Heat a non-stick pan over medium heat. Add canola oil and butter.

Add chopped brisket to the pan and sauté until slightly browned, about 2-3 minutes.

Reduce heat to low and add the scrambled eggs to the pan. Stir occasionally and remove from heat when eggs are almost done but still slightly wet (they'll continue cooking).

Warm tortillas in a dry skillet over medium-low heat, flipping a few times until heated through.

To assemble: Place a generous helping of brisket and eggs onto each tortilla.

Top with diced white onion, cilantro, cheese, jalapeño slices, and pickled red onions.

Finish with a squeeze of lime and any additional toppings you like.

Serve immediately with lime wedges on the side.