Whole30 Brisket Tacos

Discover the ultimate fusion of tender, slow-cooked perfection and wholesome eating with these Whole30 Brisket Tacos. Made with juicy, fall-apart beef brisket that's seared and slow-cooked to perfection in a rich broth of onion, apple cider vinegar, and aromatic spices, this recipe delivers bold flavor in every bite. Served in crisp romaine lettuce leaves instead of traditional tortillas, these tacos are not only gluten-free but also Whole30-compliant, making them a healthy yet satisfying dinner option. Topped with a vibrant, zesty avocado and tomato salsa brightened with fresh cilantro, jalapeño, and lime juice, these tacos are packed with nutrients and irresistible Tex-Mex flair. Perfect for meal prepping or impressing dinner guests, these brisket tacos are as nourishing as they are crowd-pleasing.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

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

Directions

Step 1

Start by preparing the brisket: trim excess fat and pat the meat dry with paper towels.

Step 2

In a small bowl, mix sea salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

Rub the spice mixture evenly over the entire surface of the brisket.

Step 4

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.

Step 5

Transfer the seared brisket to a slow cooker.

Step 6

Slice the large onion and add it to the skillet with the remaining oil, sautéing until translucent, about 5 minutes.

Step 7

Pour beef broth and apple cider vinegar into the skillet, scraping up any browned bits with a spatula, and bring it to a simmer.

Step 8

Pour the onion and broth mixture over the brisket in the slow cooker.

Step 9

Cover and cook on low for 6-8 hours, or until the brisket is tender and easily pulls apart with a fork.

Step 10

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes on a cutting board before shredding.

Step 11

Prepare the lettuce wraps by washing and drying romaine lettuce leaves.

Step 12

For the salsa, dice the tomatoes, chop the cilantro, seed and chop the jalapeño, and dice the avocados.

Step 13

Mix the tomatoes, cilantro, jalapeño, and avocado in a bowl, and add the juice of 1 lime. Stir gently to combine.

Step 14

To assemble the tacos, lay out lettuce leaves and fill each with shredded brisket.

Step 15

Top with the prepared fresh salsa and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2540.0g)

Amount per serving	% Daily Value*
Calories	3165.7

Total Fat 184.2g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 10.5g
Cholesterol 852.8mg	0%
Sodium 12275.3mg	0%
Total Carbohydrate 97.3g	0%
Dietary Fiber 35.5g	0%
Total Sugars 37.2g
Protein 288.6g	0%

Vitamin D 72.6IU	0%
Calcium 378.7mg	0%
Iron 33.9mg	0%
Potassium 5916.3mg	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: 51.8%

Protein: 36.1%

Carbs: 12.2%