Slow Cooker Brisket Tacos Recipe
These Mexican brisket crock pot tacos are perfect for a quick dinner or your next party. These slow cooker brisket tacos are a quick and easy dinner recipe.
Servings: 6
Ingredients
- 2 lbs beef brisket
- 1 cup salsa
- 4 tablespoons Taco seasoning
- 2 fresh limes juiced
- fresh cilantro
- 18 corn tortillas
- 1 cup Cotija cheese
- 1 jalapeno (sliced)
Instructions
- Place the brisket, salsa, taco seasoning in the crock pot.
- Squeeze the limes over these ingredients.
- Cook on low for 10 hours or on high for 5 hours.
- Shred brisket and then stir with juices in crock pot.
- Warm the corn tortillas.
- Serve the brisket on the tortillas topped with the cheese, cilatnro and jalapeños. Enjoy!
Notes
*Refrigerate the leftover brisket in an airtight container for up to 5 days.
Nutrition
Calories: 494kcal | Carbohydrates: 42g | Protein: 40g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 116mg | Sodium: 859mg | Potassium: 800mg | Fiber: 7g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 4mg
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