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Shredded Beef Tacos with Avocado and Lime

Shredded Beef Tacos with Avocado and Lime Author: Jennifer Locklin
Author: Jennifer Locklin


  • 2 lbs. flat-cut beef brisket trimmed
  • 1 Tablespoon olive oil
  • 12 oz Mexican beer used: Negra Model
  • 2 cloves garlic smashed
  • 1 large onion diced
  • 1 ⁄4 cup fresh lime juice
  • 1 ⁄4 cup finely chopped cilantro
  • 2 Tablespoons chopped canned chipotle chiles en adobo
  • 4 scallions chopped
  • 24 Warmed corn tortillas
  • 2 avocados pitted and sliced
  • 1 Tablespoon seasoning salt used: Original Jane’s Krazy Mixed Up Salt
  • Premade pico de gallo used: local produce department brand H-E-B


  • In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium high heat.
  • Remove brisket to a plate. Add onions to pan and sauté until lighly browned.
  • Add beer and deglaze pan. Meanwhile, rub brisket on both sides with garlic and salt, then chipotles.
  • Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid.
  • Place in a 350 degree oven for 3 hours.
  • Remove brisket from oven, then place on a cutting board to let cool. Shred meat with a fork and your fingers. Roughly chop meat and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if more, pour off some).
  • Mix in lime juice, cilantro and scallions. Stir to combine.
  • Serve in warm corn tortillas topped with pico de gallo and cubed avocado.