Leftover Brisket Tacos with Pickled Red Onions
Rich, smokey, tender brisket meat with the vinegary tang of pickled red onions and whatever other toppings you love make this the perfect dinner idea that only takes minutes to throw together.
Servings 8 tacos
Calories 180kcal
Ingredients
For the pickled onions:
- 1 large red onion thinly sliced
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the tacos:
- 2 cups leftover cooked brisket shredded or chopped
- 8 small corn or flour tortillas
- 1 tablespoon olive oil or butter for reheating
Optional toppings:
- Sliced avocado
- Fresh cilantro
- Cotija cheese or shredded cheddar
- Lime wedges
- Chipotle mayo or sour cream
Instructions
- Pickled onions can be made ahead of time and kept in the fridge for up to 2 weeks.
- Start by placing the thinly sliced onion in a glass jar or bowl.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Bring to a simmer, then pour the hot mixture over the onions.
- Let them sit at room temperature for 30 minutes or refrigerate until ready to use.
- In a skillet over medium heat, warm the olive oil or butter.
- Add the chopped brisket and cook until heated through and slightly crispy on the edges, about 5–7 minutes.
- If your brisket was already sauced, you can add a little water or broth to loosen it up.
- You can heat the tortillas in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds until warm and pliable.
- Spoon some brisket into each tortilla, top with pickled onions, avocado, a sprinkle of cheese, and any other toppings you like. Finish with a squeeze of lime and a little hot sauce if you’re feeling bold.
Nutrition
Serving: 8g | Calories: 180kcal | Carbohydrates: 15g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 352mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg