Go Back
Brisket Taco Recipe Slow Cooker

Brisket Taco Recipe Slow Cooker - Easy Family Meal

Brisket tacos are a flavor-packed dish, and pairing them with the right sides can elevate your dining experience. A refreshing side salad with mixed greens, cucumbers, and cherry tomatoes tossed in a light vinaigrette adds crunch and balances the rich, savory brisket. 
For a creamy complement, guacamole or a smooth avocado dip brings a luscious texture that enhances the spiced meat beautifully.
To keep the meal authentic, try serving traditional Mexican street corn, or elote. The sweetness of the grilled corn, combined with lime juice, chili powder, and crumbled cotija cheese, provides a vibrant and flavorful accompaniment that pairs wonderfully with the tacos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican
Calories: 488
Ingredients Method Notes

Ingredients
  

  • 18 soft corn tortillas, warmed
  • 2 pounds of beef brisket, trimmed and sliced for easy cooking
  • 1 cup of smoky roasted tomato salsa
  • 4 tablespoons of zesty taco seasoning blend
  • 1 teaspoon of smoked paprika
  • 2 ripe key limes Juice or regular limes
  • 1 medium red onion, thinly sliced
  • 1 cup of crumbled Cotija cheese or queso fresco
  • 1 fresh jalapeño, thinly sliced into rings
  • A handful of freshly chopped cilantro leaves

Method
 

Step 1: Prep the Brisket
  1. Start by trimming any excess fat from the brisket. This will ensure that your meat isn’t too greasy. Cut the brisket into large chunks for easy cooking and seasoning.
Step 2: Season the Meat
  1. In a large bowl, combine the brisket pieces with the taco seasoning and smoked paprika. Add about half of the salsa and stir to coat evenly. This step is crucial as it ensures that each piece of meat is deliciously seasoned.
Step 3: Into the Slow Cooker
  1. Transfer the seasoned brisket into your slow cooker. Pour the remaining smoky roasted tomato salsa evenly over the top. Squeeze the juice of both limes over this mixture to add brightness and acidity.
Step 4: Set It and Forget It
  1. Set your slow cooker to low. Cooking for around 8 hours will produce the most tender results. If you're short on time, a high setting for about 4-6 hours will suffice. Just keep an eye on it.
Step 5: Shred the Brisket
  1. Once cooking time is up, you should be left with incredibly tender brisket. Remove it from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Mix it back into the juices in the slow cooker for maximum flavor.
Step 6: Assemble Your Tacos
  1. Warm your corn tortillas one by one. On each tortilla, pile on a generous portion of the shredded brisket. Top it off with the sliced red onion, crumbled cheese, jalapeños, and fresh cilantro.
Step 7: Serve and Enjoy!
  1. Serve your tacos with lime wedges on the side. Let everyone enjoy assembling their own. Trust me, this will be a hit!

Notes

  • Use Bone-In Brisket: If possible, opt for a bone-in brisket for additional flavor during cooking.
  • Marinate Overnight: For even more depth of flavor, marinate your brisket in the seasoning and salsa the night before.
  • Don’t Rush the Cooling: Let the brisket cool slightly in the juices before shredding. This keeps moisture in.
  • Garnish Wisely: Experiment with your toppings! Pineapple salsa or avocado crema can elevate the flavor even further.
  • Keep Tortillas Warm: A warm tortilla prevents tearing. Cover them with a towel as you assemble the tacos.