on labor day, my dad smoked a delicious barbeque beef brisket. when i saw how much meat was going to be left over i asked my father kindly if he would be ok if i took some home to eat in the coming week. i immediately thought: tacos!
now because i already had some brisket cooked and ready to make into tacos...this recipe is going to look a little different. i googled multiple recipes on beef brisket tacos...some shredded, some chopped into chunks. i cut my meat into chunks because of how my dad prepared and cut the beef brisket on monday. here is a recipe for how to prepare the meat and veggies.
if you did have the meat already prepared and your are using leftovers. this is what i did: cut the meat into bit size chunks, cut up yellow onion (while eyes shed many tears) into strips, and chopped up some green (although red would work too) peppers. After preparing the the veggies and meat i melted some butter in a pan, threw the meat and veggies in, sprinkled some garlic powder and cumin, and let everything merry/veggies cook through. and viola!
for the cilantro lime cream sauce i used:
1 (8 ounce) container sour cream
1 bunch cilantro
1 handful of green onions
1/2 teaspoon salt
+put sour cream and a good size bunch of chopped cilantro and green onions into a blender; add juice of one lime.
+blend until smooth (liquify)
+add salt and add more lime juice/sour cream to taste; blend everything till smooth.
to assemble tacos: flour tortillas, monteray jack cheese, and drizzle the cilantro lime cream sauce.
serve with fresh guacamole salad.