SUPER QUICK BRISKET TACOS WITH PICKLED PINK ONIONS & SMOKY CHIPOTLE-LIME CREMA

Zero shame, all flavour. Grab that pre-cooked brisket from the shop, hit it with smoke and flame like you made it yourself, then load it into warm tortillas with zingy salsa, pickled onions, and a splash of “I totally didn’t buy this at the supermarket.” These tacos are fast, filthy, and fakeaway genius—nobody needs to know but us.

Course Main Course

Cuisine American

Keyword american, brisket, crema, lime, mexican, TACOS

Ingredients

300 –400g pre-cooked brisket slices
6 –8 small corn or flour tortillas
1 tsp ancho chilli powder
Olive oil

For the pickled onions:

1 red onion thinly sliced
100 ml white vinegar
1 tsp sugar
1/2 tsp salt
5 whole black peppercorns
1/2 tsp coriander seeds

For the chipotle-lime crema:

100 ml sour cream or crème fraîche
1 tbsp chipotle paste
Juice of 1 lime
1 garlic clove finely grated
Pinch of salt

To finish:

Fresh coriander
1 lime halved
Optional: crumbled queso fresco or feta

Instructions

Pickle the onions

Place sliced onion in a bowl or jar. Heat vinegar with sugar, salt, peppercorns, and coriander seeds until just simmering. Pour over onions and let sit for at least 30 minutes (or make ahead and refrigerate).

Make the crema

Mix the sour cream with chipotle paste, lime juice, garlic, and a pinch of salt. Chill in the fridge until ready.

Prepare the brisket

Slice or shred the brisket into bite-sized pieces. Toss with a little olive oil and the ancho chilli powder.
Preheat your gas BBQ to medium-high. Using a hot grill pan or directly on the grates (with foil if needed), char the brisket pieces until they get some crispy edges and caramelisation — about 5–7 mins, turning occasionally.

Toast the tortillas

Warm the tortillas directly on the grill for 10–15 seconds each side until lightly blistered and pliable.

Build the tacos

Layer charred brisket, a few pickled onions, a drizzle of crema, and a scatter of coriander. Squeeze over grilled lime halves for smoky zing.