Leftover Brisket Tacos

Print Recipe

4.67 from 6 votes

Cook Time10

Total Time10

Course: Main Dish, Meat, Sandwiches

Cuisine: Back to School, Fall, Game Day, Keto, Low Carb, Quick and Easy, Spring, Summer, Winter

Servings: people

Calories: 479kcal

Ingredients

1 pound beef brisket leftover from the oven braised brisket earlier in the week
1/2 cup tomatillo salsa
2 poblano peppers sliced thin
1 onion sliced thin
1 tablespoon oil
4 ounces feta or queso fresco
2 avocados peeled and sliced
shredded letttuce
sour cream
tortillas *see notes

Instructions

Place a saute pan over medium heat and add the oil, peppers, and onions. Saute these for about 5 minutes until softened. Place on a serving tray and wipe out the pan.
Take one pound of leftover brisket and roughly chop it, add it to the pan over medium heat and add the tomatillo salsa. Cook until warmed through about 5 minutes. While your meat is heating up prep the rest of your taco ingredients and add them to the serving platter. The lettuce, avocados, and cheese. Place the meat in a serving bowl and serve with the toppings, sour cream on the side and tortillas.

Notes

* For the tortilla I used these Ole Spinach wraps cut into fourth and ate four small tacos. You could use any low carb tortilla you prefer I just like to eat a few small tacos instead of one big one. If you are strict keto follower I recommend this recipe for tortillas. When I have time I use these and they always turn out great!

All nutrition is powered by fatsecret.com and is an estimate. For the most accurate information, you should calculate your exact ingredients as counts vary from brand to brand. This nutrition does NOT include the tortilla because you are free to use whatever kind you prefer!

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Nutrition