Smoked Beef Brisket Tacos
A simple and delicious brisket taco recipe for leftover smoked brisket. Easy to modify and scale up.
Servings: 4 (adjust to portions to your crowd)
Cost: $15.00
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups leftover smoked beef brisket shredded or cut up into cubes
- 8 corn tortillas
Suggested toppings:
- 1 cup blender salsa
- 1 sliced avocado
- ⅓ cup diced white onion
- ⅓ cup diced tomatoes
- ⅓ cup sour cream
- ¼ cup pickled onions
- ½ cup cheese: Shredded Mexican cheese blend or Cotija
- ¼ cup diced cilantro
- 1 lime sliced
Instructions
- Reheat: In a large pan over medium heat, add olive oil and brisket. Stir to warm up. About 6 - 8 minutes. Remove from heat and chop into smaller pieces.
- Warm: Heat up your tortillas. I like to warm them up over a hot grill. But if you don’t have one handy, my next favorite method is heating them up over my gas stove, like pictured. It gets the tortillas nice and warm.
- Load the tortilla with re-heated leftover brisket and any additional toppings. Squeeze some fresh lime over the top.
Notes
Preparation Instructions: Before warming up the brisket slices, be sure to have all brisket tacos toppings prepped, sliced, and shredded. This makes it easier to have everything ready and serve the tacos warm.
Nutrition
Calories: 528kcal | Carbohydrates: 36g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 101mg | Sodium: 770mg | Potassium: 1011mg | Fiber: 8g | Sugar: 5g | Vitamin A: 676IU | Vitamin C: 10mg | Calcium: 196mg | Iron: 4mg
