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 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.