Doc's Taco Recipe
Three flour tortillas with coleslaw, pico de gallo, and crispy jalapeno rings. Choice of: pulled pork or beef brisket
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Ingredients
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Tortillas
Coleslaw
Pico de Gallo
Crispy Jalapeno Rings
Protein
Method
Tortillas Preparation
- 1
Warm the Tortillas
Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable. Set aside.
Coleslaw Preparation
- 2
Make the Coleslaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 30 minutes before serving.
Pico de Gallo Preparation
- 3
Prepare the Pico de Gallo
In a medium bowl, combine the diced tomatoes, diced onion, chopped cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.
Crispy Jalapeno Rings Preparation
- 4
Fry the Jalapeno Rings
In a bowl, mix the cornmeal, flour, and salt. Dip the sliced jalapenos in the beaten eggs, then coat them in the cornmeal mixture. Heat the oil in a deep frying pan over medium-high heat. Fry the jalapeno rings in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Assemble Tacos
- 5
Assemble the Tacos
On each warm tortilla, layer 2/3 cup of the choice of pulled pork or beef brisket, followed by a generous scoop of coleslaw, a spoonful of pico de gallo, and a handful of crispy jalapeno rings. Fold the tortillas over and serve immediately.