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–+ servings

Sheet Pan Tacos

tinhateats
This flavorful twist on classic tacos combines tender, juicy brisket with onions, melted cheese, cilantro and traditional Mexican spices. Plus, baking it on a sheet pan makes for a fuss-free dinner that's easy to clean up.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Mexican
Servings 10 Tacos

Equipment

  • 1 Instant pot
  • 1 Sheet Pan

Ingredients
  

  • 2-3 lbs Brisket or Chuck roast cut into 2-3 inch cubes with excess fat trimmed.
  • 1 15oz Siete red enchilada sauce
  • 1 cup Filtered water

Spice Rub

  • 1 tsp Paprika
  • 1 tsp Coriander
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Salt
  • 2 tsp Pepper

Tacos

  • 1 Onion white diced
  • 1 cup Cilantro bunch chopped
  • 1-2 Avocado diced or smashed
  • 2 Fresh limes
  • 8 oz Mozzarella or pepperjack shredded
  • 2-3 cups Braising liquid Use for dipping tortillas in and as a dipping sauce.
  • 8-10 8oz Tortillas Siete chickpea or almond flour (or regular if not adhering to gluten-free/paleo)

Instructions
 

  • Season and Sear: Season the beef cubes with the spice rub on all sides. Using the instant pot sauté button heat 2 tbsp of ghee or avocado oil until simmering and then sear the meat on all sides until browned about 4-5 minutes.
  • Cook in instant pot: To the instant pot, add 1 15oz can of Siete red enchilada sauce and 1 cup filtered water. Set instant pot to Meat function and timer for 60 minutes make sure the valve is set to sealing and allow a 10 minute slow release at the end of cooking.
  • Prepare toppings: While the beef is cooking, combine in a bowl, chopped onion, chopped cilantro, avocado diced or smashed, pinch of salt and squeeze of lime juice.
  • Rest meat: Once the instant pot reaches L0:10 turn the valve to open and release any remaining pressure. Allow beef to rest in braising liquid for another 10 minutes before shredding. This allows the beef to rest and redistribute its juices. Once rested shred beef.
  • Assemble and bake: Preheat the oven to 400 degrees Fahrenheit. To assemble tacos, line a sheet pan with parchment paper. Dip each tortilla into the braising liquid then lay flat on sheet pan. Sprinkle shredded beef and cheese on one half of the tortilla. Fold tortilla over like a taco. Bake in 400 degree Fahrenheit oven for 10-15 minutes or until cheese is melted and tortillas are slightly crisp around the edges.
  • Add toppings: Fill tacos with avocado mixture or relish and serve with lime wedges and remaining braising liquid to dip taco in.
Keyword Beef, Sheetpan, Tacos
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