For the slow cooker brisket, you can find the 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.