side view of brisket tacos with pickled onions, jalapenos, green onions and feta cheese on a parchment lined baking sheet


Home » Recipes » Meaty Mains » TACO BRISKET RECIPE

Think tender, succulent brisket piled high on warm flour tortillas, topped with a delicious array of vibrant toppings. These Brisket Tacos are always a hit and will leave everyone craving more!

We got into a little thing last year that, without sounding *too* dramatic, I plan to stick to for the rest of my life. Lol. You know when you just pick up a habit you know you won’t be trying to kick anytime soon? Or when you get into a routine of doing something you actually enjoy?! It makes the world of a difference, doesn’t it?!

So, what did I get into, you ask?! The boyfriend and I started grinding our own brisket to make ground beef! And that’s right, neither of us plan to look back any time soon. It’s just SO dang convenient, WAY cheaper in the long run, and is so much better than store bought because you know exactly what’s going into it. It generally means that I pretty much always have ground beef on hand because I get a lot of it and simply vaccum seal and freeze it.

And while all of these things are enough reason to love on making your own ground beef from brisket, there is one other reason that falls at the very top of that list. And that is getting a brisket flat or point on top of all that ground beef to cook up any way you want! (see these recipes: crockpot beef brisket and brisket in the instant pot)

3 brisket tacos with pickled onions, jalapenos and green onions on a parchment lined baking sheet next to a creamy white sauce, lime and bowl of shredded brisket

Brisket is such a great meat that honestly, just the sounds of it makes me drool. I’ve always ventured towards it when I’ve seen it on a menu and dream of how succulent, juicy, and tender it can be when cooked properly. I can probably blame that on the restaurant I used to work that made the best brisket tacos – seriously, I’ve craved them ever since.

There’s just something about tacos and brisket… it just belongs!!! So, pounds and pounds of ground beef later and therefore, a few brisket points and flats to work with, I just knew I had to have a brisket taco recipe on my blog. Well friends, the day has finally arrived!

This recipe works with both fresh brisket that you cook specifically for this recipe and any kind of cooked brisket you have leftover that you can chop or shred. So whether you’re planning a taco night with friends or simply looking to jazz up your leftovers, these loaded brisket tacos are ready and waiting to give taco Tuesdays a whole new meaning!


ingredients for taco brisket recipe - tortilla, arugula, brisket, horseradish sauce, jalapenos, pickled onions, lime, green onions, cilantro, feta cheese
Complete list of ingredients and amounts can be found in the recipe card below.

As you can probably already tell with just one look at these ingredients, these shredded brisket tacos are just bursting with flavour in every single bite! Let’s get into the details of each ingredient in this taco brisket recipe down below:

  • Brisket: Slow-cooked to perfection, the brisket is the star of the show in this recipe for brisket tacos! The meat is tender and melt-in-your-mouth with rich, smoky undertones. Its savoury flavour and juicy texture make it the perfect filling for these loaded tacos and provide a hearty base for the other ingredients. You can cook your brisket in the slow cooker if you have the time. But if not, try it in the pressure cooker or instant pot instead.

  • Arugula: Peppery and slightly bitter, arugula adds a fresh and vibrant crunch to the tacos. Its distinctive flavour profile enhances the overall taste experience and provides a refreshing contrast to the rich brisket. It’s one of my favourite greens and my go-to when making tacos. However, you can use a different leafy green instead, if you prefer. Shredded lettuce, kale, or spinach all make great options.

  • Pickled Red Onions: Add a tangy and slightly sweet flavour and a crisp texture to the brisket tacos. Their bright pink hue adds visual appeal while their acidity cuts through the richness of the brisket, balancing the flavours beautifully. Easily make your own pickled red onions by following my simple recipe found HERE.

  • Jalapeños: With a moderate level of heat, sliced jalapenos offer a spicy kick to the tacos. Their crisp texture and vibrant green colour add a pop of freshness and enhance the overall flavour profile. Jalapeños also provide a satisfying contrast to the creamy elements. If you prefer more heat, feel free to use a spicier pepper. For a little extra fun, try using my hot peppers in oil instead.

