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.
20m
PREP TIME
12
INGREDIENTS
Servings: 12
Ingredients
- 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 tablespoon lime juice
- 1 tablespoon finely chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Ground Black Pepper
- Brisket Tacos:
- 12 (6-inch) flour tortillas
- 2 pound shredded Stubb’s BBQ Brisket, with reserved pan juices
- 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.
INSTRUCTIONS
- 1 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
