1 lb. Smoked Brisket, cooked and sliced
8 small flour tortillas, warmed
1 cup prepared salsa verde
1 cup prepared salsa rojo
1 cup prepared pico de gallo
1 avocado, cut in thin slices
1 lime, cut in wedges
1 14-oz. package coleslaw with green cabbage and shredded carrots
½ cup cilantro, chopped
¼ cup orange juice
1 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
½ tsp. salt
¼ tsp. black pepper
In a medium bowl, combine coleslaw mix and cilantro. In a small bowl whisk together orange juice, lime juice, olive oil, salt and pepper. Pour dressing over slaw mixture and toss.
Layer each tortilla with brisket, citrus slaw, and salsa. Serve immediately with avocado slice and a wedge of lime.
Kitchen Tip: Slaw can be made a day in advance.
Inspired by DB’s Rustic Iron BBQ