Slow Cooker Brisket Tacos with Fresh Pico de Gallo
Ingredients
Brisket
- 3 lbs beef brisket
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 packet taco seasoning (or 2 tablespoons homemade)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Pico de Gallo
- 4 Roma tomatoes, diced
- ½ medium red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- ½ teaspoon salt
Tacos
- 12 small flour or corn tortillas
- 1 cup shredded lettuce
- ½ cup shredded cheese (optional)
- Lime wedges
Instructions
Step 1: Season the Brisket
Rub brisket with:
- garlic powder
- onion powder
- paprika
- chili powder
- cumin
- salt
- pepper
Step 2: Sear the Brisket
Heat olive oil in a skillet.
Sear brisket:
3–4 minutes per side
Step 3: Slow Cook
Place brisket in slow cooker.
Add:
- beef broth
- taco seasoning
Cook:
Low: 8–10 hours
or
High: 5–6 hours
Until fork tender.
Step 4: Make Pico de Gallo
Mix together:
- tomatoes
- onion
- cilantro
- jalapeño
- lime juice
- salt
Refrigerate until ready to serve.
Step 5: Shred the Brisket
Remove brisket and shred with two forks.
Mix back into the cooking juices.
Step 6: Build the Tacos
Warm tortillas.
Fill with:
- shredded brisket
- pico de gallo
- lettuce
- cheese
Serve with fresh lime wedges.
Prep Time
20 Minutes
Cook Time
8 Hours
Total Time
8 Hours 20 Minutes
Servings
12 Tacos
brisket, fresh pico de gallo, and warm tortillas… Taco Tuesday just got an upgrade! 😍🌮🔥
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