San Antonio Style Beef Brisket Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender sliced brisket tacos topped with a zesty cilantro lime slaw, inspired by San Antonio’s Father’s Day flavors. This Mexican-inspired taco and burrito recipe, ready in about 200 minutes, pairs beef brisket, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef brisket
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup chopped cilantro leaves
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 small, finely diced jalapeño

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. Rub 2 lbs beef brisket all over with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Place in a roasting pan and cover tightly with foil. Roast for 3 hours until very tender.
2. Step 2: While brisket roasts, prepare the cilantro lime slaw by combining 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup chopped cilantro leaves, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tbsp honey, and 1 finely diced small jalapeño in a large bowl. Toss well and refrigerate until ready to serve.
3. Step 3: Remove brisket from oven and let rest for 15 minutes. Slice thinly against the grain.
4. Step 4: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by placing slices of brisket on each tortilla, topping generously with cilantro lime slaw. Serve immediately with extra lime wedges if desired.