From slow-cooker Beer Brisket
Source: The Healthy Meal Prep cookbook
1. Heat a small skillet over medium-low heat. Spray the skillet with the cooking spray. Warm the tortillas, one at a time, for 30 seconds on each side.
2. Coat a medium skillet with the cooking spray and place it over medium heat. When the oil is shimmering, add the the shredded brisket and cook until heated through, about 5 min. Alernatively, the brisket can be reheated in the microwave for 2 min.
3. Place 2 tortillas on each of 4 plates. Spoon 1/4 cup of brisket onto each warmed tortilla. Top each with 1 Tbsp each of salsa, lettuce and cheese.
REFRIGERATE: The ingredients should be stored in separate resealable containers for up to 1 week. Assemble right before eating.
TOBY'S TIP: Brisket isn't the only thing you can put in these tacos. Try the Slow-Cooker Barbecue Pulled Pork or Poached Salmon with Chimchurri Sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 344 | ||
Calories from Fat: 217 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 88.9mg | 27 % | |
Sodium 188.9mg | 7 % | |
Potassium 234.5mg | 6 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 4.4g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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