Smoked Brisket Tacos
Tender smoked brisket is quickly braised in a bold taco seasoning sauce, then piled into shells with all your favorite toppings to make smoked brisket tacos - a brilliant way to give leftover brisket new life.
Servings: 4 servings
Calories: 295kcal
Ingredients
- 1 pound leftover smoked brisket (thinly sliced or cut into bite-sized cubes)
- 1 cup water
- 4 tablespoons taco seasoning
- 8-12 taco shells (hard shells or soft flour tortillas)
- Toppings: shredded cheese, shredded lettuce, salsa, sour cream
Instructions
- Prep the meat. Slice the leftover smoked brisket into thin strips or small cubes so it heats evenly and fits neatly in the shells.
- Make the sauce. In a small bowl, whisk the taco seasoning and water together until smooth.
- Sear the brisket. Place a skillet over medium heat. Once hot, add the brisket pieces and let them begin to sizzle.
- Sauce and reduce. Pour the seasoning mixture over the brisket. Stir occasionally and cook until the liquid reduces into a thick, flavourful sauce that coats every piece.
- Assemble and serve. Remove from heat. Spoon the saucy brisket into your shells and finish with your favourite toppings.
Notes
- Brisket. Flat-cut brisket slices stay intact best; point-cut can be cubed for more caramelized edges.
- Sauce thickness. If you prefer a thicker glaze, let the liquid reduce a little longer, or add an extra teaspoon of taco seasoning.
- Shells. Warm soft tortillas in a dry skillet for 30 seconds per side for the best texture.
- Leftovers. Store the seasoned brisket separately from the shells in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly in a skillet with a splash of water.
Nutrition
Calories: 295kcal | Carbohydrates: 17g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 372mg | Potassium: 430mg | Fiber: 2g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg
