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Flavorful Smoked Brisket Street Tacos Recipe with Easy Chipotle Avocado Crema

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Tender smoked brisket paired with a creamy, tangy chipotle avocado crema creates bold, smoky street tacos perfect for any taco night.

Ingredients

Scale
  • 3–4 pounds beef brisket flat cut
  • Kosher or sea salt
  • Freshly cracked black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • Hickory or oak wood chips
  • 1 large ripe avocado, peeled and pitted
  • 1–2 chipotle peppers in adobo sauce, minced
  • ½ cup Mexican crema (or sour cream)
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • Fresh cilantro (optional, small handful)
  • 12–16 small corn tortillas
  • ½ cup diced white onion
  • ½ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Trim excess fat from the brisket, leaving about ¼ inch for flavor.
  2. Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl.
  3. Rub the seasoning mixture evenly all over the brisket and let it rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C) and add hickory or oak wood chips. Place a water pan inside to maintain moisture.
  5. Place brisket fat side up on the smoker grate. Smoke for 6-8 hours until internal temperature reaches 195°F (90°C), adding wood chips and maintaining temperature as needed.
  6. When brisket reaches 165°F (74°C), wrap tightly in butcher paper or foil and continue smoking until 195°F (90°C).
  7. Remove brisket from smoker and let rest wrapped for at least 1 hour to redistribute juices.
  8. In a blender or mixing bowl, combine avocado, minced chipotle peppers, Mexican crema, lime juice, garlic, salt, and cilantro (if using). Blend until smooth and creamy.
  9. Slice rested brisket thinly against the grain using a sharp knife.
  10. Heat a cast iron skillet or comal over medium-high heat and toast each corn tortilla for about 30 seconds per side until warm and slightly charred.
  11. Assemble tacos by layering sliced brisket on tortillas, drizzling with chipotle avocado crema, and topping with diced onions and fresh cilantro. Serve immediately with lime wedges.

Notes

Maintain smoker temperature at 225°F for best results. Wrap brisket at 165°F to keep moist. Slice brisket thinly against the grain. Prepare crema and toppings ahead if short on time. Use Alamo corn tortillas for authentic flavor. For gluten-free, use corn tortillas and dairy-free crema substitutes.

Nutrition

Keywords: smoked brisket, street tacos, chipotle avocado crema, BBQ, taco night, smoked meat, easy tacos, Mexican cuisine

Find it online: https://freshforkful.com/flavorful-smoked-brisket-street-tacos-recipe-with-easy-chipotle-avocado-crema/