Your whole family is going to love this tender, delicious Brisket Tacos recipe! Braised in salsa and green chiles along with a flavorful rub before being cooked, these tacos are packed with flavor and are easy to prepare.
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Easy tacos are one of the best things to make for dinner for your family. Not only are they fun to eat and easy to customize, but our brisket tacos are perfect for meal prep, freeze well, and the leftovers can easily be made into so many different dishes.
How to make brisket tacos
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this brisket tacos recipe, you will need the following ingredients:
- Beef Brisket
- Chili Powder
- Garlic Powder
- Kosher Salt & Pepper
- Mild Salsa
- Canned Diced Green Chilis
- Honey
- Cherry Tomatoes
- Red Onion
- Limes Juice
- Hass Avocados
- Fresh Cilantro
- Green Cabbage
- Corn Tortillas
If you have a favorite pre-made taco seasoning blend or a Mexican BBQ rub that you love, feed free to use it in place of the other seasonings for the brisket. For best results, make sure it doesn’t include a thickener. Most of the taco seasoning packets do.
Beef Brisket Tacos are very customizable. If you aren’t into tomato and onion, you can sub in your favorite toppings instead. Try shredded lettuce, sour cream, and hot sauce for some of the more finicky eaters in your house.
Flour tortillas make a great substitute for the corn if you enjoy those. You can even cook the meat and cheese in the tortilla in a skillet.
Cooking Easy Beef Brisket Tacos
Braised Brisket Tacos are a simple recipe that can be made in just a few steps. Here is how to make it.
First, mix together all of the seasoning ingredients until they are evenly incorporated.
Next, liberally season the brisket on all sides.
Now mix together all of the braising liquid ingredients in a large Dutch oven over medium to medium-low heat. Bring to a simmer.
Add the brisket and cover. Let it simmer over low heat for 4 hours, or until tender and shreddable.
Prepare the tomato onion salad while the brisket cooks.
Once the brisket is tender, shred with two forks and keep in the braising liquid until ready to serve.
Prep the avocados by peeling and mashing along with the lime juice, salt, pepper, and cilantro.
Assemble the tacos with your favorite fixings and warmed tortillas.
Leftovers
Store leftovers separately in a covered container for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this beef brisket tacos recipe! Let me know if you try it.
More Recipes Like This
- The Best Sweet Potato Tacos
- Shrimp Tacos Recipe
- Black Bean Tacos
- Mahi Mahi Tacos
- Ground Beef Tacos
- Verde Chicken Soft Tacos
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Brisket Tacos
These delicious brisket tacos are a perfect dinner to feed your family! Packed with flavor and so tender. Your whole family will love these!
Ingredients
For the Brisket
- 2 pounds beef brisket first cut or second cut
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 16 ounce jar mild salsa store-bought
- 2 tablespoons canned diced green chilis
- 3 tablespoons honey
- 3 cups water
For the Tomato-Onion Salad
- 1 pint cherry tomatoes quartered
- 1/2 medium red onion thinly sliced
- 1 lime juiced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon honey
For the Avocado Mash
- 2 medium Hass avocados
- 1 lime juiced
- 1/2 teaspoon Kosher salt
- 1/4 cup chopped fresh cilantro
- A few grinds freshly ground black pepper
Other
- fresh cilantro as garnish
- 2 cups shredded or thinly sliced green cabbage
- 8 small corn tortillas
- 1 lime cut into wedges as garnish
Instructions
Make the Brisket
- In a small bowl, mix together the chili powder, garlic powder, salt and pepper.
- Pat the brisket dry with a paper towel. Sprinkle the spice mixture on both sides of the brisket.
- Place the brisket in a large soup pot and top with salsa, chilis, honey, and water. Mix just a bit and lift up the brisket to allow liquid to flow underneath it.
- Place the pot on the stove over high heat and bring to a boil. Turn the heat down to medium-low and simmer, covered, for 3 1⁄2 hours until fork tender. Uncover and cook for another 30 minutes, which will allow the liquid to thicken a bit. Turn off the heat.
- Carefully remove the brisket from the liquid and transfer to a heatproof bowl or cutting board. Let it sit to cool for 30 minutes or up to 1 hour.
- Use two forks to shred the brisket and transfer back to the pot of sauce. Mix and set aside.
Make the Tomato-Onion Salad
- Mix all Tomato-Onion Salad ingredients together in a bowl and set aside.
Make the Avocado Mash
- Mash all Avocado Mash ingredients in a bowl until nearly smooth.
Assemble the Tacos
- Heat the pot of shredded brisket with liquid over medium heat for 10 minutes or until warmed through.
- Heat tortillas in a hot skillet over medium heat on each side until softened, about 1-2 minutes per side. Set onto a large plate.
- Assemble tacos by layering the following in each tortilla: avocado mash, shredded brisket, tomato-onion salad and cilantro. Sprinkle it with extra lime juice and enjoy!
Recipe Notes
- I always use Diamond Crystal Kosher salt. This recipe will not work the same with Morton Salt (highly advised against for measurement purposes).
- The brisket recipe yields enough brisket for at least 8 filled tacos, depending on how much a person wants to put into their taco.
- One can substitute the red onion for a white onion even or a shallot.
- Easily swap cherry tomatoes for 2-3 roma or vine ripe tomatoes.
- The brisket is also excellent if prepared 1-3 days in advance and stored in the fridge.
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