Brisket Tacos

5 from 10 votes

My beef brisket tacos feature melt-in-your-mouth brisket sauce topped with spicy pico, crispy onions, and creamy Mexiranch dressing. They're so good they even helped me score a boyfriend!

Course Main Dish

Cuisine Tex Mex

Prep Time 10

Cook Time 10

Total Time 10 10

Servings Servings

Calories 564kcal

Author Krystle Smith

Ingredients

For the Brisket

3 Pound Beef Brisket
2 Tablespoons Salt
1 Tablespoon Black Pepper
1 Tablespoon Smoked Paprika
2 Teaspoons Cayenne Pepper
1 Bottle BBQ Sauce

For the Tacos

1 Cup Pico de Gallo
12 Tortillas
2 Cups Shredded Cheese

For the Sauce

½ Cup Ranch
½ Cup Sour Cream
¼ Cup Medium Salsa

For the Fried Onions

2 Sweet Onions
2 Cups Buttermilk
2 Cups Flour
1 Teaspoon Salt
½ Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper

Instructions

For the Brisket

Combine all spices and rub over top of brisket.
Smoke with cherry wood at 250 degrees per pound. You can also cook in the slow cooker for 10-12 hours on low.
Remove fat, shred, and mix with BBQ sauce.

For the Onions

Heat peanut oil to 350 degrees F.
Thinly slice onions.
Pour buttermilk into one dish and flour and seasonings into another.
Dip in flour, buttermilk,and then flour again.
Fry for 2-3 minutes or until golden.

For the sauce

Combine all ingredients.

For the Tacos

Place beef on a warm tortilla. Top with cheese, pico, onions and a drizzle of sauce.

Nutrition