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Savory Smoked Brisket Tacos Recipe with Easy Zesty Cilantro Lime Slaw

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These savory smoked brisket tacos feature tender, smoky beef paired with a bright, zesty cilantro lime slaw for a fresh contrast. Perfect for casual dinners or entertaining, this recipe balances rich flavors with crisp freshness.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (optional)
  • Wood chips for smoking (hickory or oak recommended)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup grated carrots
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp honey or agave
  • Salt and pepper, to taste
  • 12 small corn or flour tortillas
  • Optional toppings: sliced jalapeños, diced onions, avocado slices, crumbled queso fresco

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, cumin, and cayenne pepper to create a spice rub.
  2. Trim excess fat from the brisket, leaving about 1/4 inch for moisture. Pat dry with paper towels.
  3. Rub the spice mix evenly over the entire brisket, pressing it in gently. Let it rest at room temperature for 30 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add wood chips to generate smoke.
  5. Place the brisket fat side up on the grate away from direct heat. Close the lid and smoke for 6 to 8 hours, or until internal temperature reaches 195°F (90°C).
  6. While the brisket smokes, toss shredded green and red cabbage, grated carrots, and chopped cilantro in a large bowl.
  7. In a small bowl, whisk lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the slaw and mix well. Chill until ready to serve.
  8. Once done, wrap the brisket loosely in foil and let it rest for 30 minutes to redistribute juices.
  9. Slice the brisket against the grain into thin strips or shred with forks.
  10. Heat a griddle or skillet over medium heat. Warm tortillas for about 30 seconds per side until pliable and slightly charred.
  11. Assemble tacos by layering brisket onto each tortilla, topping with cilantro lime slaw, and finishing with optional toppings.

Notes

Keep a spray bottle of water handy when smoking to manage flare-ups. Taste the slaw dressing to balance acidity and sweetness. Rest the brisket before slicing to retain juices. Prepare slaw close to serving time to avoid sogginess. Low and slow smoking is key for tender brisket. If no smoker, use indirect heat on a charcoal grill or slow roast in oven at 225°F for 6-8 hours.

Nutrition

Keywords: smoked brisket tacos, cilantro lime slaw, brisket recipe, smoked beef tacos, easy taco recipe, BBQ brisket, zesty slaw, gluten-free tacos

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