Combine the onion, salt, sugar and vinegar in a glass bowl. Set aside for 25 minutes; drain and set aside.
Place tortillas on the griddle or over an open flame to warm and toast. Remove tortillas from heat and top each with brisket; season the meat with TABASCO® Green Sauce.
Distribute the sliced avocado, radish slices, pickled onion and cilantro leaves evenly onto the eight tortillas. Serve with lime wedges and jalapeño slices, if desired.
Makes 4 servings.
Created by Chef Amanda Freitag of Empire Diner, New York City