Brisket Tacos with Roasted Corn Avocado Salsa
Need an idea for all that leftover brisket? Taco Tuesday to the rescue. Flour tortillas piled high with mouth-watering Stubb’s Bar-B-Q Rub-seasoned brisket get topped with a Roasted Corn Avocado Salsa. Dig in.
Prep Time: 20 minutes
Roasted Corn Avocado Salsa:
2 medium avocados, peeled, pitted and chopped
1 cup grilled corn kernels (from about 2 ears fresh corn)
1/4 cup chopped red bell pepper
2 tablespoons lime juice
1 tablespoon finely chopped red onion
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
12 (6-inch) flour tortillas
2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices
For the Salsa, mix all ingredients except brisket and tortillas in medium bowl. Cover. Refrigerate until ready to use.
For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.
Makes 12 (1 taco) servings.Print This Recipe