Brisket Tacos
Enjoy the flavor of our Brisket Tacos, bursting with tender beef brisket nestled in warm flour tortillas, and topped with crumbled queso fresco, fresh cilantro, and a zesty squeeze of lime. Quick to prepare, this easy 10-minute recipe is the perfect option for your next taco night fiesta.
Servings: 8 tacos
Calories: 303kcal
Ingredients
- 8 flour tortillas, 5 ½ inch - also called fajita sized
- 4 cups chopped beef brisket, bite size pieces (see tips for reheating leftover beef brisket if needed)
- ½ cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro
- 8 lime wedges
Instructions
- Warm the flour tortillas by wrapping them in 2-3 dampened paper towels and placing them onto a microwave safe plate. Heat for 30-45 seconds on high or until the tortillas are warmed through.
- Place a single tortilla onto a plate. Add to the center of the tortilla ½ cup chopped beef brisket, 1 tablespoon crumbled queso fresco cheese, sprinkle of chopped cilantro and a squeeze of one lime wedge. Fold up the sides of the tortilla and place the assembled brisket taco into a serving plate or a taco holder.
- Repeat step 2 until all the brisket tacos are assembled.
Notes
- To reheat leftover brisket, you'll need to place the beef into a disposable aluminum pan or roasting pan. Add any leftover pan drippings along with 1 cup water. Cover tightly with aluminum foil and reheat in a 350°F oven for 20-30 minutes or until warmed through. You can spoon some of the liquids over the top of the beef brisket to re-moisten the meat if needed. Chop into bite-size pieces before assembling your tacos.
- Don't overfill your taco shells, or the fillings will fall out and be messy when you try to eat them.
Nutrition
Calories: 303kcal | Carbohydrates: 17g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 372mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg