Brisket Tacos

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
• 1/3 cup water
• 1 medium yellow onion, thinly sliced
• 6 tablespoons Cholula® Original Hot Sauce , divided
• 10 (8-inch) flour tortillas, warmed
• 2/3 cup fresh pico de gallo
• 2 medium ripe avocados, peeled, pitted and chopped
• 1 lime, cut into wedges