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BBQ Brisket Tacos with Chipotle Slaw

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Brisket:
  • 2-3 lbs beef brisket
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup beef broth
  • ½ cup BBQ sauce (your favorite brand)
  • For the Chipotle Slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 2-3 green onions, thinly sliced
  • ½ cup mayonnaise
  • 1-2 tbsp lime juice
  • 1-2 tsp chipotle in adobo sauce (adjust to taste)
  • 1 tsp honey
  • Salt and pepper to taste
  • For Tacos:
  • 8 small flour or corn tortillas
  • Fresh cilantro, chopped (optional)
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Brisket: Preheat oven to 300°F (150°C). Mix paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the spice mixture evenly over the brisket. Heat olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Sear brisket on both sides until browned (3-4 minutes per side). Add beef broth and BBQ sauce to the pan. Cover tightly with a lid or foil. Place in preheated oven and cook for 6-8 hours until brisket is tender and easily shredded.
  • Step 2: Make the Chipotle Slaw: In a large bowl, combine shredded green cabbage, red cabbage, carrot, and green onions. In a separate small bowl, whisk together mayonnaise, lime juice, chipotle in adobo sauce, honey, salt, and pepper. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
  • Step 3: Assemble Tacos: Warm tortillas in a skillet or microwave. Shred the brisket using two forks. Place a generous portion of shredded brisket on each tortilla. Top with chipotle slaw, fresh cilantro, and a squeeze of lime juice.