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Smoky brisket elote tacos topped with fresh ingredients and spices

Smoky Brisket Elote Tacos

Delight in the fusion of BBQ brisket with sweet, charred corn wrapped in a warm taco shell, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 2 cups Leftover BBQ brisket, shredded
  • 2 cups Charred Mexican street corn (kernels cut off the cob) Corn should be charred for best flavor.
  • 1 large Lime, juiced Add more for serving if desired.
  • 1 cup Cotija cheese, crumbled Can substitute with feta or dairy-free cheese.
  • 8 pieces Taco shells Corn or flour taco shells can be used.
  • 1/2 cup Fresh cilantro, chopped
Spices
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.

Method
 

Preparation
  1. Shred the leftover BBQ brisket in a bowl.
  2. Char the street corn on a grill or skillet and cut the kernels off the cob.
  3. In another bowl, combine corn kernels with lime juice, crumbled cotija cheese, and chopped cilantro.
  4. Warm the taco shells and fill them with the shredded brisket.
  5. Top the tacos with the corn mixture and additional lime juice if desired.
Serving
  1. Serve immediately with lime wedges and salsa.

Notes

Assemble the tacos just before serving for optimal freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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