Table of Contents
Southern BBQ Brisket Tacos with Pickled Red Onion and Cilantro offer a delicious fusion of smoky, tangy, and fresh flavors. This dish combines the rich, tender taste of slow-cooked brisket with the vibrant toppings that elevate the overall experience.
Ingredients
- 2 pounds of beef brisket
- Salt and black pepper to taste
- 1 cup barbecue sauce
- 8 small corn or flour tortillas
- 1 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh cilantro leaves
- Optional: sliced jalapeños
Preparation
Start by preparing the pickled red onions. In a bowl, combine apple cider vinegar, sugar, and salt. Add the sliced red onions and stir to coat. Cover and let sit for at least 30 minutes to develop flavor.
Next, season the brisket generously with salt and black pepper. Slow-cook or braise the brisket until it becomes tender and easy to shred, about 3-4 hours depending on your method. Once cooked, shred the meat and toss it with barbecue sauce for added flavor.
Assembling the Tacos
Warm the tortillas until soft and pliable. Distribute the shredded brisket evenly among the tortillas. Top with pickled red onions, fresh cilantro leaves, and optional sliced jalapeños for extra heat.
Serving Suggestions
Serve these tacos immediately for the best taste. They pair well with a cold beverage like iced tea or a light lager. For a complete meal, add a side of coleslaw or Mexican street corn.