This Low Calorie 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.
Everything You’ll Need
- 3-4 limes
- 2 garlic cloves
- 3/4 cup fresh cilantro
- 1 jalapeño
- 1 tablespoon distilled white vinegar
- 1 teaspoon pepper
- 2 pounds leftover brisket
- 1 avocado
- ½ cup unsweetened yogurt (Greek yogurt or cashew)
- ½ teaspoon salt
- 16 corn tortillas
- ¼ cup white onions
- ¼ cup crumbled cotija cheese (optional)
Low Calorie Brisket Taco Recipe
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Healthy Brisket Tacos Meal Prep and Storage
Meal Prep – To a container (single serve or family sizes) combine the cooked brisket in the marinade. In a separate container make the avocado lime sauce and cover. Place in the fridge.
Frozen Leftovers – To freeze combine the cooked brisket and marinade to a large bag and freeze. Do not make sauce yet, wait until you’re ready to serve.
Refrigerated Leftovers – Will hold in the refrigerator for 4 days.
Reheating – Add the marinated brisket to a skillet, slow cooker or baking dish, and cook according to the directions below. Make the sauce and assemble the tacos.
Low Calorie Brisket Tacos Recipe
More Holiday Leftover Recipes:
Low Calorie Brisket Tacos
Ingredients
Leftover Brisket Marinade:
- Juice and zest of 1 lime
- 2 garlic cloves
- ¼ cup fresh cilantro
- 1 jalapeño seeds and ribs removed
- 1 tablespoon distilled white vinegar
- ½ teaspoon pepper
- 2 pounds leftover brisket cooked
Avocado Lime Crema Recipe:
- 1 avocado
- Juice of 1 lime
- ½ cup unsweetened yogurt Greek yogurt or cashew
- ½ teaspoon salt
- ¼ teaspoon pepper
Toppings for Brisket Tacos:
- 16 corn tortillas
- ½ cup chopped cilantro
- ¼ cup chopped white onions
- 2 limes cut into wedges
- ¼ cup crumbled cotija cheese optional
Instructions
Leftover Brisket Marinade Directions:
- In a blender, combine the lime juice and zest, garlic, cilantro, jalapeño, vinegar, and pepper and blend until smooth.
- 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)
- 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:
- Wrap the tortillas in a damp paper towel and steam in the microwave according to package.
- To each steamed tortilla add 2 oz of leftover brisket, top with cilantro, onions, Avocado Lime Crema, and if you desire, cheese.
- Serve hot with lime wedges, your favorite hot sauce or salsa.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Brisket Tacos
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Article History:
- Originally written and published December 7, 2022 by Audrey Johns
- Most recent update November 9, 2023 by Audrey Johns
