Smoky, juicy, melty, and bright—these tacos are next-level delicious!

There’s something magical about a taco night, but when you bring slow-cooked beef brisket into the mix, it becomes epic. These Loaded Brisket Tacos are everything you could dream of: ultra-tender, smoky brisket tucked into warm tortillas, topped with sweet corn, melty cheese, and a tangy cilantro-lime crema that brings the whole bite to life. Whether you’re hosting a laid-back dinner party or just craving comfort food with flair, this taco recipe is your new go-to!

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Ingredients

For the Shredded Beef Brisket:

• 2–3 pounds beef brisket
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 2 garlic cloves, minced
• 1 onion, quartered
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon apple cider vinegar

For the Cilantro-Lime Crema:

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Tacos:

• 10 small corn tortillas
• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Sear the Brisket

In a large skillet, heat olive oil over medium-high heat.
Season the brisket generously with salt, pepper, chili powder, smoked paprika, and cumin.
Sear the meat on all sides until browned, about 3–4 minutes per side. This step locks in flavor and creates that irresistible crust.

2. Slow Cook the Brisket

Transfer the seared brisket to a slow cooker or Dutch oven.
Add minced garlic, quartered onion, beef broth, Worcestershire sauce, and apple cider vinegar.

• Slow Cooker Method: Cook on low for 6–8 hours.
• Oven Method: Cover tightly and bake at 300°F (150°C) for 4–5 hours.
  Once done, shred the brisket using two forks and set aside.

3. Make the Cilantro-Lime Crema

In a small bowl, whisk together sour cream, mayo, lime juice, chopped cilantro, garlic powder, salt, and pepper.
Chill until ready to serve—it’s even better after the flavors meld for a bit!

4. Warm the Tortillas

Heat tortillas in a dry skillet or on a grill for 1–2 minutes per side until warm, soft, and slightly charred.

5. Assemble the Tacos

• Layer each tortilla with a generous spoonful of shredded brisket.
• Sprinkle shredded cheese over the warm meat so it melts slightly.
• Top with sweet corn kernels.
• Drizzle with creamy cilantro-lime sauce.
• Garnish with fresh cilantro if desired.

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How to Serve

These tacos are show-stopping when served on a rustic board or platter with lime wedges on the side. Add a chilled drink and maybe a scoop of guac or pico de gallo, and you’ve got a taco feast worthy of celebration!

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Tips & Variations

• Make Ahead: The brisket and crema can be made a day ahead and reheated—perfect for entertaining.
• Add Spice: Craving heat? Toss in some jalapeños or a spicy hot sauce drizzle.
• Cheese it Up: Add crumbled cotija or queso fresco for a more authentic touch.

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Nutrition (per serving – approx. 2 tacos)

Calories: 420 kcal
Protein: 25g
Carbs: 22g
Fat: 27g

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Final Bite

These Loaded Brisket Tacos are the perfect blend of smoky, creamy, sweet, and tangy. They’re comforting yet exciting, hearty yet fresh. Once you try them, you’ll find yourself craving taco night every night.

Did you make this recipe? Tag your taco creations with #BrisketTacoLove—I’d love to see your spins!