Deluxe Double Beef Brisket & Pineapple Salsa Tacos

Name: Deluxe Double Beef Brisket & Pineapple Salsa Tacos with Avocado & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 700 g Slow-Cooked Beef Brisket; 1 Avocado; 1 sachet Coriander; 6 Mini Flour Tortillas; 1 packet Slaw Mix; 1 packet Garlic Aioli; 1 Fresh Chilli; 1 tin Pineapple Slices; 1 sachet All-American Spice Blend; 1 Cheddar Cheese; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Avocado & Garlic Aioli

Recipe Development TeamUpdated on October 30, 2026

Get up to $175 off

Calories

:

1680 kcal

Protein

:

62.3g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Eggs
Soy
Milk

Embrace the balmy summer days and nights while you dine al fresco with our delicious Outdoor Dining recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Tacos can be customised to fit the entire family’s tastes, from beef brisket to avocado and pineapple.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

700 g

Slow-Cooked Beef Brisket

1

Avocado

1 sachet

Coriander

6

Mini Flour Tortillas

(Contains: Wheat, Gluten)

1 packet

Slaw Mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1

Fresh Chilli

1 tin

Pineapple Slices

1 sachet

All-American Spice Blend

1

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)7010 kJ

Calories1680 kcal

Fat155 g

of which saturates52.1 g

Carbohydrate31.1 g

of which sugars17 g

Dietary Fibre3.4 g

Protein62.3 g

Cholesterol211 mg

Sodium2000 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket and All-American spice blend in a baking dish and turn to coat. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • When beef has finished cooking, use two forks to pull apart the beef, breaking it up. TIP: Use two oven trays if necessary.

2

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Set aside. • Drain pineapple slices.

3

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Thinly slice fresh chilli (if using). Finely chop charred pineapple. • In a second medium bowl, combine pineapple and chilli. Season and set aside.

4

• In a third medium bowl, combine slaw mix, garlic aioli and season to taste. Set aside.

5

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

6

• Bring everything to table to serve. • Fill tortillas with creamy slaw, beef brisket, tangy avocado and pineapple salsa. • Sprinkle over shredded Cheddar cheese and tear over herbs (see ingredients) to serve. Enjoy!