Set grill to medium-high and oil lightly. For each serving, heat 3 tortillas on grill briefly on each side to warm and leave grill marks.
Place tortillas in taco holders and fill each with 2 tablespoons cabbage, top with 3 tablespoons brisket, 1 teaspoon Cholula, 1 tablespoon pico de gallo, a slice of avocado, and a cilantro sprig.
Garnish with 2 lime wedges if desired and serve warm.