  • Cilantro: Fragrant and citrusy, cilantro contributes a burst of freshness and herbaceous aroma to the tacos. Also adds a vibrant pop of colour to the final dish. Fresh chopped cilantro works best in this recipe. However, you can use a different herb instead, if you prefer. Basil or parsley make great alternatives.

  • Horseradish Sauce: This rich and tangy sauce combines creamy mayonnaise with pungent horseradish, creating a flavour-packed condiment with a subtle spicy kick that is absolutely perfect for these brisket tacos. Its creamy texture and bold flavour profile complement the smoky brisket, adding a luscious and indulgent element to the tacos. Easily make your own creamy horseradish sauce by following my simple recipe found HERE.

  • Feta Cheese: Creamy and tangy, crumbled feta cheese adds a salty and slightly briny flavour to the tacos. If you don’t have any feta cheese on hand, you can use a different kind of cheese instead. White cheddar, gorgonzola, or monterey jack make great alternatives.

  • Green Onions: With a mild onion flavour and crisp texture, thinly sliced green onions add a subtle savoury note and vibrant colour to the tacos. You can use chives instead, if you prefer.

  • Lime: Optional – Served as wedges or drizzled over the tacos. Limes add a bright and citrusy acidity that balances the rich flavours of the brisket and creamy horseradish sauce. Fresh limes work best in this recipe.

  • Tortillas: Soft and pliable, tortillas provide the perfect vessel for holding the savoury brisket and vibrant toppings. Their mild flavour complements the bold ingredients without overpowering them. I used flour tortillas here but corn tortillas will work just as well. If you’re so inclined, you can even use lettuce wraps instead of tortillas.
bowl of shredded brisket, lime in the background


hand holding a loaded brisket taco over a parchment lined baking sheet with more

You can find full instructions for how to make these homemade brisket tacos in the recipe card down below. But here are a few quick tips to keep in mind:

  • Choose the right brisket. Select a well-marbled brisket with a good amount of fat. This fat will render down during cooking, keeping the meat moist and flavourful. Just don’t forget to trim it off before assembling your tacos and serving.

    EXTRA TIP: Cook the brisket to a tender, fall apart texture where you can easily shred it with your hands or two forks. Technically, you can cook the brisket however you want (including in the oven or smoking). However, either one of these methods will give you the results you’re looking for for this taco brisket recipe (and are my two favourite methods): slow cooker beef brisket or instant pot beef brisket.

  • Warm the tortillas before assembling the tacos to make them soft and pliable. You can heat them in a dry skillet, microwave, or oven for a few seconds on each side until they are warm and slightly toasted.

  • Get creative with toppings. Although I think I’ve pretty much perfected the brisket taco toppings in this recipe (if I do say so myself), feel free to experiment with different toppings to add flavour and texture to your tacos. You can use a different kind of cheese, different herbs, or different sauces to change the flavour profile up to your liking. I love adding sriracha mayo, chipotle mayo, homemade salsa, or creamy coleslaw from time to time just to give you an idea!

    EXTRA TIP: Make sure you’re using fresh ingredients! This will really make a difference in the flavour and texture of your tacos. EXTRA EXTRA TIP: Really load ’em up! That’s right! There’s no room for stinginess in this brisket taco recipe. You really want to taste all of those different flavours mingling in every single bite!

  • Serve with fresh lime. Squeeze fresh lime over the tacos just before serving. This adds a bright, citrusy acidity that cuts through the richness of the brisket and enhances the overall flavour profile.

  • Brisket tacos are best enjoyed fresh, so try to assemble and serve them immediately after cooking. This will ensure that the tortillas stay soft instead of becoming soggy. And also that the brisket remains juicy and flavourful instead of drying out.
loaded brisket taco on a plate with two limes, bowl of shredded brisket in the background



Both cuts can be delicious in brisket tacos, so it comes down to personal preference and what you have available. Some people even prefer a combination of both cuts for a balance of lean and fatty meat. Whichever cut you choose, be sure to cook it until it’s tender and flavourful before using it in your tacos. Here is a simple breakdown of each cut so you can better decide which one will work for you:

Flat Cut: The flat cut, also known as the “first cut” or “lean cut,” is a leaner portion of the brisket. It tends to be more uniform in thickness and is often preferred for its consistent texture and ease of slicing. The flat cut is great for slicing thinly against the grain, which results in tender and flavourful meat ideal for tacos.

