Go Back
–+ servings
Print
Brisket Tacos on a cutting board with lime wedges.

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!

Course Main Course
Cuisine Mexican
Keyword brisket tacos
Prep Time 35 minutes
Cook Time 4 hours 10 minutes
Inactive Time 30 minutes
Total Time 5 hours 15 minutes
Servings 6 people
Calories 515 kcal
Author Marjorie @APinchOfHealthy

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

  1. In a small bowl, mix together the chili powder, garlic powder, salt and pepper.
  2. Pat the brisket dry with a paper towel. Sprinkle the spice mixture on both sides of the brisket.
  3. 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.
  4. 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.
  5. 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.
  6. Use two forks to shred the brisket and transfer back to the pot of sauce. Mix and set aside.

Make the Tomato-Onion Salad

  1. Mix all Tomato-Onion Salad ingredients together in a bowl and set aside.

Make the Avocado Mash

  1. Mash all Avocado Mash ingredients in a bowl until nearly smooth.

Assemble the Tacos

  1. Heat the pot of shredded brisket with liquid over medium heat for 10 minutes or until warmed through.
  2. 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.
  3. 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.
Nutrition Facts
Brisket Tacos
Amount Per Serving
Calories 515 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 94mg31%
Sodium 1765mg77%
Potassium 1402mg40%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 16g18%
Protein 38g76%
Vitamin A 1334IU27%
Vitamin C 47mg57%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.