Ina mixing bowl, combine red wine vinegar, sugar, salt, and warm water. Stir to dissolve the sugar and salt.
Add the sliced red onions to pickling mixture and make sure the onions are immersed in the liquid. Let onions set for approx. 1 hour.
After an hour, cover and store in the fridge for up to 5 days. Serve as needed.
BBQ Brisket Tacos
In small bowl, brown sugar, paprika, chili powder, onion powder, garlic powder, salt, cumin, and pepper
Pat brisket dry with paper towel; rub with avocado oil.
Rub spice mixture all over brisket and let stand for 1 hour.
In an Instant Pot, mix barbecue sauce with broth; add brisket to bot. Set Instant to Pressure Cook setting and set timer for 1 hour 15 minutes.
When cooking cycle is complete, carefully release pressure and transfer brisket to cutting board. Cover with foil and let stand for 10 minutes
Set Instant Pot to sauté setting; cook for 8 to 10 minutes or until liquid is reduced and thickened.
Meanwhile, using two forks, shred meat; return to Instant Pot. Set to Keep Warm setting.
Assemble tacos with tortillas, beef brisket, pickled onions, and fresh avocado.
Serve immediately with lim wedges and sour cream on the side.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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BBQ Brisket Tacos
Amount Per Serving 12
Calories 1250 Calories from Fat 0
% Daily Value*
Total Fat 55g 71%
Saturated Fat 15g 75%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 175mg 59%
Sodium 3610mg 157%
Potassium 2040mg 71%
Total Carbohydrates 126g 46%
Dietary Fiber 15g 52%
Protein 63g 0%
Vitamin A 0%
Vitamin C 0%
* Percent Daily Values are based on a 2000 calorie diet.