Ingredients
- 2 cups cooked beef brisket, chopped or shredded
- 6 small corn tortillas
- 1 cup roasted corn kernels
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder or smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/3 cup crumbled cotija or feta cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat chopped or shredded brisket in a skillet over medium heat until warmed through and slightly crispy on the edges.
- In a bowl, mix roasted corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until well combined to make the street corn topping.
- Warm corn tortillas in a dry skillet or over a flame until soft and lightly charred.
- Fill each tortilla with warm brisket, then top with the street corn mixture.
- Finish each taco with crumbled cheese and chopped cilantro. Serve warm.
Notes
- Add diced jalapeños or cayenne for extra heat.
- Use less mayo and more sour cream for a lighter option.
- Top with sliced avocado or shredded lettuce for added texture.
- Store brisket and street corn separately for best leftovers.
- Reheat brisket before assembling to keep tortillas from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
