Slow-Cooker Carne Picada Tacos with Avocado Salsa
Loosely translated as "minced meat," the traditional texture of carne picada ranges from finely chopped to ground. Here we start with brisket, which becomes nice and tender in the slow cooker, then shred and chop the meat before serving. The seasoning is flavorful but not too spicy. Blistered jalapeños added at the end will satisfy the heat-lovers in the family. Pile the brisket into warmed corn tortillas, with lettuce, the jalapeños, cheese and avocado salsa for a healthy dinner that'll wake up your taco night routine.
Tip: Traditionally made with cow's milk, cotija is a salty Mexican cheese that's crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.
Equipment: 4- to 7-qt. slow cooker
3 lean protein, 1 1/2 fat, 1 1/2 starch, 1/2 medium-fat protein, 1/2 vegetable