Zesty Jalapeño Brisket Taco

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  • 1 red onion, thinly sliced
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/2 cups red wine vinegar
  • 8 white corn tortillas
  • 1 pound cooked brisket, sliced and warmed
  • 1 teaspoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 California avocado, sliced
  • 1 radish, thinly sliced
  • 1 bunch cilantro, leaves picked
  • 4 lime wedges
  • 1 jalapeño, sliced (optional)


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

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