Smoked Brisket Tacos with Triple Salsa
Tender smoked brisket layered in warm flour tortillas with homemade citrus-dressed coleslaw and three salsas. Avocado and lime complete this quick assembly dish that transforms prepared ingredients into restaurant-quality tacos with bright, balanced flavors.
Ingredients
- 1 lb smoked brisket, cooked, slicedpulled pork1:1similar texture and smoke pairing
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- 8 small flour tortillas, warmedcorn tortillas1:1gluten-freeveganFull guide →
- 1 cup salsa verde, preparedtomatillo salsa1:1similar base
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- 1 cup salsa rojo, prepared
- 1 cup pico de gallo, prepared
- 1 avocado, sliced thin
- 1 lime, cut in wedges
- 1 14-oz package coleslaw mix, with green cabbage and shredded carrots
- ½ cup cilantro, chopped
- ¼ cup orange juice
- 1 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Combine coleslaw mix and cilantro in a medium bowl.
- 2
Whisk orange juice, lime juice, olive oil, salt, and pepper in a small bowl.
- 3
Pour dressing over slaw mixture and toss.
- 4
Layer each tortilla with brisket, citrus slaw, and salsa.
- 5
Serve immediately with avocado slice and lime wedge.
Tips
Dress the slaw just before serving to prevent sogginess.
Warm tortillas in a dry skillet for better pliability and flavor.
Keep components separate until assembly for texture control.
Good to Know
Coleslaw dressing keeps refrigerated 3 days. Store brisket, salsas, and prepared components separately up to 4 days.
Prepare dressing and toss slaw up to 2 hours ahead. Slice avocado and brisket just before serving.
Serve immediately after assembly. Accompany with lime wedges, hot sauce, and Mexican crema if desired.
Common Mistakes
Dress the slaw too far ahead to avoid soggy tacos.
Use cold tortillas to avoid breakage when layering.
Skip warming tortillas to prevent cracking during assembly.
Substitutions
Vegan Options
General Alternatives
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