Dairy-Free Brisket Tacos
Elevate your taco night with these irresistibly tender Dairy-Free Brisket Tacos, a hearty and flavorful dish perfect for any occasion. Featuring slow-cooked beef brisket infused with smoky paprika, chili powder, and a hint of apple cider vinegar, the meat melts in your mouth and bursts with rich, savory depth. Served atop warm corn tortillas and garnished with fresh cilantro, creamy avocado, crunchy red onion, and optional jalapeños, these tacos deliver a delightful combination of textures and vibrant flavors—all without a trace of dairy. Perfectly paired with lime wedges for a zesty finish, this dairy-free recipe is a crowd-pleaser that caters to dietary needs while packing bold, satisfying flavors. Ready in just over 4 hours, these tacos are well worth the wait and will make a lasting impression on your taste buds!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 12 small corn tortillas
- 0.5 cup cilantro, chopped
- 2 whole lime, cut into wedges
- 0.5 cup diced red onion
- 2 medium avocado, sliced
- 1 optional, for garnish jalapeño, sliced
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the smoked paprika, chili powder, salt, black pepper, and garlic powder.
Rub the spice mixture all over the brisket, ensuring it's evenly coated.
In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat.
Add the brisket and sear on all sides until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.
In the same pot, add the chopped onion and sauté until they are soft and translucent, about 5 minutes.
Pour in the beef broth and apple cider vinegar, stirring to combine and scraping up any browned bits from the bottom of the pot.
Return the brisket to the pot, cover, and transfer to the preheated oven.
Cook the brisket for approximately 3.5 to 4 hours, or until the meat is very tender and easily pulls apart with a fork.
Once cooked, remove the brisket from the pot and let it rest on a cutting board for about 10 minutes.
Shred the brisket using two forks, discarding any excess fat.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Assemble the tacos by adding the shredded brisket to each tortilla.
Top with chopped cilantro, diced red onion, sliced avocado, and jalapeño if desired.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 10201 mg | 444% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 18.4 g | ||
| Protein | 306.9 g | 614% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 525 mg | 40% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 5799 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
