BBQ Brisket Tacos with Zesty Slaw
15min
20min
5
680
Chef's Note
This recipe is perfect for using up leftover brisket from a previous meal. The combination of smoky BBQ flavors with fresh, zesty slaw creates a delicious contrast. For a spicier version, add hot sauce to the BBQ mixture or use more jalapeños. You can also substitute flour tortillas if preferred.
Tags
Ingredients
2 pounds pre-cooked beef brisket
1 cup store-bought BBQ sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
15 whole small corn tortillas
4 cups coleslaw mix
2 whole lime
1/2 cup cilantro
1/2 cup Greek yogurt
1 whole jalapeño
2 whole avocado
1 teaspoon salt
1/2 teaspoon black pepper
2 cups brown rice
Instructions
- 1
Shred the pre-cooked brisket into bite-sized pieces using two forks.
- 2
In a large skillet over medium heat, add the shredded brisket, 1 cup of BBQ sauce, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, garlic powder, and smoked paprika.
- 3
Stir to combine and heat through for about 10 minutes, adding a splash of water if it becomes too thick.
- 4
While the brisket is warming, prepare the zesty slaw by combining the coleslaw mix and chopped cilantro in a large bowl.
- 5
In a small bowl, whisk together Greek yogurt, juice from 1 lime, remaining 1 tablespoon of apple cider vinegar, salt, and pepper.
- 6
Pour the dressing over the coleslaw mix and toss until well coated. Set aside.
- 7
Finely dice the jalapeño (remove seeds for less heat) and slice the avocados.
- 8
Cook the brown rice according to package instructions.
- 9
Warm the corn tortillas in a dry skillet for about 30 seconds on each side or wrap in foil and heat in the oven at 350°F for 5 minutes.
- 10
To assemble the tacos, place a spoonful of the warm BBQ brisket on each tortilla, top with the zesty slaw, diced jalapeño, and sliced avocado.
- 11
Serve with lime wedges and brown rice on the side.
Nutrition Information (per serving)
680
48g
75g
24g
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