Description
Tacos featuring slow-cooked BBQ brisket topped with Mexican street corn salad.
Ingredients
Scale
- 1 lb cooked BBQ brisket, shredded
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced
- 8 small corn tortillas
- Salt to taste
Instructions
- In a bowl, combine the corn kernels, mayonnaise, cotija cheese, lime juice, chili powder, and smoked paprika. Mix well.
- Stir in the chopped cilantro and red onion into the corn mixture. Season with salt. This is your elote topping.
- Warm the corn tortillas according to package directions (grill or microwave).
- Divide the shredded BBQ brisket evenly among the warm tortillas.
- Top the brisket with a generous spoonful of the elote mixture.
- Serve immediately.
Notes
- You can use leftover smoked brisket for this recipe.
- Adjust chili powder amount for desired heat level.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Lunch
- Method: Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 85
Keywords: BBQ brisket, elote, street corn, tacos, Mexican food, easy dinner