Brisket Tacos
 
Makes 6
Ingredients
  • 2 teaspoons canola oil
  • 1 cup fresh corn kernels
  • ΒΌ teaspoon ground cumin
  • 1 pound sliced smoked brisket
  • 3 cups Carrot-Poblano Slaw (recipe follows)
  • 6 (6-inch) flour tortillas
  • Crumbled queso fresco and lime wedges, to serve
Instructions
  1. In a large skillet, heat canola oil over medium-high heat. Add corn and cumin; cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from heat.
  2. Divide corn, brisket, and Carrot-Poblano Slaw evenly among tortillas. Serve with queso fresco and lime wedges, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brisket-tacos/