Season the beef brisket all over with salt, pepper, and taco seasoning.
1.8 kg beef brisket, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 2 tablespoons taco seasoning mix
Place the brisket into the slow cooker, then add the onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Gently mix everything around to combine.
1.8 kg beef brisket, 1 brown onion, 1 cup tomato sauce, 1/3 cup apple cider vinegar, 1/3 cup honey, 1/3 cup brown sugar
Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.
1/2 lime
Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.
