Beef Brisket Tacos
Got leftover brisket sitting in the fridge? These Beef Brisket Tacos are exactly what to do with it. Shredded brisket, a bright and creamy avocado tomatillo sauce, and all your favorite taco toppings come together in minutes!
Taco Tuesday is a serious event in my house (and it doesn’t even have to be a Tuesday event). These leftover beef brisket tacos are one of my absolute favorites, there’s nothing better than having leftover brisket to use up. I love turning yesterday’s slow-cooked meat into a completely new meal!
The real MVP here is the avocado tomatillo sauce, it’s tangy, creamy, and comes together in the food processor in about two minutes. I always make a little extra because it tends to disappear fast, whether it’s on these tacos or drizzled over pretty much anything else in the fridge.
Why You’ll Love This Beef Brisket Taco Recipe
- It’s the perfect way to use leftovers. If you’ve got extra brisket from a barbecue or a slow-cooked dinner, this brisket taco recipe gives it new life instead of letting it go to waste.
- The sauce is ridiculously easy. Just toss everything into a food processor and you’ve got a creamy, tangy sauce that takes these tacos to the next level, no cooking required.
- It comes together fast. Since the brisket is already cooked, you’re really just warming tortillas and assembling, which makes this a great weeknight option.
- It’s fully customizable. Between the pickled onions, pico de gallo, and cotija, everyone can build their tacos exactly the way they like them.
Ingredient Notes
- Leftover brisket: Shredded or sliced both work well here, use whatever texture you have on hand from your leftovers. Use my smoked brisket recipe if you need the brisket portion!
- Cilantro: Adds fresh, herbaceous flavor to the sauce!
- Avocado: Make sure it’s ripe, it’s what gives the sauce that rich, creamy texture.
- Tomatillos: These bring a bright, tangy flavor to the sauce, husk them and give them a quick rinse before using.
- Sour cream: Adds creaminess and helps mellow out the tang of the tomatillos.
- Lime juice: Freshly squeezed is best, it brightens the whole sauce and balances the richness of the avocado.
- Kosher salt: Season to taste, you can always add a bit more once you taste the finished sauce.
- Garlic powder: A quick way to add savory depth to the sauce without needing fresh garlic on hand.
- Corn tortillas: Traditional for tacos, though small flour tortillas work great too if that’s what you prefer.
- To serve: Serve these brisket tacos with toppings like pickled red onions, pico de gallo, or cotija cheese!
Variations & Substitutions
- No leftover brisket? Shredded chicken, carnitas, or even leftover steak all work well in this recipe if that’s what you have instead.
- Swap the sour cream. Greek yogurt is a great substitute in the sauce if you want a little extra tang and protein.
- No tomatillos? A small green tomato or a splash of lime juice with extra cilantro can help mimic that tart, green flavor.
- Make it spicier. Add a jalapeño or serrano pepper to the sauce for extra heat, or top the tacos with sliced fresh chilies.
- Try a different cheese. Queso fresco or a mild feta can stand in for cotija if that’s what’s easier to find.
Tips for Success
- Warm your tortillas properly. Toasting them in a hot skillet until they get a few char marks adds so much flavor and keeps them from tearing when you fill them, so don’t skip this step.
- Keep tortillas warm while you work. Stacking them under a tea towel as they finish traps the steam and keeps every tortilla soft and pliable by the time you’re ready to assemble.
- Taste the sauce before serving. Every avocado and tomatillo has slightly different acidity, so give the sauce a taste and adjust the salt or lime juice as needed before drizzling it on.
- Reheat the brisket gently. A quick warm-up in a skillet with a splash of broth or water keeps the meat moist, since overheating leftover brisket can dry it out fast.
How to Serve Brisket Tacos
This brisket taco recipe is pretty complete on its own, but a few sides make the meal feel extra special. I love serving them with a scoop of cilantro lime rice and some black beans or this Mexican street corn salad on the side. And if you ever want to make your own pickled onions from scratch instead of store-bought, my cebollas encurtidas recipe is quick, easy, and adds that same tangy crunch to the tacos.
Storage Suggestions
Store the shredded brisket, sauce, and toppings separately in airtight containers in the refrigerator, the brisket and sauce will keep for up to 3 to 4 days.
The avocado tomatillo sauce may darken slightly on top after a day or two, just give it a stir before serving, or press plastic wrap directly onto the surface to help slow the browning.
Frequently Asked Questions
Can you use beef brisket for tacos?
Absolutely! Brisket is a fantastic choice for tacos. It’s a well-marbled cut that becomes tender and flavorful when slow cooked, and once it’s shredded or sliced, it soaks up sauces and toppings beautifully.
How to slow cook beef brisket for tacos?
My favorite way to cook brisket for tacos is by following my smoked brisket recipe. If you don’t have a smoker or prefer to cook it inside, you can follow a slow cooker recipe, like this Mexican beef brisket recipe.
Beef Brisket Tacos
Ingredients
For the creamy avocado tomatillo sauce:
- ½ cup cilantro
- 1 ripe avocado peeled and pitted
- 2 tomatillos husk removed and cut in fourths
- 1/3 cup sour cream
- Juice of 1 ½ limes
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
For the tacos:
- 12 corn tortillas or small flour tortillas or 24 if you want to double the tortillas
- ½ cup pickled red onions
- ½ cup pico de gallo
- Cotija cheese crumbles
Instructions
For the creamy avocado tomatillo sauce:
- In a food processor add all the sauce ingredients.
- Process until smooth. Taste and adjust seasoning as needed.
To assemble the tacos:
- Heat a skillet over medium heat and toast each tortilla for about 30 seconds on each side until starting to get black char marks. Remove to a plate and cover with a tea towel until all are cooked.
- Assemble the shredded brisket and your desired toppings on a tortilla with a drizzle of the avocado tomatillo sauce.
Notes
- You can alternately make the sauce in a blender.
- Store leftover sauce and toppings in separate containers in the fridge for up to 3-4 days.
Photos of the step by step preparation process for Beef Brisket Tacos with tomatillo avocado salsa:
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