Whole30 Brisket Tacos
Meet your new favorite healthy dinner option: Whole30 Brisket Tacos! Perfectly tender, slow-cooked beef brisket is seasoned with a smoky blend of spices, seared to lock in flavor, and braised in a savory broth with a hint of apple cider vinegar. Served in crisp romaine lettuce leaves and topped with a vibrant, zesty avocado and tomato salsa, these tacos deliver bold, mouthwatering flavors while staying 100% Whole30 and gluten-free. Ideal for meal prep or a crowd-pleasing family dinner, this recipe strikes the perfect balance between nutritious and indulgent. Whether you're following Whole30 or just craving wholesome, flavor-packed tacos, these are sure to be a hit!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons coconut oil
- 1 large onion
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 10 romaine lettuce leaves
- 2 avocado
- 1 bunch fresh cilantro
- 1 jalapeño
- 2 lime
- 2 medium tomato
Instructions
Start by preparing the brisket: trim excess fat and pat the meat dry with paper towels.
In a small bowl, mix sea salt, black pepper, paprika, garlic powder, and onion powder.
Rub the spice mixture evenly over the entire surface of the brisket.
Heat coconut oil in a large skillet over medium-high heat. Sear the brisket on both sides until browned, about 3-4 minutes per side.
Transfer the seared brisket to a slow cooker.
Slice the large onion and add it to the skillet with the remaining oil, sautéing until translucent, about 5 minutes.
Pour beef broth and apple cider vinegar into the skillet, scraping up any browned bits with a spatula, and bring it to a simmer.
Pour the onion and broth mixture over the brisket in the slow cooker.
Cover and cook on low for 6-8 hours, or until the brisket is tender and easily pulls apart with a fork.
Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes on a cutting board before shredding.
Prepare the lettuce wraps by washing and drying romaine lettuce leaves.
For the salsa, dice the tomatoes, chop the cilantro, seed and chop the jalapeño, and dice the avocados.
Mix the tomatoes, cilantro, jalapeño, and avocado in a bowl, and add the juice of 1 lime. Stir gently to combine.
To assemble the tacos, lay out lettuce leaves and fill each with shredded brisket.
Top with the prepared fresh salsa and serve with lime wedges on the side.
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 12275 mg | 534% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 37.2 g | ||
| Protein | 288.6 g | 577% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 379 mg | 29% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5916 mg | 126% | |
*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.
