Hickory-Grilled Fish Tacos With Mango-Avocado Relish

• Hickory or alder wood chips
• 2 pounds firm white fish fillets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 12 (6 1/2-inch) flour or red chile tortillas
• Garnishes: thinly sliced red onion, fresh cilantro leaves, lime wedges

1. Soak hickory chips in water to cover 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; make several holes in foil. Set aside.
2. Brush fillets with oil; sprinkle with salt and pepper.
3. Light gas grill; place foil-wrapped chips directly on hot coals on one side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes; turn off burner opposite wood chips. Arrange fillets on rack opposite wood chips, and grill, covered with lid, over medium heat (300u0b0 to 350u0b0) 10 minutes on each side or until fish flakes with a fork.
4. Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm.
5. Serve immediately with Mango-Avocado Relish; garnish, if desired.

hickory, firm white fish, olive oil, salt, freshly ground pepper, flour, red onion

Taken from www.myrecipes.com/recipe/hickory-grilled-fish-tacos-with-mango-avocado-relish-0 (may not work)