Prep Time:  5 minutes   |    Cook Time:  5 minutes   |    Total Time:  10 minutes   |    Yields:  4 tacos

Ingredients:

Pickled Onions:

• 1 red onion, thinly sliced
• 3/4 cup  Simply Nature  Organic Apple Cider Vinegar  
• 3/4 cup water
• 1 tbsp  Baker's Corner  granulated sugar
• 1 tsp kosher salt   

Tacos:

• 6 ounces  Pueblo Lindo  Hot Chorizo
• 1 can  Casa Mamita  Traditional Refried Beans
• 14 ounces  Park Street Deli  Pulled Beef Brisket*                   
• 4    Pueblo Lindo  Soft Taco Flour Tortillas
• 1/2 cup  Burman's  Original BBQ Sauce
• 1 container  Park Street Deli  Coleslaw*
• 1 jalapeno, sliced
• 1 avocado, diced
• 1/4 cup cilantro, roughly chopped
• 1 cup pickled onions
• 4 limes, halved

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. For the pickled onions, add thinly sliced red onion to a glass jar or bowl. Set aside.    
2. Add apple cider vinegar, water, granulated sugar and salt to a small saucepan on the stove over medium heat.    
3. Whisk together until the sugar and salt dissolve. Bring to a boil and then remove from the heat.    
4. Pour the hot liquid over the sliced red onions.    
5. Let cool down to room temperature, about 20-30 minutes, before using. Refrigerate any leftovers.    
6. To prepare the tacos, heat a sauté pan to medium heat. Cook chorizo until done, drain and reserve.      
7. In a small sauce pan, heat refried beans, stirring occasionally.
8. Warm brisket according to package instructions.                      
9. Meanwhile, in a hot skillet, heat tortillas for 2 minutes on each side.        
10. Spread refried beans on tortillas.
11. Distribute brisket, chorizo, coleslaw, jalapenos, avocado, cilantro, and pickled onion evenly among the tortillas. Drizzle with barbecue sauce. Garnish with lime.

TIP: You can make the pickled onions ahead and store them in the refrigerator for up to 2 weeks so you always have them ready for tacos!  

Recipe Courtesy of Chef Jose,  ALDI Test Kitchen