Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Smoky grilled brisket is thinly sliced and served in soft corn tortillas topped with a bright cilantro-lime cabbage slaw for a Texas-inspired taco night. This Mexican-inspired beef recipe, ready in about 65 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 50 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

2 pounds, trimmed beef brisket
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
12 small corn tortillas
3 cups shredded green cabbage
1/2 cup chopped cilantro leaves
3 tablespoons lime juice
2 tablespoons mayonnaise
1 teaspoon honey
1 tablespoon olive oil

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Instructions

Step 1: Preheat grill to medium-high heat (about 375°F). Rub 2 pounds trimmed beef brisket all over with 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, and 1 teaspoon chili powder.
Step 2: Place brisket on the grill and cook for 45-50 minutes, turning every 10 minutes, until an instant-read thermometer reads 195°F for tender slicing.
Step 3: While brisket cooks, prepare the slaw by combining 3 cups shredded green cabbage, 1/2 cup chopped cilantro leaves, 3 tablespoons lime juice, 2 tablespoons mayonnaise, 1 teaspoon honey, and 1 tablespoon olive oil in a medium bowl. Toss until well coated and set aside.
Step 4: Remove brisket from grill and let rest for 15 minutes. Slice against the grain into thin strips.
Step 5: Warm 12 small corn tortillas on the grill for 1 minute per side. Assemble tacos by layering sliced brisket and a generous scoop of cilantro-lime slaw.