4 Serves
87 Mins
Using a sharp chef's knife, slice the smoked beef brisket into thin, bite-sized strips on a cutting board.
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MexicanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
106 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
1757 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
130 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat.
Add the sliced brisket to the skillet and sauté until the edges are slightly crispy and the meat is heated through.
Season the brisket with salt and pepper to taste, then remove from heat.
Warm the taco shells in the oven or on a dry skillet until pliable and toasted.
Assemble the tacos by filling each shell with the warm smoked brisket and serve immediately.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese