Smoky Brisket Breakfast Tacos
Tender, smoky brisket meets crispy tortillas and runny eggs in a Tex-Mex morning that tastes way better than it should. Skip the slow cooker—use pre-cooked brisket or beef from your deli counter and have breakfast on the table in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 32g
Ingredients
- 8 oz cooked brisket (deli or leftover), shredded
- 4 piece flour tortillas (6-inch)
- 4 piece eggs
- ½ cup salsa (red or pico de gallo)
- ½ tsp smoked paprika
- 1 piece avocado, sliced
Instructions
- 1
Heat a 12-inch skillet over medium-high. Warm tortillas directly on the burner or in the pan until lightly charred, ~30 seconds per side. Transfer to a plate.
- 2
Add brisket to the skillet with smoked paprika and a pinch of salt. Toss until fragrant and edges crisp, ~2 minutes. Slide onto a clean plate.
- 3
Crack eggs into the same skillet. Cook until whites set but yolks still jiggle, ~3 minutes. Season with salt and pepper.
- 4
Divide brisket among tortillas. Top each with one egg, a spoonful of salsa, and a slice of avocado. Serve immediately.
Tools you’ll need
- 12-inch skillet
- plate
- tongs or spatula
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