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Brisket Tacos with Smoked Cilantro Cream

15

45

Hickory

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.

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  • 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 crumbled queso fresco, for serving

  • 1 As Needed hot sauce

  • 1 As Needed lime, cut into wedges

  • 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.
    • As Needed leftover beef brisket

  • 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

    • 8 Ounce sour cream

  • 4

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

    • 4 Whole jalapeño, stemmed and seeded

    • 2 Clove garlic

    • 3 Whole lime, juiced

    • 1 Teaspoon kosher salt

  • 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

    • 30 Whole corn or flour tortillas

  • 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!
    • 1 As Needed pico de gallo

    • 1 As Needed crumbled queso fresco, for serving

    • 1 As Needed hot sauce

    • 1 As Needed lime, cut into wedges

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