BEEF BRISKET TACOS WITH ZUCCHINI CHIRMICHURRI:
3 lbs brisket
3 medium tomatoes diced
1 onion (sliced)
1 jalapeño (seeded diced)
White corn tortilla shells
Low fat plain Greek yogurt
Roasted minced garlic (recipe below)
Zucchini Chirmichurri (recipe below)
Sear brisket until browned, set aside. Sauté onions and put in the bottom of a slow cooker mix in jalapeño, garlic tomatoes top mixture with brisket (I put the fatty side up). Set on high for 6 hours (I forgot to turn mine off so it was more like 7). Turn off cooker and shred meat.
Put shells in toaster oven on toast level 5 for 3 minutes. Once done place shredded beef on shells, top with zucchini Chirmichurri and Greek yogurt. Enjoy!
For the original recipe check out: http://myrunningthoughts.com/2012/slow-cooker-brisket-tacos-with-tangy-chimichurri-zucchini/