Beef Brisket Tacos

These Beef Brisket Tacos are loaded with tender, smoky brisket and topped with fresh pico de gallo, pickled onions, and creamy avocado tomatillo sauce. They're a quick and flavorful way to transform leftover brisket into an easy meal that's perfect for lunch, dinner, or Taco Tuesday.

Course Appetizer, Lunch, Main dish

Cuisine American, Fusion, Mexican, North American, Tex-Mex

Keyword Avocado tomatillo salsa, Brisket, Comfort food, Easy and quick, Leftovers, Pico de gallo, Tacos

Prep Time 15

Total Time 15

Servings tacos

Ingredients

2 cups shredded, chopped or sliced leftover beef brisket

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.