I love combining cultures, from my Jewish background and places I’ve lived. Living in Southern California for part of my adult life as yielded me many, many tacos, which I am forever grateful for. This recipe is a beautiful mashup of Jewish and Mexican foods.
Corn tortillas are a necessity as the base because the flavors of corn tortillas can hold up to the robust proteins such as this richly flavored brisket recipe. And because we have such hearty flavors, a quick pickle to balance it all out is ideal. Top the slow cooker brisket tacos with avocado tahini “guacamole” as I like to call it and have yourself the most delicious savory tacos!
The best part? You can make the slow cooker brisket for Shabbat and save the leftovers for tacos. We all know brisket tastes better the next day anyway.
For the slow cooker brisket, you can find the recipe HERE.
For the avocado tahini sauce, blend all ingredients together in a food processor or mash by hand, leaving enough texture to dollop on top of tacos. May need more or less water depending on desired consistency. Taste for seasoning.
To make quick pickled onions, add all ingredients to a mason jar and seal well. Shake the jar a bit to mix everything together. Then place in the refrigerator for at least 30 minutes before eating.
To assemble tacos, add brisket to corn tortillas and top with pickled onions and jalapenos and a dollop of avocado tahini. Serve with lime wedges.
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse Jewish and multi cultural background with both Sephardic and Ashkenazi roots and has lived all over, including Brooklyn, Hawaii, Southern California and now in the Pacific Northwest. Samantha blogs about world cuisine recipes and lives in beautiful Washington with her Italian husband and adorable fluffy dog Hula and is writing her first cooking, coming out in Spring 2018. You can visit her blog over at Little Ferraro Kitchen.