Birria-Style Pulled Beef Brisket Tacos

• While the brisket is roasting, cut corn cob in half. Slice capsicum into strips. • Place corn and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 20-25 minutes. • Set roasted capsicum aside. Transfer roasted corn to a plate. Spread the butter over corn.

• While the veggies are roasting, slice avocado in half, then scoop out the flesh. Slice lemon into wedges. Finely chop tomato. • In a medium bowl, lightly mash avocado with a squeeze of lemon juice and a drizzle of olive oil. Stir in chopped tomato. Season to taste.

• Finely chop parsley and coriander. Thinly slice red onion. • In a small heatproof bowl, combine onion, a good squeeze of lemon juice, a splash of water and a good pinch of sugar and salt. • Microwave the onion mixture in 30 second bursts, until just softened. • Stir in parsley and coriander.

• When the brisket is ready, shred in the baking dish using two forks. Stir in the roasted capsicum. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.