Brisket Blaze Tacos

Print Recipe

Bold, smokey, and built for the plate—these tacos flip leftover brisket into something worth talking about. Layered with pickled red onions, a spicy chipotle crema, and fresh cilantro, this street taco setup is simple, satisfying, and loaded with flavor.

Ingredients

For the Tacos:

• 2–3 cups chopped smoked brisket
• 8 small flour or corn tortillas, warmed
• 1/2 cup pickled red onions
• Chopped fresh cilantro
• Lime wedges

Chipotle Crema

Creamy with a kick—this smokey, tangy crema brings balance to the heat and depth of the brisket. Perfect for drizzling, dipping, or dolloping.

• ½ cup sour cream or plain Greek yogurt
• 1–2 tablespoons adobo sauce (from canned chipotles in adobo)
• Juice of 1 lime
• 1 clove garlic, minced
• Pinch of kosher salt

Instructions:

1. In a small bowl, whisk together all ingredients until smooth and creamy.
2. Taste and adjust—add more adobo for heat, more lime for zing.
3. Chill until ready to serve. Keeps in the fridge for up to 3 days.

Quick Pickled Onions

Bright, tangy, and just the right amount of bite—these pickled onions cut through the richness and bring that street taco snap to every bite.

• 1 medium red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Instructions:

1. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring to dissolve.
2. Place sliced onions in a heatproof jar or bowl.
3. Pour the hot pickling liquid over the onions. Let sit at room temp for 30 minutes, or chill at least 1 hour for deeper flavor.
4. Store in the fridge—good for up to 1 week.

To Serve

• Warm the tortillas: Toast flour or corn tortillas on a hot skillet or directly over a flame using tongs. Keep warm in a clean kitchen towel.
• Reheat or slice the brisket: If using leftovers, warm brisket in a skillet with a splash of broth or W Sauce. Fresh off the smoker? Slice or chop brisket against the grain.
• Assemble your tacos: Add chopped brisket to warm tortillas. Drizzle with chipotle crema, top with pickled onions and fresh cilantro.
• Finish strong: Serve with lime wedges and dig in while everything’s hot and balanced.

Chef Paddy’s Tips

• Brisket too fatty? Quick-sear chopped pieces in a hot cast iron skillet for crispy edges.
• No brisket? Smoked chuck roast works like a charm and feeds a crowd.
• Don’t have pickled onions? Sub in red cabbage or quick-pickled jalapeños.
• This combo also slaps as a brisket burrito or BBQ rice bowl.