Dairy-Free Brisket Tacos

Elevate your taco night with these irresistible Dairy-Free Brisket Tacos, a mouthwatering fusion of slow-cooked beef and fresh, vibrant toppings. Perfectly seasoned with a smoky blend of paprika, chili powder, and garlic, the tender brisket is oven-braised in a flavorful medley of beef broth and apple cider vinegar until it’s fall-apart delicious. Nestled in warm corn tortillas, these tacos are finished with a colorful array of diced red onion, creamy avocado slices, and chopped cilantro, with a zesty squeeze of lime to tie it all together. Gluten-free and dairy-free, this recipe is an ideal choice for those seeking allergen-friendly meal options without sacrificing bold, comforting flavors. Perfect for family dinners or weekend gatherings, these tacos are guaranteed to impress your guests and keep them coming back for more!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 pounds beef brisket
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 12 small corn tortillas
• 0.5 cup cilantro, chopped
• 2 whole lime, cut into wedges
• 0.5 cup diced red onion
• 2 medium avocado, sliced
• 1 optional, for garnish jalapeño, sliced

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, mix together the smoked paprika, chili powder, salt, black pepper, and garlic powder.

Step 3

Rub the spice mixture all over the brisket, ensuring it's evenly coated.

Step 4

In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat.

Step 5

Add the brisket and sear on all sides until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.

Step 6

In the same pot, add the chopped onion and sauté until they are soft and translucent, about 5 minutes.

Step 7

Pour in the beef broth and apple cider vinegar, stirring to combine and scraping up any browned bits from the bottom of the pot.

Step 8

Return the brisket to the pot, cover, and transfer to the preheated oven.

Step 9

Cook the brisket for approximately 3.5 to 4 hours, or until the meat is very tender and easily pulls apart with a fork.

Step 10

Once cooked, remove the brisket from the pot and let it rest on a cutting board for about 10 minutes.

Step 11

Shred the brisket using two forks, discarding any excess fat.

Step 12

Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.

Step 13

Assemble the tacos by adding the shredded brisket to each tortilla.

Step 14

Top with chopped cilantro, diced red onion, sliced avocado, and jalapeño if desired.

Step 15

Serve the tacos with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2650.3g)

Amount per serving	% Daily Value*
Calories	3876.7

Total Fat 195.0g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 852.8mg	0%
Sodium 10201.3mg	0%
Total Carbohydrate 236.4g	0%
Dietary Fiber 61.2g	0%
Total Sugars 18.4g
Protein 306.9g	0%

Vitamin D 72.6IU	0%
Calcium 524.6mg	0%
Iron 39.1mg	0%
Potassium 5798.9mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 31.3%

Carbs: 24.1%