Paleo Brisket Tacos

Savor the bold, smoky flavors of these Paleo Brisket Tacos, a delicious and wholesome twist on traditional tacos! Tender, juicy beef brisket is perfectly seasoned with a blend of smoked paprika, cumin, and cayenne, then slow-cooked to perfection in a savory beef broth. Served atop crisp lettuce leaves instead of tortillas, these tacos are gluten-free, grain-free, and totally Paleo-friendly. Topped with fresh pico de gallo, vibrant cilantro, and a zesty squeeze of lime, each bite is bursting with texture and flavor. Whether you’re meal prepping or planning a crowd-pleasing dinner, this recipe is a healthy and irresistible option for taco lovers everywhere.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, mix together sea salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper.

Step 3

Rub the spice mixture evenly over the brisket piece to ensure it's well-coated.

Step 4

Heat 2 tablespoons of extra-virgin olive oil in a large, oven-safe pot over medium-high heat.

Step 5

Add the brisket to the pot and sear for 3-4 minutes on each side, until it forms a brown crust.

Step 6

Remove the brisket from the pot and set aside.

Step 7

Slice the large yellow onion and mince the garlic cloves.

Step 8

Add the onion and garlic to the same pot and sauté for about 5 minutes, until the onion is softened and translucent.

Step 9

Pour 2 cups of beef broth into the pot, scraping the bottom to release any browned bits.

Step 10

Return the brisket to the pot, covering it with the onion mixture and broth.

Step 11

Cover the pot with a lid and transfer it to the preheated oven.

Step 12

Bake for about 4 hours or until the brisket is tender and easily shreds with a fork.

Step 13

Remove the brisket from the oven and allow it to rest for about 15 minutes.

Step 14

Shred the brisket using two forks and squeeze the juice of one lime over it.

Step 15

To serve, place a generous amount of shredded brisket on each lettuce leaf.

Step 16

Top each taco with pico de gallo and a sprinkle of fresh cilantro.

Step 17

Serve immediately and enjoy your Paleo Brisket Tacos!

Nutrition Facts

Serving size	(1967.8g)

Amount per serving	% Daily Value*
Calories	2564.9

Total Fat 139.2g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 4.5g
Cholesterol 852.8mg	0%
Sodium 8634.8mg	0%
Total Carbohydrate 45.6g	0%
Dietary Fiber 11.7g	0%
Total Sugars 14.3g
Protein 279.9g	0%

Vitamin D 72.6IU	0%
Calcium 307.1mg	0%
Iron 31.3mg	0%
Potassium 3951.7mg	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: 49.0%

Protein: 43.8%

Carbs: 7.1%