Bbq Tacos Recipe

Place the sliced red onion in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar and salt. Heat over medium until sugar and salt dissolve and mixture is just simmering (about 2–3 minutes).

Pour the hot brine over the onions, press down to submerge, let cool to room temperature, then cover and refrigerate at least 20 minutes (best if 1 hour).

In a mixing bowl combine shredded green cabbage, red cabbage, grated carrot and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, apple cider vinegar, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble.

If using brisket

Slice or shred warmed brisket into bite-sized strips. Heat a large skillet over medium with 1 tbs neutral oil. Add brisket in an even layer, sear 1 minute per side to reheat and develop edges. Add 1/2 cup BBQ sauce, stir to coat and simmer 1–2 minutes until warmed through. Keep warm and tent with foil.

If using sausage

Slice smoked sausage into 1/4-inch rounds. Heat a skillet over medium, add 1 tbs oil, then sausage in a single layer. Cook 3–4 minutes, stirring occasionally, until browned. Add 1/2 cup BBQ sauce, toss to coat and heat 1–2 minutes. Keep warm.

If using pulled pork

Place pulled pork in a skillet or saucepan with 1/2 cup BBQ sauce. Warm over medium-low, stirring occasionally, until heated through, 4–6 minutes. If pork is dry, add additional 2–4 tbs of sauce or a splash of water, then heat until saucy.

Heat tortillas: stovetop: directly over medium flame for 10–15 seconds per side until pliable and lightly charred; or skillet: melt butter (optional) in a dry skillet over medium and warm tortillas 20–30 seconds per side. Keep tortillas covered with a clean towel to stay warm while assembling.

Lay two warm tortillas flat. Divide the prepared protein evenly between 4 tacos (about 4 oz protein per taco if making four).

Top each with a small handful (about 1/4–1/3 cup) of quick slaw.

Add a few slices of the pickled red onions to each taco (drain excess brine).

Garnish with crumbled cotija or queso fresco, a drizzle of additional BBQ sauce or hot sauce if desired, pickled jalapeños and a squeeze of lime.

Serve immediately while warm.