Smoked Brisket Tacos
User Reviews
5
Smoked Brisket Tacos
Description
Smoked Brisket Tacos feature leftover chopped smoked brisket heated gently and nestled inside warmed corn tortillas. The tacos are complemented by an avocado cilantro lime crema made by blending fresh cilantro, avocado, sour cream, chili powder, and lime juice into a smooth sauce. Additional toppings such as corn salsa, pico de gallo, cotija cheese, and salsa can be added to customize flavor and texture. The brisket is warmed in a low oven wrapped in foil to preserve moisture, and tortillas are heated separately to ensure pliability. These tacos showcase the smoky meat's richness paired with bright, creamy, and spicy elements.
The creamy crema highlights the avocado's smooth texture balanced by the acidity of lime and the herbaceous notes of cilantro. The range of toppings adds layers of sweetness, freshness, tang, and sharpness. This dish works well as a meal prep option because the components can be prepared ahead and assembled quickly, using either homemade or store-bought toppings as desired. The recipe also suggests swapping corn tortillas for flour ones or using other leftover meats or vegetables as filling.
For reheating, gently warming the brisket in a skillet with a splash of beef broth avoids drying it out, while tortillas can be warmed on a skillet or over flame. The crema can be made several days in advance and stored refrigerated. This approach helps keep the proteins moist and the toppings fresh for a fast taco meal.
Ingredients
- 2 cups smoked brisket chopped, leftover
- 8 corn tortillas warmed
Avocado Cilantro Lime Crema
- ¼ cup cilantro leaves
- 2 avocado peeled and pitted
- ⅓ cup sour cream
- ½ tsp chili powder
- lime juice of 1
Other Toppings
- corn salsa roasted chili
- Pico de Gallo
- cotija cheese
- salsa restaurant style
Instructions
- Make the Avocado Cilantro Lime Crema
- Place all the crema ingredients into a medium mixing bowl or a blender or food processor, if not using an immersion blender.
- Blend with the immersion blender until smooth.
- Make the Brisket Tacos
- Warm the chopped brisket in a low 325 degree F oven on a baking sheet wrapped in foil until warmed through.
- Place the brisket into the warmed corn tortillas and top with your favorite toppings.
Notes
- Reheat leftover brisket gently in a skillet with a splash of beef broth to keep it moist and flavorful.
- Warm tortillas on a dry skillet or directly over flame shortly before assembling.
- The avocado cilantro lime crema can be made up to 3 days ahead and refrigerated in an airtight container.
- The brisket can be stored for up to 5 days in the fridge or frozen for up to 3 months.
- Toppings like corn salsa and pico de gallo can be prepped days ahead and stored separately.
- Corn tortillas can be replaced with flour tortillas if preferred.
- Store-bought toppings are an option to save time for busy meals.
- Other leftover meats like roast beef, pulled pork, or pulled chicken, or even grilled vegetables, can be used instead of brisket.
- Swap sour cream in the crema with Greek yogurt for a tangier variation.
- Additional toppings like jalapeños, pickled onions, or different cheeses can customize the tacos.
- Turn into BBQ brisket tacos by tossing the meat with BBQ sauce during reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 79mg | 26% |
| Sodium | 377mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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