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Brisket Tacos with Pickled Onions

Author: Samantha Ferraro


Slow Cooker Brisket

  • Your favorite brisket or use my recipe HERE

Avocado Tahini Sauce

  • 1 avocado
  • 1/4 c tahini
  • 1 garlic roughly chopped
  • 1 lemon juice and zest
  • Pinch of cayenne
  • 1/4 cup of water
  • Salt and pepper to taste

Quick Pickled Onions and Jalapenos

  • 1/3 cup apple cider vinegar
  • 1/3 cup red wine vinegar
  • 2 Tb honey
  • 1 Tb olive oil
  • 1/2 red onion sliced thinly
  • 1 jalapeno sliced thinly
  • Salt and pepper to taste


  • Corn tortillas
  • Lime wedges


  • 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.