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5.0 from 48 votes

Smoked Brisket Tacos

If you've got some leftover smoked brisket in your fridge, we've got the perfect solution for you - smoked brisket tacos! Imagine tender, smoky brisket piled high onto a soft tortilla with fresh toppings like cilantro, onions, and a squeeze of lime. These tacos are sure to impress and are a delicious way to use up those leftovers.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 tacos
Calories: 400 kcal
Course: Dinner
Cuisine: Tex-Mex

Ingredients

  • 2 cups leftover smoked brisket chopped
  • 8 corn tortillas warmed
Avocado Cilantro Lime Crema
  • ¼ cup cilantro leaves
  • 2 avocados peeled and pitted
  • ⅓ cup sour cream
  • ½ tsp chili powder
  • Juice of 1 lime
Other Toppings
  • Roasted Chili Corn Salsa
  • Pico de Gallo
  • cotija cheese
  • Restaurant style salsa

Instructions

    Cup of Yum
  1. Make the Avocado Cilantro Lime Crema
  2. Place all the crema ingredients into a medium mixing bowl or a blender or food processor, if not using an immersion blender.
  3. Blend with the immersion blender until smooth.
  4. Make the Brisket Tacos
  5. Warm the chopped brisket in a low 325 degree F oven on a baking sheet wrapped in foil until warmed through.
  6.  Place the brisket into the warmed corn tortillas and top with your favorite toppings.

Notes

  • One of my favorite things about this leftover brisket recipe is that it's perfect for meal prep. 
  • When taco time arrives, simply reheat the brisket in a skillet over medium heat. If you're wondering how to reheat smoked brisket without drying it out, try adding a splash of beef broth to the skillet to keep it moist and flavorful.
  • Warm the tortillas on a dry skillet or directly over a gas flame for a few seconds on each side. Assemble your tacos, and you're good to go!
  • As much as we love this leftover smoked brisket tacos recipe, ​​feel free to customize it suit your taste! Here are some suggestions:
  • You can make the Avocado Cilantro Lime Crema up to 3 days ahead of time and store it in the refrigerator in an airtight container. 
  • The brisket can also be made up to 5 days in advance if stored in the fridge, or up to 3 months in advance if you're using the freezer. 
  • Depending on your topping choices, you can also prep them and store them separately up to several days in advance.
  • You’re welcome to replace corn tortillas with flour tortillas if you prefer.
  • If you're short on time, store-bought toppings are fine! Grab that salsa and guac out the fridge section and keep it rolling, honey. Perfect for busy nights!
  • You can also use leftover roast beef, pulled pork, or pulled chicken to make a fabulous taco spread. For a vegetarian option, substitute the brisket with grilled or roasted vegetables.
  • Swap out the sour cream in the crema for Greek yogurt for a lighter, tangier flavor.
  • Get creative with your toppings! Other fun ideas include sliced fresh or pickled jalapeños, fresh cilantro, pickled red onions, a melty cheese like pepper jack, or a sharp one like cheddar cheese
  • Make these into bbq brisket tacos by tossing the leftover meat with bbq sauce while warming it up.

Nutrition Information

Serving 1g Calories 400kcal (20%) Carbohydrates 21g (7%) Protein 24g (48%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 14g Cholesterol 79mg (26%) Sodium 377mg (16%) Fiber 6g (24%) Sugar 2g (4%)

Nutrition Facts

Serving: 8tacos

Amount Per Serving

Calories 400

% 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.