By Traeger Kitchen
Celebrate Cinco de Mayo with these smokin’ tacos. Tender, Traeger brisket is wrapped in a tortilla then topped with queso fresco and smoked cilantro lime cream.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.As Needed | leftover beef brisket |
8 Ounce | sour cream |
1 Bunch | cilantro leaves, picked |
4 Whole | jalapeño, stemmed and seeded |
2 Clove | garlic |
3 Whole | lime, juiced |
1 Teaspoon | kosher salt |
30 Whole | corn or flour tortillas |
1 As Needed | pico de gallo |
1 As Needed | Queso fresco, crumbled |
1 As Needed | hot sauce |
1 As Needed | lime, cut into wedges |
1
Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.
2
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
3
For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.
180 ˚F / 82 ˚C
00:30
Super Smoke
4
Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.
5
Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.
350 ˚F / 177 ˚C
00:15
6
Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!
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