Take Taco Tuesday to the next level with Smoked Brisket Tacos. Made with leftover smoked brisket for a quick and easy weeknight meal.
Leftover brisket is one of our favorite time savers for easy dinners. Our Brisket Stuffed Poblano Peppers are always a hit and the whole family loves these Brisket Twice Baked Potatoes.
Tacos always seem to be a crowd pleaser. Everyone can add their favorite toppings and these Smoked Brisket Tacos are on the table in about 15 minutes for a quick and tasty dinner.
Ingredients Needed
- Smoked Brisket
- Granulated Garlic
- Onion Powder
- Ground Cumin
- Chili Powder
- Dried Oregano
- Kosher Salt
- Black Pepper
- Crunchy Taco Shells
- Lettuce
- Cheese
- Tomatoes
- Salsa
- Sour Cream
- Cilantro
- Limes
Step By Step Directions
Chop smoked brisket and add to a skillet.
Cook over medium heat until brisket starts to get brown and crispy.
In a small bowl make the taco seasoning. Combine garlic, onion, cumin, chili powder, salt, pepper and oregano.
Add the taco seasoning to the brisket with water.
Continue to cook over medium heat, stirring to combine about 5 minutes.
Serve brisket with desired toppings on taco shells.
How to Store and Reheat
Store leftover brisket in an airtight container in the refrigerator up to 3 days.
Reheat in a skillet with a bit of water over medium heat, stirring until heated through.
Best Sides for Tacos
We love to serve brisket tacos with our homemade Chunky Salsa, chips and you can't go wrong with Brisket Queso.
Our Coleslaw for BBQ and Grilled Mexican Street Corn are also great additions to any Tex-Mex menu.
Smoked Brisket Tacos are quick and delicious for any night of the week and the perfect addition to any fiesta dinner.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Smoked Brisket Tacos
Take Taco Tuesday to the next level with Smoked Brisket Tacos. Made with leftover smoked brisket for a quick and easy weeknight meal.
Ingredients
- 1 pound smoked brisket
- 1 tablespoon granulated garlic
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup water
- 18 crispy taco shells, lightly toasted
- 1 cup shredded cheddar or colby jack cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- chunky salsa
- sour cream
- cilantro
- lime slices
Instructions
- Chop the brisket and place in a large skillet. Cook over medium heat, stirring occasionally until brisket starts to crisp, about 5 minutes.
- Combine garlic, cumin, chili powder, onion powder, oregano, salt and pepper.
- Sprinkle over the brisket and add water. Stir to combine and continue to cook about 5 minutes.
- Serve brisket on crispy taco shells with desired toppings.
Notes
Store leftover brisket in an airtight container in the refrigerator up to 3 days.
Reheat in a skillet with a tablespoon or two of water over medium heat, stirring until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 834Total Fat: 49gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 162mgSodium: 1303mgCarbohydrates: 52gFiber: 10gSugar: 3gProtein: 48g
Nutritional information is estimated and may not be accurate.
Gina
Made these the other day and they were a hit! They were so tasty my family is already requesting them again! This will definitely be added into our Taco Tuesday rotation!
Jen
These tacos look and sound excellent! Since moving to TX I've been trying all things brisket and I'm in love with these tasty tacos!