Quick Brisket Tacos
Tender shredded brisket seasoned with cumin and chili powder, served in warm tortillas with fresh toppings. Weeknight tacos ready in under 30 minutes using deli brisket or leftover smoked beef.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs brisket, sliced or shredded (deli or leftover smoked)
- 8 count corn or flour tortillas
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 bundle + 1 lime cilantro and lime (fresh, for serving)
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat until it shimmers, ~90 seconds.
- 2
Add diced onion and cook, stirring, until it begins to soften, about 2 minutes.
- 3
Add minced garlic, cumin, and chili powder. Stir until fragrant, about 30 seconds.
- 4
Add brisket to the skillet and stir to coat with spices. Heat through, 3–4 minutes.
- 5
Warm tortillas in a dry skillet or directly over a burner flame, 20–30 seconds per side.
- 6
Fill each tortilla with a scoop of brisket mixture. Top with fresh cilantro.
- 7
Squeeze lime over each taco. Serve immediately.
Tools you’ll need
- large 12-inch skillet
- cutting board
- knife
- wooden spoon
- tongs
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