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Brisket Tacos with Smoked Cilantro Cream

Brisket Tacos with Smoked Cilantro Cream

By Traeger Kitchen

Celebrate Cinco de Mayo with these smokin’ tacos. Tender, Traeger brisket is wrapped in a tortilla then topped with queso fresco and smoked cilantro lime cream.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Hickory

Ingredients

Number of People Serving

8

Units of Measurment:
main
As Needed leftover beef brisket
8 Ounce sour cream
1 Bunch cilantro leaves, picked
4 Whole jalapeño, stemmed and seeded
2 Clove garlic
3 Whole lime, juiced
1 Teaspoon kosher salt
30 Whole corn or flour tortillas
1 As Needed pico de gallo
1 As Needed Queso fresco, crumbled
1 As Needed hot sauce
1 As Needed lime, cut into wedges

Step

  • 1

    Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.

  • 2

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  • 3

    For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.

    180 ˚F / 82 ˚C

    00:30

    Super Smoke

  • 4

    Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.

  • 5

    Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.

    350 ˚F / 177 ˚C

    00:15

  • 6

    Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!

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