Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa

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Tomato-Cucumber Salsa:

2 plum tomatoes, diced

1 serrano chile, finely diced 

1/2 English cucumber, diced 

1/2 small red onion, diced 

2 tablespoons extra-virgin olive oil 

2 tablespoons red wine vinegar 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup chopped fresh dill 

1/4 cup chopped fresh mint 

Lamb:

1/2 cup apricot preserves

2 tablespoons red wine vinegar 

1 tablespoon chipotle in adobo puree 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 1/2 pounds boneless lamb loin 

Canola oil, for brushing lamb

8 to 12 flour or corn tortillas (8-inch size)