Brisket Tacos Recipe
Chopped brisket, cheddar cheese, on the side - pico, avocado, red chili sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Brisket
Season the brisket with salt and pepper. Cook in a slow cooker on low for 8 hours or until tender. Shred the brisket using two forks.
- 2
Prepare the Red Chili Sour Cream
In a small bowl, mix the sour cream with red chili powder. Adjust seasoning to taste.
- 3
Warm the Tortillas
Heat the corn tortillas on a skillet for about 30 seconds on each side until warm and pliable.
- 4
Assemble the Tacos
Place a generous amount of shredded brisket on each tortilla. Top with shredded cheddar cheese, pico de gallo, and sliced avocado. Serve with red chili sour cream on the side.