JULIANA GOODWIN/FOR LIVING WELL


Brisket tacos are a wonderful way to make use of leftovers.


Brisket Tacos 10 soft corn tortillas


2 cups shredded or chopped brisket


1 cup of canned corn, drained 1


⁄4 cup chopped red onion


10 grape tomatoes, quartered Favorite barbecue sauce


Spray a nonstick skillet with cook- ing spray and turn the heat to medium. Cook each corn tortilla for 45-80 seconds per side. Re- move and set aside.


Fill each taco with chopped bris- ket, corn, red onion and tomato. Drizzle with barbecue sauce and serve.


32 Living Well i January/February 2017


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