Meals · High Protein
Slow-Cooker Habanero Brisket Tacos (53g Protein)
Fork-tender beef brisket slow-cooked in a smoky chipotle-honey sauce delivers 52 grams of protein and 650 calories per serving. Ideal for meal prep - make once, eat tacos all week.
Nutrition per serving
- Protein
- 53 g
- Calories
- 650
- Carbs
- 55 g
- Fat
- 24 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 2 lb beef brisket — trimmed of excess fat
- 8 small whole wheat tortillas — 6-inch
- 2 tbsp chipotle peppers in adobo — minced
- 1/2 cup canned diced tomatoes
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 4 cloves garlic — minced
- 4 cups romaine lettuce — shredded
- 2 tbsp fresh lime juice
- 1/3 cup plain Greek yogurt
- 1 cup low-sodium chicken broth
Steps
- Season the beef: Pat beef dry and rub all over with cumin, smoked paprika, and salt. Cut into 3-4 large chunks.
- Build the braising liquid: In the slow cooker, combine diced tomatoes, chicken broth, chipotle peppers, vinegar, honey, and garlic. Stir to combine.
- Add the beef: Nestle beef chunks into the liquid. The meat should be about half-submerged.
- Slow cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until beef shreds easily with a fork.
- Shred the meat: Transfer beef to a cutting board. Shred with two forks, discarding any large fat pieces. Return meat to the slow cooker and toss with the cooking liquid.
- Make the lime crema: Mix Greek yogurt with 1 tablespoon lime juice and a pinch of salt.
- Prep the slaw: Toss shredded romaine with remaining lime juice.
- Assemble tacos: Warm tortillas, then fill with pulled beef, lime-dressed lettuce, and a drizzle of crema. Serve with extra chipotle sauce on the side.
Why This Works
Beef brisket delivers 28g protein per 100g (USDA #168607) and turns completely during 8-hour slow cooking. The collagen in beef brisket converts to gelatin at 160-180°F, creating fork-tender meat that shreds effortlessly. Low-and-slow cooking (8 hours on low, 4 on high) breaks down tough connective tissue without drying out the meat. The braising liquid. Chipotle peppers in adobo, fire-roasted tomatoes, apple cider vinegar. Infuses the beef brisket with smoky heat.
Heat Management
Habanero peppers bring 100,000-350,000 Scoville units. Use sparingly. Remove seeds and membranes to reduce heat by 50%. The slow cooker mellows the capsaicin over 8 hours, but fresh habanero garnish restores the bite. Use 2-3 chipotle peppers in adobo from the can for the braising liquid. The adobo sauce adds smoky depth. The beef brisket absorbs heat gradually during the long cook.
Taco Assembly
Shred beef brisket against the grain for tender bites. Warm whole wheat tortillas 30 seconds per side on a dry skillet. Whole wheat tortillas add fiber and hold up better to the juicy filling than corn. Top with pickled red onion (soak 15 minutes in lime juice), fresh cilantro, and crema. Each 2-taco serving on whole wheat tortillas delivers 57g protein from the beef brisket alone.
Sources Research-Backed
Frequently Asked Questions
Can I meal prep Slow-Cooker Habanero Brisket Tacos ahead of time?
Yes. Shred the brisket and store with the cooking juices in an airtight container for up to 5 days in the refrigerator. The chipotle-honey sauce keeps the meat moist when reheated. Warm in a skillet with a splash of the juices before assembling tacos.
Can I freeze slow cooker brisket tacos?
Yes. Shred the cooked brisket, let it cool completely, then freeze with the cooking liquid in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with the juices to restore moisture and flavor.
Can I cook the brisket on high instead of low?
Yes, but low is better for tenderness. Cooking on high takes 4-5 hours instead of 8, but the collagen needs time to convert to gelatin. If your brisket won't shred after cooking, return it to the slow cooker for 1-2 more hours until fork-tender.
