Low Carb Brisket Tacos

Satisfy your taco cravings without the carb overload with these irresistible Low Carb Brisket Tacos! Featuring melt-in-your-mouth, oven-braised beef brisket seasoned with smoky chipotle chili powder, cumin, and paprika, this keto-friendly recipe is a delicious twist on a classic favorite. Served on crisp romaine lettuce leaves instead of tortillas, these tacos are topped with creamy avocado slices, juicy cherry tomatoes, fresh cilantro, and a dollop of tangy sour cream for a vibrant, guilt-free meal. Perfect for meal prep or a low-carb dinner, these tacos are packed with bold flavors and wholesome ingredients, making them a hit with keto enthusiasts and taco lovers alike.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

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.

Step 4

In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.

Step 5

Stir in the chipotle chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.

Step 6

Add the beef broth and lime juice to deglaze the pot, scraping up any browned bits from the bottom.

Step 7

Return the brisket to the pot, cover with a lid or foil tightly, and place in the preheated oven.

Step 8

Cook the brisket in the oven for about 5 hours, or until it is tender and easy to pull apart with a fork.

Step 9

Remove the brisket from the oven and let it rest for at least 20 minutes before slicing or shredding.

Step 10

Wash and pat dry the romaine lettuce leaves.

Step 11

Assemble the tacos by placing the shredded brisket on the center of each lettuce leaf.

Step 12

Top with sliced avocado, cherry tomatoes, and chopped cilantro.

Step 13

Finish with a dollop of sour cream on top and serve immediately.

Nutrition Facts

Serving size	(2565.7g)

Amount per serving	% Daily Value*
Calories	3888.0

Total Fat 220.2g	0%
Saturated Fat 83.8g	0%
Polyunsaturated Fat 9.4g
Cholesterol 1336.6mg	0%
Sodium 9533.0mg	0%
Total Carbohydrate 54.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 24.5g
Protein 418.0g	0%

Vitamin D 108.9IU	0%
Calcium 509.5mg	0%
Iron 45.0mg	0%
Potassium 5541.4mg	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: 51.2%

Protein: 43.2%

Carbs: 5.6%