Description
These Slow Cooker BBQ Beef Brisket Tacos are a delicious Tex-Mex twist on traditional tacos. Tender, flavorful shredded beef brisket is slow-cooked to perfection and served in warm tortillas with your favorite toppings. Perfect for an easy weeknight dinner or entertaining a crowd!
Ingredients
Scale
Beef Brisket:
- 3 pounds beef brisket (trimmed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
BBQ Sauce Mixture:
- 1 cup BBQ sauce (plus more for serving)
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
Additional Ingredients:
- 12 small corn or flour tortillas
- Optional toppings: coleslaw, pickled red onions, sliced jalapeños, avocado, fresh cilantro, lime wedges
Instructions
- Prepare Spice Rub: Mix smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne. Rub over brisket.
- Sear Brisket: Sear brisket in olive oil until browned.
- Slow Cook: Transfer brisket to slow cooker, pour BBQ sauce mixture over it, and cook on low for 8-10 hours or high for 5-6 hours.
- Shred Meat: Remove brisket, shred, and return to slow cooker.
- Assemble Tacos: Warm tortillas, fill with brisket, top with desired toppings, and serve with lime wedges.
Notes
- For crispier edges, broil shredded brisket for 3-5 minutes before serving.
- Leftover brisket is great for sandwiches or nachos.
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 65 mg
