Paleo Brisket Tacos
Transform your taco night with these mouthwatering Paleo Brisket Tacos! Featuring tender, slow-cooked beef brisket infused with bold flavors from smoked paprika, cumin, and cayenne, this recipe is a satisfying blend of spice and smoky goodness. The juicy shredded brisket is served on crisp lettuce leaves, offering a gluten-free alternative to traditional tortillas, and topped with vibrant pico de gallo and fresh cilantro for a burst of freshness. Perfectly paleo-friendly, these tacos are ideal for those seeking a healthy, hearty, and flavor-packed meal. With a simple prep and a slow cooking method that locks in incredible taste, these tacos are sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 cups beef broth
- 1 large yellow onion
- 4 garlic cloves
- 1 lime
- 12 lettuce leaves
- 1 cup pico de gallo
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together sea salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper.
Rub the spice mixture evenly over the brisket piece to ensure it's well-coated.
Heat 2 tablespoons of extra-virgin olive oil in a large, oven-safe pot over medium-high heat.
Add the brisket to the pot and sear for 3-4 minutes on each side, until it forms a brown crust.
Remove the brisket from the pot and set aside.
Slice the large yellow onion and mince the garlic cloves.
Add the onion and garlic to the same pot and sauté for about 5 minutes, until the onion is softened and translucent.
Pour 2 cups of beef broth into the pot, scraping the bottom to release any browned bits.
Return the brisket to the pot, covering it with the onion mixture and broth.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for about 4 hours or until the brisket is tender and easily shreds with a fork.
Remove the brisket from the oven and allow it to rest for about 15 minutes.
Shred the brisket using two forks and squeeze the juice of one lime over it.
To serve, place a generous amount of shredded brisket on each lettuce leaf.
Top each taco with pico de gallo and a sprinkle of fresh cilantro.
Serve immediately and enjoy your Paleo Brisket Tacos!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 8635 mg | 375% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.3 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 307 mg | 24% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3952 mg | 84% | |
*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.
