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BBQ Brisket Tacos

Author: Terri


  • Beef Brisket recipe Click link below in Instructions
  • 12 - 15 corn tortillas
  • 2 cups vegetable oil divided (might need more)
  • 1 large onion sliced super thin (Costco® size onion)
  • 2 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1 Tbs garlic salt
  • 1 tsp pepper
  • 1 Tbs Slap Ya Mama® seasoning
  • Sweet Baby Ray's® barbecue sauce for topping
  • Cilantro for garnish


  • Once the crock pot BBQ beef brisket has been cooked, shred beef and set aside.
  • Slice onion extremely thin and place in a gallon size baggie.
  • Pour buttermilk over onions, zip baggie shut, and let sit for 30-40 minutes. Make sure onions are fully covered in the buttermilk.
  • While onions are soaking, heat 1 1/2 (might need more) cups of oil in a large, deep frying pan, or a large pan over medium/high heat.
  • In another large baggie, add flour, garlic salt, pepper, and slap ya mama seasoning, seal and shake to mix.
  • Remove onions from buttermilk and add to flour mixture.
  • Shake well to coat.
  • Gently place onions in hot oil and cook, stirring occasionally, until desired crispiness is obtained (these might need to be done in batches if you do not have a large enough, deep, frying pan).
  • Place on paper towel lined baking sheet once cooked.
  • While onion strings are deep frying, heat remaining oil in another frying pan.
  • Fry tortillas to desired crispiness.
  • Remove and place on paper towel lined plate until ready to assemble tacos.
  • Take a couple heaping spoonfuls of beef brisket and add to taco shells, top with onion strings, then squeeze a little barbecue sauce on top of onion strings and top with cilantro.
  • Enjoy!