Slow Cooker Beef Brisket Tacos with Pink Pickled Onions

Ingredients

• 1.5kg of beef brisket (or another joint suitable for slow cooking)
• 2 tablespoons of sunflower oil
• Salt
• 1 large onion, roughly chopped
• 6 cloves of garlic, minced
• 1 x 400g tin of tomatoes
• 1 x 205g jar Mrs Bridges Tomato, Chilli & Honey Relish
• 1 tablespoon Mrs Bridges Dijon Mustard
• 1 tablespoon cumin
• 2 tablespoons dark brown sugar
• A couple chillies from a tin of chipotles or adobo (or 1 teaspoon chilli powder and 1 tablespoon smoked paprika)
• 3 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 1 red onion, halved and finely sliced
• 3 tablespoons cider vinegar
• 1/2 teaspoon of sugar
• Pinch of salt
• 12-18 corn or flour tortillas (depending on the size and hungry your guests are)
• 20g corriander, roughly chopped
• 1 ripe avocado, peeled and cubbed
• 100g pickled jalapenos
• Wedges of lime
• 100g Mrs Bridges Tomato, Chilli & Honey Relish
• 300ml sour cream