Brisket Tacos Recipe
Slow-cooked brisket served in corn tortillas with fresh salsa.
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Ingredients
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Brisket
Fresh Salsa
Taco Assembly
Method
Brisket Preparation
- 1
Sear the Brisket
In a large skillet over medium-high heat, add olive oil. Once hot, season the brisket with salt and black pepper, then sear on all sides for about 3-4 minutes until browned.
- 2
Slow Cooking
Transfer the seared brisket to a slow cooker. Add beef broth, chopped onion, minced garlic, smoked paprika, cumin, and chili powder. Cover and cook on low for 8-10 hours or until the brisket is tender.
- 3
Shredding
Once cooked, remove the brisket from the slow cooker and let it rest for 15 minutes. Shred the meat using two forks, then return the shredded brisket to the slow cooker and mix with the juices.
Fresh Salsa Preparation
- 4
- 5
Add Lime and Salt
Squeeze the lime over the mixture, add salt to taste, and toss to combine. Set aside to let the flavors meld.
Taco Assembly
- 6
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 20-30 seconds on each side until pliable.
- 7
Assemble the Tacos
Place a generous amount of shredded brisket on each tortilla. Top with fresh salsa and slices of avocado. Serve with lime wedges.