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.
Servings: 6 Servings
Calories: 834kcal
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
Serving: 1g | Calories: 834kcal | Carbohydrates: 52g | Protein: 48g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1303mg | Fiber: 10g | Sugar: 3g