Low Carb Brisket Tacos
Satisfy your taco cravings while staying low-carb with these mouthwatering Low Carb Brisket Tacos. Tender, slow-roasted beef brisket, seasoned with smoky chipotle chili powder, cumin, and paprika, is the star of this dish, delivering bold flavors that are perfect for a guilt-free taco night. Instead of traditional tortillas, this recipe swaps in crisp romaine lettuce leaves as a wholesome, gluten-free alternative, offering a refreshing crunch with every bite. Each taco is topped with creamy avocado slices, juicy cherry tomatoes, fresh cilantro, and a dollop of tangy sour cream, creating a vibrant mix of textures and flavors. Whether you're living a keto lifestyle or simply looking for a healthier twist on classic tacos, this recipe is your go-to for a satisfying dinner that’s high on taste and low on carbs. Perfect for meal prep, special gatherings, or family dinners, these tacos prove that healthy eating can be truly indulgent!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 teaspoon chipotle chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 12 large romaine lettuce leaves
- 1 sliced avocado
- 1 cup, quartered cherry tomatoes
- 0.5 cup, chopped cilantro
- 0.5 cup sour cream
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat the olive oil over medium-high heat.
Season the brisket with salt and black pepper. Place the brisket in the pot, fat side down, and sear for about 5 minutes on each side, or until brown. Remove the brisket and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Stir in the chipotle chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add the beef broth and lime juice to deglaze the pot, scraping up any browned bits from the bottom.
Return the brisket to the pot, cover with a lid or foil tightly, and place in the preheated oven.
Cook the brisket in the oven for about 5 hours, or until it is tender and easy to pull apart with a fork.
Remove the brisket from the oven and let it rest for at least 20 minutes before slicing or shredding.
Wash and pat dry the romaine lettuce leaves.
Assemble the tacos by placing the shredded brisket on the center of each lettuce leaf.
Top with sliced avocado, cherry tomatoes, and chopped cilantro.
Finish with a dollop of sour cream on top and serve immediately.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 9533 mg | 414% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.5 g | ||
| Protein | 418.0 g | 836% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 510 mg | 39% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 5541 mg | 118% | |
*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.
