Gluten-Free Brisket Tacos
Elevate your taco night with these irresistibly tender and flavorful Gluten-Free Brisket Tacos, perfect for satisfying hearty cravings while accommodating dietary needs. Slow-cooked beef brisket is seasoned with a smoky blend of paprika, garlic powder, and onion powder, then braised to perfection in a savory beef broth with aromatic bay leaves. Served on warm gluten-free corn tortillas and topped with a medley of fresh cilantro, creamy avocado slices, zesty pico de gallo, and a squeeze of lime, these tacos deliver a sensational balance of rich, bold flavors and bright, refreshing accents. Ideal for gatherings or weeknight dinners, this dish is not only gluten-free but also packed with wholesome ingredients that bring authentic Tex-Mex flair to your table.
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 whole Medium onion, chopped
- 2 cups Beef broth
- 2 whole Bay leaves
- 12 pieces Corn tortillas (gluten-free)
- 0.5 cup Fresh cilantro, chopped
- 2 whole Lime, cut into wedges
- 2 whole Sliced jalapeños
- 1 cup Pico de gallo
- 1 whole Avocado, sliced
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, ground black pepper, paprika, garlic powder, and onion powder.
Rub the spice mixture evenly over both sides of the beef brisket.
In a large ovenproof pot, heat olive oil over medium-high heat. Add the brisket and sear for about 5 minutes on each side, or until a deep brown crust forms.
Remove the brisket and set aside. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Return the brisket to the pot and add the beef broth and bay leaves. Bring to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Cook for approximately 4 hours, or until the brisket is fork-tender.
Remove the brisket from the oven and let it rest for about 15 minutes. Then, shred the brisket using two forks.
Warm the gluten-free corn tortillas in a skillet or microwave until soft.
To assemble the tacos, place a portion of shredded brisket onto each tortilla. Top with chopped cilantro, a squeeze of lime, sliced jalapeños, pico de gallo, and avocado slices.
Serve immediately and enjoy your delicious gluten-free brisket tacos!
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 9038 mg | 393% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 14.6 g | ||
| Protein | 307.1 g | 614% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 799 mg | 61% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5391 mg | 115% | |
*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.
