Slow-Cooked Brisket Tacos with Pickled Red Onions and Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender slow-cooked beef brisket shredded and served in warm corn tortillas with tangy pickled red onions and a refreshing cilantro lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs beef brisket, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 3 lbs beef brisket
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 12 corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 3 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1/2 tsp salt for slaw

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tbsp salt, and 1 tsp black pepper, then rub evenly over 3 lbs beef brisket.
2. Step 2: Place brisket in a slow cooker with 1 cup beef broth. Cook on low for 8 hours until meat is fork-tender and shreds easily.
3. Step 3: Meanwhile, combine 1/2 cup white vinegar, 1 tbsp sugar, 1/2 cup water, and thinly sliced 1 medium red onion in a bowl. Let sit for at least 30 minutes to pickle.
4. Step 4: In a separate bowl, toss 3 cups shredded green cabbage with 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, and 1/2 tsp salt until well combined.
5. Step 5: When brisket is done, shred meat with two forks and mix with cooking juices.
6. Step 6: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble tacos by layering shredded brisket, pickled red onions, and cilantro lime slaw inside each warm tortilla.