Leftover Brisket Taco Recipe

This Leftover Brisket Taco Recipe can actually be made with any leftover beef. So feel free to keep it handy after you cook up a steak, or make a slow cooked beef recipe.

I love to make this recipe with leftover brisket year around. It’s a wonderful way to create a new flavor profile with leftovers. From a fancy holiday main dish, to a fun weekend lunch or weeknight dinner that’s packed with yummy Mexican flavors.

I have even created a yummy Avocado Lime Cream dressing that is easily made Kosher. Making sure to keep this healthy recipe inclusive to all.

Leftover Brisket Taco Recipe

Brisket Taco Ingredients

As I noted above, this recipe can be made with any leftover cooked beef. But I originally made it for some leftover brisket.

I love how it completely changes the flavors of the meat, making it taste nothing like leftovers. Then I top with with homemade Avocado Lime Crema (can be made Kosher- see below) and it’s like a fresh meal without all the leftover flavors.

Ingredients for Leftover Brisket Recipe:

Leftover Brisket Marinade:

• Juice and zest of 1 lime
• 2 garlic cloves
• 1/4 cup fresh cilantro
• 1 jalapeño 
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon pepper
• 2 pounds leftover brisket (cooked)

Avocado Lime Crema Recipe:

• 1 avocado
• Juice of 1 lime
• 1/2 cup unsweetened yogurt (Greek yogurt or cashew)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Toppings for Brisket Tacos:

• 16 corn tortillas
• 1/2 cup chopped cilantro
• 1/4 cup chopped white onions
• 2 limes cut into wedges
• 1/4 cup crumbled cotija cheese (optional)

How to Make Leftover Brisket Tacos

I like to make the marinade and add the leftover brisket right away. Then I pop in the fridge for later in the week. You can also freeze the brisket in the marinade so you have it ready for cooking later.

You can make this leftover brisket recipe in the slow cooker, on the stove top, or even in the oven too! Making it easy and accessible to all cooks.

How to Make Leftover Brisket Tacos:

Leftover Brisket Marinade Directions:

1. In a blender, combine the lime juice and zest, garlic, cilantro, jalapeño, vinegar, and pepper and blend until smooth.
2. Transfer the marinade to a resealable gallon bag. (Special Tip– I like to hold 1 tablespoon of the marinade back and add it to the Avocado Lime Crema)
3. Add the leftover brisket or steak, seal the bag, and marinate in the fridge until ready to use (1 hour to 2 days).

Cooking the Leftover Brisket:

• SLOW COOKER: Add the leftover brisket and the marinade to a slow cooker. Cook on LOW for 2 hours or HIGH for 1 hour.
• OVEN: Add the brisket and marinade to a baking dish. Over with foil and bake at 350 degrees for 30-45 minutes until hot.
• STOVE TOP: Add the Brisket and the marinade to a large sauce pot. Heat over low heat for 25-30 minutes until hot.

How to Assemble Brisket Tacos:

1. Wrap the tortillas in a damp paper towel and steam in the microwave according to package.
2. To each steamed tortilla add 2 oz of leftover brisket, top with cilantro, onions, Avocado Lime Crema, and if you desire, cheese.
3. Serve hot with lime wedges, your favorite hot sauce or salsa.

Leftover Brisket Taco Recipe

This recipe for leftover brisket is one of my all-time favorite leftover recipes. Here are more leftover recipes I think you will love!

Nutrition and Calories in Brisket Tacos

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