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Make your own Taqueria “Street Taco” Brisket Tacos at home, served with Cilantro Lime Rice
We spent the last 3 years living in downtown Fort Worth, and could easily walk to our favorite taco restaurant. When you can walk to go eat tacos, I’m sure you can imagine that we had them pretty often. Now that we’ve moved to a house those tacos aren’t quite as convenient. So to fill my taco craving, I’m making taqueria style “street tacos” at home with La Vaquita® Cheese. You can’t go wrong with brisket tacos served alongside cilantro lime rice.
I’m always looking for new recipes that I can make quickly and that only require a few ingredients. By taking some help from the grocery store these brisket taco’s turned into a quick weeknight meal. At Walmart I bought a bag of coleslaw mix, pre-cooked beef brisket, La Vaquita® Queso Fresco, and small corn tortillas.
As a Texas girl, I love that La Vaquita® started out of a Houston woman’s home in 1971. Not only that, but it was based on a family recipe. And the cheese is still hand wrapped in Texas!
That meant the only thing I really had to make was the rice, and it cooked quickly while I was putting together my tacos.
Inside each corn tortilla went some of the shredded cabbage from my coleslaw mix, chopped beef brisket, and then I drizzled on some creamy avocado salsa. I did make that sauce from scratch, but there are plenty of salsa options at the store as well. And the sauce is where you get the chance to decide how spicy you want your tacos to be. I made mine pretty mild, but adjust the heat level for whatever your family likes! The last step for the tacos was adding the crumbled cheese.
Being able to crumble the cheese with your hands meant that everyone could add as much cheese as they wanted to their tacos. Which, with my family, was a pretty good amount of cheese. We really like cheese. All I had to do was unwrap the cheese and serve it alongside my taco platter. La Vaquita® Queso Fresco is great for crumbling on top of an ordinary dish to add a Mexican flair.
With the cheese on the tacos, it’s almost dinner time! But you do need a side dish, and I made cilantro lime rice. Just cook rice however you normally cook it; I cooked mine on the stovetop. I combined 2 cups of water with 1 cup of rice, brought it to a boil, covered the pot, and let it simmer for about 10 minutes. When the rice is finished cooking, you’ll need the following ingredients: 1 Tbsp lime juice, 2 tsp lemon juice, 1 Tbsp chopped fresh cilantro. Add all the ingredients to your cooked rice and stir to coat the rice.
Serve the cilantro lime rice alongside your brisket street tacos for a thoroughly Tex-Mex dish. Earn $1.50 with Ibotta when you buy your wheel of La Vaquita® Queso Fresco!!
How are you going to use La Vaquita® Cheese to add an authentic Mexican twist to your dishes?
These tacos sound delicious. I love the queso fresco crumbled on top. It adds the perfect authentic Mexican flare! [client]