Crispy Slow Cooked Pulled Beef Taco

These Crispy Slow Cooked Pulled Beef Tacos are rich, tender, and melt-in-your-mouth delicious, with perfectly seasoned brisket slow-cooked until shreddable and packed into golden toasted tortillas with gooey melted mozzarella. Each bite is smoky, sweet, and savoury, with the irresistible contrast of juicy beef and crisp taco shells.

They’re perfect for feeding a crowd or making ahead and freezing. Whether you’re serving these tacos at a casual dinner or weekend get-together, they deliver maximum flavour with minimal effort thanks to the slow cooker. Dipping the tortillas in the brisket juices before toasting brings a layer of indulgence you’ll want to repeat again and again.

This dish is completely freezer- and dump-bag–friendly, and you can easily adapt it to serve fewer (or more) with the same fuss-free process.

Crispy Slow Cooked Pulled Beef Tacos

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Servings 8

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Ingredients

  

1x2x3x

• 1.8 kg beef brisket
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 2 tablespoons taco seasoning mix
• 1 brown onion large, diced
• 1 cup tomato sauce
• 1/3 cup apple cider vinegar
• 1/3 cup honey
• 1/3 cup brown sugar
• 2 tablespoons worcestershire sauce

Avocado Dipping Sauce

• 2 avocados sliced
• 1 jalapeno chilli finely chopped
• 1 Fresh coriander chopped juice of
• 1/2 lime
• 1 cup Greek yoghurt
• pinch of salt flakes

Instructions

 

• Season the beef brisket all over with salt, pepper, and taco seasoning.
  1.8 kg beef brisket, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 2 tablespoons taco seasoning mix
• Place the brisket into the slow cooker, then add the onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Gently mix everything around to combine.
  1.8 kg beef brisket, 1 brown onion, 1 cup tomato sauce, 1/3 cup apple cider vinegar, 1/3 cup honey, 1/3 cup brown sugar
• Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
• Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
• Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.
  1/2 lime
• Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.
  1.8 kg beef brisket, 2 avocados
• Repeat with remaining tortillas. Serve warm.
  1/2 lime

Keywords

Appetizer, Dinner, Lunch, Starters

Mexican

Protein: Beef

Beef

Dietary: Easy

Category: Family Meals, Slow Cooker

Difficulty: Easy