Smoky Brisket Elote Tacos

A delightful fusion of BBQ brisket and Mexican street corn wrapped in a crispy taco shell, perfect for a satisfying meal.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Leftover BBQ brisket
2 cups Charred Mexican street corn Can use fresh corn, blanched.
1 whole Lime Juiced for dressing.
1 cup Cotija cheese Can substitute with feta or dairy-free cheese.
8 pieces Taco shells Corn or flour, as per preference.
1/2 cup Cilantro Chopped.

Spices

1 teaspoon Smoked paprika
1 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoon Pepper

Method

Preparation

Shred the leftover BBQ brisket.
Char the corn on a grill or skillet, then cut the kernels off the cob.
In a bowl, combine corn kernels with lime juice, crumbled cotija cheese, and chopped cilantro.

Assembly

Warm the taco shells and fill each with shredded brisket.
Top with the corn mixture and additional lime juice if desired.
Serve immediately and enjoy your Smoky Brisket Elote Tacos!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat brisket separately from taco shells to maintain crispness. Assemble tacos just before serving.