Brisket Tacos

I think I could eat tacos just about every night of the week. And I have a bunch of taco recipes so, it would never get boring. These brisket tacos are my favorite. They are inspired by our favorite taco restaurant. Okay. They are pretty much an exact copy of my favorite tacos at my favorite taco restaurant! Now I guess I can eat them every night! And you can eat them. . .as much as you like.

Brisket Tacos

• 2.5 lb beef brisket (preferably grass fed)
• 1 tsp chili powder 
• 1 1/2 Tbsp granulated garlic 
• 1 1/2 Tbsp granulated onion
• 1 1/2 Tbsp onion flakes
• 1 Tbsp cumin
• 1 Tbsp smoked paprika 
• 1 3/4 tsp sea salt
• 1 tsp pink pepper 
• 1/2 tsp dried oregano 
• 1/4 tsp cayenne pepper
• 1 red onion, quartered
• 3 cloves of garlic, smashed
• Juice of 1 lime
• Siete almond flour or cassava flour tortillas
• Sliced limes for the tacos
• Guacamole (recipe below)
• Pico de gallo (recipe below)
  

Directions for the brisket:

1. Mix all of the spices together in a small bowl.
2. Place the brisket in a crockpot and squeeze the lime juice on it. Then coat the brisket with the spices.
3. Quarter the onion and smash the garlic cloves. Place them on top of the brisket.
4. Cover the crockpot and cook the brisket on low for 10 hours.
5. Once the brisket is cooked, place it on a chopping board. Chop it into 1/2-3/4 inch pieces.

Guacamole

• 2 avocados 
• 2 cloves of garlic
• 1/4-1/2 tsp sea salt
• juice of 1 lime

Directions for the guacamole:

1. Slice open the avocados, remove the pit, and place the avocado flesh in a medium bowl.
2. Smash the avocados with a large fork until the avocados are chunky.
3. Mince the garlic cloves and add to the avocados.
4. Add the lime juice and salt. Smash and mix everything together until the guacamole is the consistency you like.

Pico de Gallo

• 2 medium tomatoes
• 1 small red onion
• 2 cloves of garlic
• 1/2-1 jalapeño pepper (according to your preference)
• juice of 1 lime
• 1/4 tsp sea salt

Directions for the pico de gallo:

1. Chop the tomato and onion into 1/2 inch pieces. Add them to a medium bowl.
2. Mince the garlic and add it to the tomatoes and onions.
3. Split the jalapeño pepper lengthwise and remove the seeds. Finely chop the jalapeño pepper and add it to the rest of the vegetables.
4. Sprinkle the lime juice and sea salt over the pico de gallo and mix until well combined.

To assemble the tacos:

1. In a small skillet set on medium heat, heat up a tablespoon of avocado oil. 
2. Take 2 tortillas and place them in the hot oil, heating them until they began to brown and get crispy. (Don’t flip the tortillas or brown the other side. You only want one, crispy side of one tortilla. Otherwise, the tortillas will become hard and will no longer be pliable.)
3. Once the tortilla is heated up, top it with the brisket, guacamole, pico de gallo, and a squeeze of lime juice.
4. Enjoy!