Smoky Brisket Tacos with Pico de Gallo and Red Pepper Crema - Chef Recipe by Matt Sinclair
A great dish to feed a crew, with any leftover brisket perfect for making delicious stir-fries, s...
1 handful raw kale
1 handful of baby spinach leaves
1 Shepard avocado
1 cup diced fresh pineapple
1 green apple
1 whole lime, juiced
1 cup water or coconut water
1 Tbs macadamia nuts, plus extra to garnish
Combine the listed ingredients in a powerful food processor or blender and blitz until well combined, smooth and creamy.
Pour into a tall glass and garnish with some extra avocado, pineapple and macadamias.
Credits: Australian Avocados
Photo Credits: Australian Avocados