This post may contain affiliate links, please see privacy policy for details.

This slow cooker brisket tacos are the simplest guilty pleasure meal. You’ll buy a small brisket, throw it in the crockpot with a packet of taco seasonings and other spices, let it simmer all day, once your meat is nice and tender, you’ll broil it stuffed in some corn tortillas with a mix of cheeses. So simple and so delicious. I served them with salsa and an avocado cilantro sauce. Allen seriously ate like 10 of these. They are that good.

Brisket tacos. I can pretty much eat brisket in any way shape or form. However, this recipe is so simple. Crockpot. You can’t beat it. Plus, seasoning it up takes no effort. It’s a win-win. We served it with some salsa and this avocado cilantro sauce. The sauce really lightens up the hefty brisket. So good. These would be perfect for a party or just a quick dinner.

I’ve gotten to where when I make a new recipe, I always ask Allen or my other testers to be honest. I’ll be like, “Ok, should I post this recipe? What should I change about it? Etc.” He said before he finished, “When you post this recipe, I’m going to share it.” Haha it made me giggle.

Equipment You’ll Need

You’ll need a large crockpot. Mine is seven quarts, I think. You’ll also need some baking sheets, and I used a metal spatula to scrap my tacos up once I broiled them.

Ingredients You’ll Need

Brisket:

I used about a 5 pound brisket. You’ll want a small one.

Taco Seasoning and Brown Sugar:

I only seasoned the brisket with a packet of taco seasoning and some brown sugar. That was it.

Beef Broth:

I think I used about a cup and a half of beef broth. This will help steam and cook and flavor the brisket.

Small Corn Tortillas:

I bought a large packet of 6-inch corn tortillas.

Shredded Monterey Jack Cheese:

I used three to four cups of shredded monterey jack cheese. You could use whatever kind you’d like but I liked the monterey jack.

Cooking Spray or Melted Butter for Greasing:

This will keep the tacos from sticking to the pan. I also greased the top of them once folded over and sprinkled a tiny bit of brown sugar over them. Perfect touch.

Avocado Cilantro Sauce:

This is a mix of avocado, fresh cilantro, mayo, sour cream, lime juice and seasonings. You WANT TO MAKE THIS SAUCE!

How to Make These Slow Cooker Brisket Tacos

Step one:

Add your brisket to a large crockpot with the fat side up. Empty the taco seasoning and brown sugar over the top of the brisket and pour in the beef broth. Cook on high for 6 hours.

Step two:

Once meat is finished, remove it with tongs or a large fork. Place it on a tray or large plate and shred with forks.

Step three:

Preheat your oven to 450 degrees. Lay out tortillas on a greased baking sheet. stuff with the brisket and monterey jack cheese. Fold over one side of the taco. You can secure it folded over with a toothpick.

Step four:

Grease the top of the taco with more cooking spray or melted butter. Sprinkle a tiny bit of brown sugar on the tortilla for added flavor. Broil for 5 to 10 minutes or until the tortilla is browned and crispy.

Step five:

For BEST results, serve with the avocado cilantro sauce. Add all ingredients for the sauce to a food processor or blender. Blend and pour into a small bowl. Serve and enjoy!

Slow Cooker Brisket Tacos

This slow cooker brisket tacos are the simplest guilty pleasure meal. You'll buy a small brisket, throw it in the crockpot with a packet of taco seasonings and other spices, let it simmer all day, once your meat is nice and tender you'll broil it stuffed in some corn tortillas with a mix of cheeses. So simple and so delicious. I served them with salsa and an avocado cilantro sauce. Allen seriously ate like 10 of these. They are that good.

Print Recipe Pin Recipe

Prep 5

Broil Time 5

Course Finger Foods, Main Course

Cuisine American, Mexican

Servings 10

Equipment

Large Crockpot
Baking Pans
Spatula

Food Processor optional
Small Bowl
Toothpicks

Ingredients

5 lb Brisket
1 packet Taco Seasoning
2 tbsp Brown Sugar

1 1/2 cups Beef Broth
20~ Small Corn Tortillas
3-4 cups Shredded Monterey Jack Cheese

Cooking Spray or Melted Butter for Greasing

Avocado Cilantro Sauce

1 Large Avocado
1 tbsp Mayonnaise

2 tbsp Sour Cream
1 tbsp Fresh Cilantro
Juice of a Whole Lime

1 tbsp Garlic Powder
1/2 tsp Salt
1 tsp Pepper

Instructions

Add your brisket to a large crockpot with the fat side up. Empty the taco seasoning and brown sugar over the top of the brisket and pour in the beef broth. Cook on high for 6 hours.
Once meat is finished, remove it with tongs or a large fork. Place it on a tray or large plate and shred with forks.
Preheat your oven to 450 degrees. Lay out tortillas on a greased baking sheet. stuff with the brisket and monterey jack cheese. Fold over one side of the taco. You can secure it folded over with a toothpick.

Grease the top of the taco with more cooking spray or melted butter. Sprinkle a tiny bit of brown sugar on the tortilla for added flavor. Broil for 5 to 10 minutes or until the tortilla is browned and crispy.
For BEST results, serve with the avocado cilantro sauce. Add all ingredients for the sauce to a food processor or blender. Blend and pour into a small bowl. Serve and enjoy!

Keywords brisket, taco

Before you go…

Before you go, please let me know if you made this brisket tacos recipe. What did you think? Did you make the avocado cilantro sauce? Please let me know your thoughts here or in the comments below. Happy cooking!