Fireball Brisket Street Tacos

Allergens

Soy (Worcestershire sauce), Wheat (taco shells)

Ingredients

• 1 lb beef brisket, cut into 2
• inch cubes
• 2 cups homemade or store
• bought taco shells
• 1 cup Fireball Barbecue Sauce (see recipe below)
• 2 cups shredded cheddar cheese
• 1 cup pickled red onions
• 1 avocado, sliced
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Salt and pepper to taste Fireball Barbecue Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine all Fireball Barbecue Sauce ingredients and whisk until smooth. Set aside.
2. Season the brisket cubes with salt and pepper, then cook in a preheated grill or grill pan over medium high heat for 5 minutes per side, until browned. Transfer to a slow cooker.
3. Pour half of the Fireball Barbecue Sauce over the brisket and cook on low for 6 hours, occasionally stirring and basting with sauce.
4. Once the brisket is tender, shred it using two forks and mix with the remaining sauce in the slow cooker to absorb flavors.
5. Assemble tacos: Fill each shell with a generous portion of Fireball Brisket, top with cheddar cheese, pickled red onions, avocado slices, jalapeño (if using), and a squeeze of lime. Garnish with fresh cilantro leaves.
6. Serve immediately.

Chef’s Insight

To recreate the lively atmosphere of a Texas Roadhouse, set the table with checkered tablecloths and serve these tacos alongside ice-cold beer or margaritas.

Notes

Be sure to use a slow cooker that can accommodate the size of your brisket and has a "keep warm" function for optimal results.