Smoked Brisket Tacos

Getting ready to dive into soul-satisfying tacos filled with smoked brisket.

Tender, melt-in-your-mouth smoked brisket with your favorite toppings wrapped up in a warm corn tortilla delivers a soul-satisfying lunch or snack. Ramp up Taco Tuesday with deliberate leftovers.

Course Main

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 270kcal

Author Imma

Ingredients

The Tacos

2-3 cups (300-450g) smoked beef brisket (sliced or shredded)
16 corn tortillas or 8 flour tortillas

Toppings

3 tablespoons (12g) minced cilantro
½ cup (125g) pico de gallo (or more if desired)
½ cup (125g) pickled red onions
½ cup (120g) pickled jalapeños
2 limes, cut into wedges
½ cup (70g) crumbled queso fresco
Mexican crema (optional for serving)
salsa of choice (salsa verde, salsa roja, mango salsa, etc.)

Instructions

Place the sliced or shredded brisket in an oven-safe dish, and add any juices. If there isn't enough, a splash of water will keep it from drying out.
Cover the baking dish with the lid or cover it tightly with foil and place in a 325°F (165°C) oven (preheating is optional).
Heat it up for 20-30 minutes or until it's heated through, stirring occasionally. How long it takes varies depending on the quantity. (See notes for microwave instructions.)
Stack two warm corn tortillas, then place a portion of brisket in the center, add your desired toppings, squeeze a lime wedge over it, and enjoy.

Notes

Prep the toppings while heating the brisket and the tortillas so everything is ready at the same time.
To use the microwave method, place the shredded or sliced brisket in a microwave-safe dish, cover it with a damp paper towel, and microwave it in short bursts, checking and stirring in between, until it's heated evenly.
Please remember that the nutritional information is approximate and can differ greatly depending on the ingredients used in the recipe.

Nutrition