Texas-Style Brisket Tacos with Smoky Chipotle Slaw

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked brisket infused with smoky spices served in warm tortillas topped with a crunchy chipotle mayonnaise slaw. This Tex-Mex-inspired beef recipe, ready in about 260 minutes, pairs beef brisket, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 240 min Serves 6 Tex-Mex cuisine 450 cal/serving

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Ingredients

2 lbs, trimmed beef brisket
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp garlic powder
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
12 small corn tortillas
2 cups shredded green cabbage
1/2 cup mayonnaise
1 tbsp minced chipotle in adobo sauce
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red onion

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Instructions

Step 1: Preheat oven to 275°F. Rub 2 lbs beef brisket evenly with 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp garlic powder, 2 tsp salt, and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the brisket for 4 minutes per side until deeply browned.
Step 3: Transfer skillet to oven and roast the brisket uncovered for 3.5 to 4 hours until fork-tender.
Step 4: While brisket cooks, combine 2 cups shredded green cabbage, 1/2 cup mayonnaise, 1 tbsp minced chipotle in adobo sauce, 1 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/4 cup finely chopped red onion in a bowl to make the slaw. Refrigerate.
Step 5: Once brisket is done, let rest for 15 minutes, then shred into bite-sized pieces.
Step 6: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
Step 7: Assemble tacos by placing shredded brisket on tortillas and topping with smoky chipotle slaw.