BBQ Beef Brisket Street-Style Tacos
with Creamy Slaw & Pickled Onions
- Eggs
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
You've heard it here first; these tacos taste even better than they look (and they look pretty darn delicious!). Smokey shredded beef brisket pairs swell with a crispy celery slaw, Cheddar and pickled onions. No cutlery needed!
Ingredients
1 tin
Sweetcorn
1 packet
Celery
1
Red Onion
1 packet
slow-cooked beef brisket
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
BBQ sauce
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
coriander
Not included in your delivery
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
• Drain corn kernels. • Thinly slice celery and red onion.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside.
• In a large bowl, place slow-cooked beef brisket including the liquid. Shred beef with 2 forks. • Heat a large frying pan over high heat. Cook shredded beef brisket and corn kernels, stirring, until heated through and liquid has evaporated, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute, add Tex-Mex spice blend and cook until fragrant. • Remove pan from heat then stir through BBQ sauce. Season to taste.
• Meanwhile, in a second large bowl, combine shredded cabbage mix, baby spinach leaves, celery, garlic aioli and a drizzle of olive oil. Season.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build tacos by topping tortillas with creamy slaw, BBQ beef brisket, pickled onions and Cheddar cheese. • Tear over coriander to serve. Enjoy!
