Brisket Tacos (Easy Sheet Pan Recipe)

Brisket tacos on a rustic sheet pan with all the toppings.

Brisket Tacos (Easy Sheet Pan Recipe)

Brisket Tacos (Easy Sheet Pan Recipe) is a crispy baked brisket tacos recipe that's weeknight-friendly and perfect for leftover brisket. Tortillas are layered with shredded chipotle brisket, charred lime corn, Monterey Jack cheese, and baked until the tortillas turn crisp while the cheese becomes perfectly melted.

Prep Time20

Cook Time16

Total Time35

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings: servings

Calories: 675kcal

Author: Jami Powell

Equipment

Large rimmed sheet pan (13×18)
Medium skillet
Pastry brush or oil sprayer

Ingredients

For the Tacos

7 to 8 large organic flour tortillas about 8 inches
2 ½ cups chipotle brisket shredded
1 cup corn kernels (fresh or frozen) thawed
1 jalapeño thinly sliced into rings
1 to 1 ½ cups shredded Monterey Jack cheese
¼ cup crumbled cotija cheese
2–3 tablespoons olive oil

For the Corn

1 teaspoon olive oil
½ teaspoon lime zest
1 teaspoon fresh lime juice
pinch salt

Fresh Ingredients

2 to 3 tablespoons finely diced red onion
¼ cup chopped cilantro

For Serving

extra cilantro
lime wedges
sliced avocado or guacamole

Instructions

Preheat oven to 425°F. Lightly brush a large rimmed sheet pan with olive oil.
Wrap the tortillas in a damp paper towel and microwave for 20–30 seconds until soft and flexible.
Heat a skillet over medium-high heat with 1 teaspoon olive oil. Add the corn and a pinch of salt and cook for 3–4 minutes, stirring occasionally, until lightly blistered. Remove from heat and stir in lime zest and lime juice.
Brush both sides of the tortillas lightly with olive oil and lay them flat on the sheet pan.
Sprinkle Monterey Jack cheese on one half of each tortilla. Add about ¼–⅓ cup shredded brisket over the cheese. Top with a spoonful of charred corn, a few jalapeño slices, a pinch of diced red onion, and a small amount of chopped cilantro. Add a little more Monterey Jack cheese and fold the tortillas closed.
Bake for 14–16 minutes, until the tortillas are lightly crisp and golden underneath and the cheese inside has melted.
Sprinkle cotija cheese and additional cilantro over the tacos. Serve directly on the sheet pan with lime wedges and sliced avocado or guacamole.

Video

Notes

COOKING NOTES

Warm the tortillas before assembling to keep them from cracking when folded. Don't skip the layer of cheese underneath the brisket because it helps protect the tortillas from moisture while adding extra flavor. Bake until the tortillas are golden around the edges and the cheese is bubbling.

TIPS FOR BEST RESULTS

Brush both sides of each tortilla lightly with olive oil for the crispiest texture.
Use warm shredded brisket so the filling heats evenly before the tortillas overbrown.
Add the cilantro, cotija, avocado, and lime after baking to keep everything fresh and vibrant.
Avoid overfilling the tacos so they stay closed and crisp beautifully in the oven.

HOW TO KNOW IT'S READY

The tortillas should be lightly golden and crisp around the edges, and the Monterey Jack cheese should be completely melted and bubbling inside. The brisket should be hot throughout, and the tacos should lift easily from the sheet pan without sticking.

Nutrition