Description
Delicious smoked brisket tacos made easy with a slow cooker hack.
Ingredients
Scale
- 2 lbs smoked brisket, shredded
- 8 small corn tortillas
- 1 cup diced onions
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Place the shredded smoked brisket in the slow cooker.
- Add diced onions, tomatoes, salt, and pepper to the brisket.
- Cover and cook on low for 4-6 hours.
- Warm the corn tortillas in a skillet.
- Assemble the tacos by placing the brisket mixture on the tortillas.
- Top with chopped cilantro and a dollop of sour cream.
- Serve with lime wedges on the side.
Notes
- For extra flavor, marinate the brisket overnight before cooking.
- Feel free to add your favorite taco toppings.
- Leftover brisket can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg