Brisket Tacos with Pickled Onions
A perfect blend of Latin and Jewish fusion, the real winner of these brisket tacos is the quick pickled onions and jalapenos and avocado tahini sauce!
Servings: 4 servings
Calories: 374kcal
Ingredients
Slow Cooker Brisket
- pound cooked brisket
Avocado Tahini Sauce
- 1 avocado
- ¼ c tahini
- 1 garlic roughly chopped
- 1 lemon juice and zest
- Pinch of cayenne
- ¼ cup of water
- Salt and pepper to taste
Quick Pickled Onions and Jalapenos
- ⅓ cup apple cider vinegar
- ⅓ cup red wine vinegar
- 2 Tb honey
- 1 Tb olive oil
- ½ red onion sliced thinly
- 1 jalapeno sliced thinly
- Salt and pepper to taste
Additions
- 8 Corn tortillas 2 per person
- Lime wedges
Instructions
- For the slow cooker brisket, you can find the slow cooker brisket recipe HERE.
- For the avocado tahini sauce, blend all ingredients together in a food processor or mash by hand, leaving enough texture to dollop on top of tacos. May need more or less water depending on desired consistency. Taste for seasoning.
- To make quick pickled onions, add all ingredients to a mason jar seal well. Shake jar a bit to mix everything together. Then place in refrigerator for at least 30 minutes before eating.
- To assemble tacos, add brisket to corn tortillas and top with pickled onions and jalapenos and a dollop of avocado tahini. Serve with lime wedges.
Nutrition
Calories: 374kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 0.5mg | Sodium: 58mg | Potassium: 522mg | Fiber: 8g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg