I’m always looking for ways to use up leftover smoked brisket. While brisket is still really good the next day, especially if wrapped tightly in plastic to reduce oxidation, it never quite lives up to the day it was made. For that reason, I think it is usually best repurposed in other dishes, like these smoked brisket tacos.
There are endless variations you could dream up for these tacos, but I like keeping it simple and letting the brisket shine. The onions and radish offer textural contrast to the tender brisket and a garnish of cilantro, cotija cheese, and lime bring it all together — simple, but delicious.Print
These simple smoked brisket tacos are a great way to use up some of that tasty brisket you smoked last weekend. Feel free to experiment with whatever toppings sound good to you.
- 1 pound shredded smoked brisket, warmed
- 6 flour tortillas, fajita size
- 1/2 medium white onion, diced
- 2 ounces Cotija cheese, or other crumbly Mexican cheese, grated
- 1/4 cup roughly chopped cilantro
- 3 radishes, washed thoroughly and thinly sliced
- 1 lime, cut into 6 wedges
- Heat a frying pan over medium heat.
- Toast each side of the tortillas in the pan, 1-2 minutes per side, until lightly browned.
- Divide the shredded brisket evenly among the tortillas.
- Top with some of the onion, radish slices, cilantro, and Cotija cheese.
- Serve with lime wedges for squeezing.
- Cotija cheese is a hard Mexican cow’s milk cheese. It’s salty with a mild flavor.
Keywords: brisket, tacos