Point Cut: The point cut, also known as the “second cut” or “fatty cut,” contains more fat marbling throughout the meat. This cut is typically juicier and more flavourful than the flat cut, but it can be a bit more uneven in thickness and may require more trimming. While the point cut is often used for smoking or braising, it can also be used for tacos, especially if you prefer a richer and more indulgent flavour profile.


Brisket is a cut of meat that is initially tough due to its high connective tissue content. However, when cooked properly using low and slow methods such as smoking, braising, or slow cooking, brisket becomes tender and flavorful as the collagen in the connective tissue breaks down into gelatin. This results in a juicy, succulent texture that is prized in dishes like brisket tacos. So, while brisket starts off tough, it can be transformed into a wonderfully tender meat through proper cooking techniques.

If you’re short on time and prefer a faster method with equally as flavourful results, try my instant pot brisket recipe… you won’t be disappointed!


Yes, brisket is excellent for shredding when it’s cooked to tender and juicy perfection. The connective tissues in brisket break down during the cooking process, resulting in meat that easily shreds apart with a fork, your hands or a pair of tongs. This shredded brisket is perfect for use in dishes like tacos, sandwiches, or salads, where its rich flavour and tender texture can be fully appreciated.


There are plenty of delicious sides that complement brisket tacos well. Here are some of my favourites: Mexican Cauliflower Rice or Cilantro Lime Cauliflower Rice, Refried Beans, Corn on the Cob or Cream Cheese Corn, Tangy Coleslaw or Creamy Coleslaw, Mango Habanero Salsa, Black Bean and Corn Salsa, Guacamole, Cucumber Salad with Dill, or Garden Tomato Salad.


To store brisket tacos, separate the brisket from the tortillas and toppings to prevent sogginess. Place the brisket in an airtight container and refrigerate it for up to 3-4 days. Store the tortillas and toppings in separate containers or resealable bags in the refrigerator. To reheat, warm the brisket in a skillet over medium heat or in the microwave until heated through. Heat the tortillas on a dry skillet or in the microwave for a few seconds, then assemble the tacos with the fresh toppings and enjoy.

side view of brisket tacos with pickled onions, jalapenos, green onions and feta cheese on a parchment lined baking sheet










side view of brisket tacos with pickled onions, jalapenos, green onions and feta cheese on a parchment lined baking sheet


Yield: ~8 Tacos
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Think tender, succulent brisket piled high on warm flour tortillas, topped with a delicious array of vibrant toppings. These Brisket Tacos are always a hit and will leave you craving more!


  • ~2 cups Brisket, cooked and shredded*
  • 8 Corn or Flour Tortillas

Suggested Toppings


  1. Warm the tortillas. You can do this by heating them in a dry skillet, microwave or oven for a few seconds on each side until they are warm and slightly toasted. If needed, warm the brisket in a large pan over medium heat. 3 flour tortillas on a parchment lined baking sheet
  2. Spread desired amount of creamy horseradish sauce evenly over each tortilla.
    3 tortillas on a parchment lined baking sheet, one with a white creamy sauce on top
  3. Top the tortillas with cooked shredded brisket and any desired toppings. Serve with fresh lime wedges for drizzling over the top.
    2 tortillas on a parchment lined baking sheet, one loaded with veggies and brisket


You can cook the brisket however you want (including in the oven or smoking). However, either one of these methods will give you the results you're looking for and are my two favourite methods: slow cooker beef brisket or instant pot beef brisket.

This brisket taco recipe is great with fresh or leftover brisket.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 316mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 14g

Nutrition is only an estimate and calculated using Nutritionix.

Did you make this recipe? I love seeing your creations!

Mention or tag @hiphipgourmet or use the hashtag #hiphipgourmet

The links in this post are affiliate links. Thanks for supporting HipHipGourmet!

Leave a Reply

Your email address will not be published. Required fields are marked *