Brisket Tacos

Making brisket tacos is an excellent way to use up your leftover brisket.  We will usually make a brisket and serve it with all the brisket trimmings such as coleslaw and baked beans on the weekend.  Then, during the week, I will take the brisket and shred it to serve as the foundation for the tacos.  Just whip up some fresh pico de gallo, slice some avocados, and you’ve got yourself a great weeknight meal in less than 20 minutes!

Ingredients:

Leftover Brisket (shredded)

Pico De Gallo (recipe follows)

1 Avacodo, sliced

8 corn tortillas (or flour)

Directions:

1.  Shred Brisket, set aside

2.  Prepare Pico

3.  Slice Avacado

4.  Assemble taco by laying out corn tortilla and topping it with brisket, then pico and then avacado

5.  Fold, eat, and enjoy!

Pico de Gallo

6 Campari or Roma Tomatoes, chopped

1/4 cup chopped onion

1 jalapeno pepper, finely chopped seeds and all

1/4 cup chopped cilantro

Juice of 1/2 lime

1/2-1tsp Kosher Salt

Mix all pico ingredients together and serve immediately or allow to chill for 30 minutes for best results.

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