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Brisket Tacos with Smoked Cilantro Cream

Difficulty 3/5
Prep time 10 mins

Cook time 40 mins
Serves 8-12

Hardwood Hickory

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.


Brisket Tacos

Leftover Smoked Brisket

30 flour or corn street taco tortillas of choice

1 bunch cilantro, leaves separated

Pico de Gallo

Hot sauce of choice

lime wedges, for serving

1 package queso fresco cheese

Smoked Cilantro Cream

1 bunch cilantro, leaves removed from stem

4 jalapeños, deseeded and stems removed

2 cloves garlic

juice of 3 limes

1 tsp Kosher salt

8oz container sour cream


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.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat for 5 minutes.

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 degrees F.

Place cilantro, jalapeños, garlic, lime juice, salt and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.

Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.

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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