Soy-Free Brisket Tacos
Discover the mouthwatering simplicity of Soy-Free Brisket Tacos, a hearty and flavorful dish perfect for weeknight dinners or festive gatherings. This recipe features tender, slow-cooked beef brisket infused with a bold spice rub of smoked paprika, cumin, cinnamon, and garlic powder, creating a rich, smoky flavor without soy-based ingredients. The brisket is oven-braised in beef broth and lime juice until irresistibly fork-tender, then sliced thin and nestled into warm corn tortillas. Each taco is topped with vibrant garnishes like cilantro, diced onion, creamy avocado slices, and spicy jalapeños, making every bite a delicious burst of texture and flavor. Serve these gluten-free delights with lime wedges for an extra pop of citrus, and enjoy a taco experience that’s free of soy but full of savory satisfaction. Perfect for a crowd or family dinner, this recipe delivers maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 3 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Cinnamon
- 2 cups Beef broth
- 2 tablespoons Lime juice
- 12 pieces Corn tortillas
- 0.5 cup Chopped cilantro
- 0.5 cup Diced onion
- 0.25 cup Sliced jalapeños
- 2 whole Avocado slices
- 2 whole Lime wedges
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, and cinnamon.
Rub the brisket all over with olive oil and then with the spice mixture, ensuring it is well-coated.
In a large oven-proof pot or Dutch oven over medium-high heat, sear the brisket for about 3-4 minutes on each side until it is well-browned.
Carefully add the beef broth to the pot, ensuring the brisket is partially submerged. Add lime juice.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the brisket in the oven for about 4 hours or until it is fork-tender.
Once cooked, remove the brisket from the pot and let it rest for about 15 minutes before slicing against the grain into thin strips.
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by placing slices of brisket on each tortilla. Top with chopped cilantro, diced onion, sliced jalapeños, and avocado.
Serve with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
5481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.8 g | 346% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 14662 mg | 637% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 11.4 g | ||
| Protein | 453.9 g | 908% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 588 mg | 45% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 7104 mg | 151% | |
*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.
