Burnt End Taco w/chips Recipe
A fusion of savory BBQ and classic tacos with our smoked brisket burnt ends, topped with fresh slaw, green onion, and a sweet peach relish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Directions
Prepare the Slaw
In a large bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, salt, and black pepper. Toss until well mixed and set aside to let the flavors meld.
Heat the Brisket
In a skillet, heat the smoked brisket burnt ends over medium heat until warmed through, about 5-7 minutes.
Prepare the Tortillas
In another skillet, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until they are warm and pliable.
Assemble the Tacos
On each tortilla, add a generous portion of the warm brisket, followed by a scoop of the slaw, a sprinkle of chopped green onions, and a spoonful of sweet peach relish.
Serve
Serve the tacos with a side of tortilla chips for added crunch and enjoy!
