Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs pounds, trimmed beef brisket, teaspoons kosher salt, teaspoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove brisket from grill and let rest for 15 minutes. Slice against the grain into thin strips.
  5. 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.

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Frequently asked questions

How long does Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds, trimmed beef brisket from drying out.

Can I substitute ingredients in Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texas-Style Grilled Brisket Tacos with Cilantro-Lime Slaw?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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