Ingredients

Meat:

  • 2 – 3 pounds brisket
  • ½ – 1 cup water
  • Corn tortillas, or lettuce for wrapping if preferred
  • Paleo Nick’s Super Radical Rib Rub (substitute Mexican-style dry seasoning optional)

Coleslaw:

  • 4 cups shredded cabbage
  • 1 head fresh cilantro, chopped
  • 1 fresh jalapeno, minced with seeds removed
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 lime, juiced
  • ¼ cup mayonnaise
  • ¼ cup sour cream (½ cup coconut cream as substitute, optional)
  • 2 tablespoons apple cider vinegar
  • Pinch of black pepper

Chipotle Sauce:

  • 6 tablespoons red wine vinegar
  • ¼ cup honey
  • ¾ cup avocado oil
  • ½ teaspoon dried oregano
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 chipotle peppers in adobo sauce
  • 2 garlic cloves, minced

Directions

Meat:

  1. Rub both sides of the brisket with a few tablespoons of dry rub, covering all of the meat. Place in the bottom of a crockpot with up to a cup of water.
  2. Cook on low for 8 hours.
  3. Remove brisket from water to shred with a fork.
  4. Add 1 to 2 tablespoons of dry rub and toss to coat meat.
  5. Serve immediately.

Coleslaw:

  1. Dump cabbage and cilantro in a large bowl.
  2. In a separate small bowl, whisk together the salt, pepper, lime juice, sour cream, mayonnaise, and vinegar. Add jalapeno and garlic. Coat cabbage with the dressing.
  3. Cover and refrigerate at least one hour before serving.

Dressing:

  1. Combine all ingredients in a food processor or blender. Store up to one week (if it lasts that long). For more heat, you can choose to add more chipotle peppers.
  2. Assemble brisket in corn tortillas and top with coleslaw mix and a drizzle of chipotle sauce.

Makes: 4-6 servings | Total Time: 8 ½ hours


About the Chef

recipe_nelson

Chef: Sara Nelson
Family: Husband – Cogen Nelson; Kids – Jarrod (11) and Ellie (3)
Community: Carlsbad
Hobbies/Interests: CrossFit, the beach, baking, and blogging
Favorite Local Activity: Family time at Alga Norte – park or pool!
About the Recipe: I am a nutrition coach and owner of a local CrossFit gym in Carlsbad. That being said, we have all different varieties of diets and preferences in the gym. Some eat paleo, some eat gluten free, and most all of them want nutritious and delicious food! Whenever we have people over we serve these tacos. They are super easy to make since the crockpot does all of the cooking for you. The sauce on the slaw is flavorful and not too runny, and the spicy sauce on the tacos is to die for! I always look forward to recreating basic meals and inspiring people to cook. I am a mother of two and I balance two jobs, the gym and coaching. With little time to make fancy meals, this dinner is a great weeknight option or weekend favorite. Being in Southern California, who doesn’t love tacos?
About the Chef: I can’t think of anything I love more than food. Well, I’m sure I can think of a few things, but food tops the list. Food and I are in a serious relationship. I’m a nutrition coach, donut snob, and kitchen ninja. When I’m not baking or picking up a barbell, I’m working with athletes to optimize their performance by dialing in their nutrition. I practice a flexible dieting approach that helps athletes of all ages, shapes, and sizes reach their fitness goals.


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