oil, for brushing lamb
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8 to 12 flour or corn tortillas (8-inch size)
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