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Flavorful Smoked Brisket Tacos Recipe with Easy Tangy Pickled Onions

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Tender smoked brisket combined with quick tangy pickled onions creates a flavorful taco that’s easy to assemble and perfect for weeknight meals or casual gatherings.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed (smoked or slow-cooked)
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder (adjust to taste)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil or beef drippings
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • Pinch of red pepper flakes (optional)
  • 12 small corn or flour tortillas
  • Fresh cilantro leaves for garnish
  • Lime wedges for squeezing
  • Crumbled queso fresco or shredded cheese (optional)

Instructions

  1. If brisket isn’t cooked, rub with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Drizzle with olive oil and massage spices in.
  2. Smoke brisket at 225°F for 8-10 hours or slow cook on low for 8 hours until fork-tender. Wrap in foil for last few hours to keep moist.
  3. Let brisket rest for 15 minutes, then slice thinly or shred with forks. Save juices for moistening meat if needed.
  4. In a saucepan, combine apple cider vinegar, water, sugar, salt, and red pepper flakes. Heat until sugar dissolves.
  5. Pour hot pickling liquid over sliced onions in a heatproof bowl or jar. Let sit at least 15 minutes or refrigerate for a few hours for more tang.
  6. Heat a dry skillet over medium-high heat. Warm tortillas about 30 seconds per side until soft and slightly charred. Wrap in towel to keep warm.
  7. Assemble tacos by placing shredded brisket on tortillas, topping with pickled onions, cilantro, and a squeeze of lime. Add cheese if desired.
  8. Serve immediately while warm. Keep brisket covered and pickled onions refrigerated if not serving right away.

Notes

If brisket feels dry, add reserved cooking juices or beef broth to keep moist. Let pickled onions sit longer for deeper flavor. Warm tortillas carefully to avoid cracking or limpness. Adjust chili powder to taste to avoid overpowering brisket flavor. Pickled onions keep refrigerated up to one week and taste better after a day.

Nutrition

Keywords: smoked brisket tacos, pickled onions, easy tacos, smoked meat, quick pickled onions, weeknight dinner, BBQ leftovers, taco recipe

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