Street-Style BBQ Beef Brisket Tacos
with Smoked Cheddar, Celery Slaw & Pickled Onions- Eggs
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
You've heard it here first; these tacos taste even better than they look (and they look pretty darn delicious!). BBQ shredded beef brisket pairs swell with celery slaw, smoked cheddar and pickled onions. No cutlery needed!
Ingredients
1 tin
sweetcorn
1 bag
celery
1
red onion
1 packet
slow-cooked beef brisket
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 packet
smoked Cheddar cheese
(Contains: Milk;)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
• Grate smoked Cheddar cheese. • Drain sweetcorn. • Thinly slice celery and red onion.
• In a small heatproof 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, stirring, until heated through and liquid has evaporated, 4-5 minutes. • 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 celery slaw, BBQ beef brisket, pickled onion and smoked Cheddar cheese. • Tear over coriander to serve. Enjoy!
