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Brisket Taco2
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5 from 1 vote

Brisket Tacos

Leftover Brisket makes amazing tacos. This simple recipe is from scratch.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: BBQ
Keyword: beef tacos, Brisket Leftovers, Brisket Tacos
Servings: 6 people
Calories: 378kcal
Author: Jannah Haas


  • Large Frying Pan
  • Spatula
  • Cutting Board
  • Sharp Knife
  • Cheese grater


  • 1.5-2 pounds Leftover Brisket cubed
  • 1/2 head Lettuce chopped
  • 2 Tomatoes cubed
  • 1/2 Sweet Onion chopped fine
  • 1 cup Cheddar cheese
  • 6 Tortillas Substitute with hard tacos if desired
  • 3/4 cup water
  • 2 TBSP Homemade Taco Seasoning mix

Homemade Taco Seasoning

  • 2 TBSP Chili powder
  • 1/2 Tsp Onion powder
  • 1/2 Tsp Garlic salt
  • 1/3 Tsp Red pepper flakes
  • 1/2 Tsp Oregano
  • 1 Tsp Paprika
  • 3 Tsp Cumin
  • 1 Tsp Black pepper
  • 1 1/2 Tsp Kosher salt


  • Get out your leftover brisket and start chopping it into ¼” to 3/8” cubes. Chop all of the vegetables to a taco friendly size and set aside. 
    Brisket taco ingredients
  • Mix your spices together to create your taco mix. Heat up the frying pan to medium heat and add your chopped brisket. Combine water and 2 TBSP taco mix together in a small cup. Stir well. Pour over chopped brisket and mix well.
    Simmer on low for at least 10 min. or until most of the moisture is evaporated and the brisket is well seasoned.
    Brisket meat in frying pan
  • Remove from heat and set aside. Custom build your tacos to your liking; add the brisket meat first, then tomatoes, onion, and lettuce. Top with cheese and your favorite bbq sauce. Add guacamole, salsa, or sour cream to your liking.
    Filled brisket taco
  • Wrap your taco tight and enjoy.
    Brisket taco wrapped


Calories: 378kcal | Carbohydrates: 23g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1245mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1623IU | Vitamin C: 9mg | Calcium: 216mg | Iron: 5mg