Dinner

Slow Cooker Brisket Tacos

Beef brisket slow-cooked for hours with tomatoes, broth, onion and carrots until tender, then shredded and piled into tortillas with avocado and goat cheese.

Courtesy of Mikey's

4 Yield

Low Slow Cooker

8 hrs Cook Time

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A set-it-and-forget-it brisket taco filling. Brisket simmers all day in crushed tomatoes, beef broth, onion and carrots until fall-apart tender, then gets shredded and tucked into Mikey's Super Greens Tortillas with avocado and goat cheese.

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Ingredients

Yield: 4

• 3 lbs. beef brisket flat
• 1 (15-ounce) can crushed tomatoes
• 1 (32 ounce) carton beef broth
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 1 package of Mikey's Super Greens Tortillas
• 2 avocados, diced
• 8 ounces goat cheese or dairy-free cheese

Instructions

Courtesy of Mikey's

1. Place the brisket in the slow cooker along with the crushed tomatoes, beef broth, onion, carrots, salt and pepper.
2. Cook on low for 8 hours or until soft and tender.
3. Heat Mikey's Super Greens Tortillas according to the directions on the package.
4. Shred the brisket with two forks and fill the tortillas.
5. Top with avocado and goat cheese. Enjoy!