blue cheese brisket tacos
Turn leftover beef brisket into amazing tacos with a blue cheese avocado aioli, and red cabbage slaw! One recipe, two meals.
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Servings: 4
Ingredients
Cabbage Slaw
- 1 cup purple cabbage - shredded
- 2 tablespoons apple cider vinegar
- Kosher salt - to taste
Blue Cheese Avocado Aioli
- 1 large avocado - mashed
- Juice of one lime
- 2 tablespoons sour cream - or Greek yogurt
- 1 teaspoon Black n' Bluesy spice rub
- 2 tablespoons blue cheese crumbles
Tacos
- 2 cups leftover brisket
- blue cheese crumbles - to garnish
- tortillas or lettuce wraps - for this recipe, I used corn tortillas, but any will do
Instructions
Cabbage Slaw
- Add shredded cabbage, vinegar, and salt to a bowl. Mix well. Let flavors marinate for at least 30 minutes.
Blue Cheese Avocado Aioli
- Combine all ingredients. Chill at least 30 minutes. Mix again before serving
Taco assembly
- If using tortillas, warm according to package directions. Once done, fill with cabbage slaw, brisket, and blue cheese crumbles. Drizzle with avocado aioli. Dig in!
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