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Brisket Tacos with Smoked Cilantro Cream

Brisket Tacos with Smoked Cilantro Cream

By Nichole Dailey

Transform your leftover brisket into mouthwatering brisket tacos. Nestled in warm tortillas and topped with creamy queso fresco and a drizzle of smoked cilantro lime cream, each bite is a journey to BBQ heaven.

Prep Time

15 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
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 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.

  • 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


    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


  • 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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