Brisket Tacos are my favorite for any day of the week! Smoky brisket loaded up with my favorite Tex-Mex toppings is over the top amazing! Kick Taco Tuesday up a notch with leftover brisket!
I could eat tacos every day of the week and if I had to choose just one type of cuisine to eat the rest of my days it would be Mexican food for sure.
Here I sit with my very own recipe site and if you ask me what my favorite food is, I’m going to tell you tacos. So I’ve decided it was time to share my favorite taco recipe with y’all!
My husband is an expert at smoking a brisket and we have been smoking one every few weeks. Mostly we just slice and eat it, sometimes with a bit of Dr Pepper Barbecue Sauce or we will have Brisket Nachos but my favorite way to enjoy it is Brisket Tacos!
Smoky beef brisket piled in a crunchy corn taco shell and topped with loads of cheddar cheese, sour cream, homemade salsa, green onions and cilantro, it just doesn’t get any better.
I love brisket for feeding a crowd and it’s definitely one of my family’s favorites. We will often have brisket for holidays even though it’s not necessarily traditional. It’s just so tender and delicious.
So are you planning a big Super Bowl party? These Brisket Tacos are going to steal the whole show. Best thing is if you pick up brisket from your local barbecue place, these come together in a snap!
HOW TO MAKE BRISKET TACOS
- Smoked (or slow cooked) Brisket – shredded or chopped – add to a hot skillet
- Add Beef Broth or Water
- Add Granulated Garlic, Chili Powder, Ground Cumin and Salt and cook until heated through.
- Serve with Taco Shells, Shredded Cheese, Green Onions, Cilantro, Salsa or Pico de Gallo, Sour Cream and Easy Guacamole.
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How To Choose A Beef Brisket:
When I’m picking out a brisket, I really like to get one that is trimmed but still has a decent amount of fat. The fat really adds to the flavor, tenderness and juiciness of the meat. Nobody likes a dry brisket!
Beef brisket is really not hard to cook but the key is low and slow. I have roasted them in the oven and I’ve cooked them in the crock pot too.
My favorite method is for my husband to smoke it for a few hours and then finish it really slow in the oven. Here’s our Easy Smoked Brisket with a step by step recipe we put together for y’all! I bet it will become your favorite too!
More Tacos to Love:
- Carne Asada
- Blackened Chicken Tacos
- BBQ Chicken Tacos
- Short Rib Tacos
- 7- Layer Tacos from The BakerMama
- Shrimp Tacos from Rachel Cooks
- Barbacoa Tacos from The Girl Who Ate Everything
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
- 1 pound cooked beef brisket, shredded or chopped
- 1/4 cup beef broth or water
- 2 teaspoons ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon ground chili powder
- 10-12 corn taco shells or flour tortillas
- 1 cup shredded cheese - cheddar or colby jack
- 3 green onions, sliced
- Salsa, Sour Cream, Cilantro for garnish
Place a skillet over medium- high heat. When skillet is hot, add brisket, broth or water and seasonings. Stir until well combined. Cook 8-10 minutes or until heated through.
Meanwhile heat taco shells.
Fill taco shells with brisket and top with cheese, and desired garnishes.
Amount Per Serving: Calories: 882Total Fat: 43gSaturated Fat: 18gCholesterol: 153mgSodium: 1304mgFiber: 4gSugar: 4gProtein: 52g