Paleo Balsamic Brisket Tacos

Paleo Brisket Tacos |
Well, last week we got to know each other pretty darn well, didn’t we? I talked about searching for the definition of my culture, and also divulged my insecurities in relationships with people. (Consequentially we also talked about plantain chips and paleo meatballs!)

So now that we’re super tight frenzz now, I know you will rejoice with me when I say, “Glory be, y’all, I have found the gluten-free grain-free taco holy grail!”

Paleo Balsamic Brisket Tacos |

Now, I don’t know if it’s a “holy grail,” perse… I mean… What does holy grail really even mean??

But I have found the way to make the bestest, most delicious paleo tacos that you ever wanted to taste.

Paleo Brisket Tacos |

And since we’re ramping up for the Superbowl (let’s be honest, I’m ramping up for Superbowl FOOD. I have no idea who’s playing in the game this year…), I figured that you’d be dying for some paleo tacos! Whether your party will be just you (raises hand), you and a few others, or a whole bunch of people, this yummy, fun, healthy finger food is what you want!

Paleo Balsamic Brisket Tacos |

First, we’re going to slow cook some brisket in some balsamic and fresh herbs and stuff. You know. DELISH.

Then we’re going to sandwich that tender brisket in between crunchy fresh romaine leaves with some red cabbage, fresh cilantro, and lime juice. If you are paleo + dairy like me, you can top your healthy tacos with some freshly shredded cheese and plain Greek yogurt. If you’re dairy-free, nix the cheese and use some unsweetened whipped coconut cream.

No matter how you do it, these paleo brisket tacos are a WIN.

Enjoy them anytime, Superbowl or not.

Paleo Balsamic Brisket Tacos |

Paleo Balsamic Brisket Tacos


    For the balsamic brisket:
  • 2 pounds grass-fed brisket
  • sea salt and ground black pepper {omit black pepper for AIP}
  • 2 tablespoons olive oil
  • 7-8 large cloves of garlic
  • 1/4 cup balsamic vinegar
  • 4 generous stalks of thyme
  • To assemble the tacos:
  • large outer leaves of a head of romaine lettuce, cut to about 9-10 inches long
  • thinly sliced red cabbage
  • grass-fed plain Greek yogurt, if you eat dairy. if not, unsweetened whipped coconut cream
  • shredded cheese if you eat dairy. if not, omit
  • chopped fresh cilantro
  • lime wedges


    To make the balsamic brisket:
  1. Dry the brisket off on all sides with a few paper towels and season it generously with sea salt and freshly ground black pepper.
  2. In a large cast-iron skillet, heat the olive oil over medium high heat. When the oil is hot, add the brisket to the pan and sear it for about 3 minutes on each side.
  3. Add the seared brisket, garlic cloves, balsamic vinegar, and thyme to a slow cooker and cook on low for 6 hours.
  4. When the brisket is done, slice it thinly and allow it to cool for a little bit before using it in the tacos.
  5. To assemble the tacos:
  6. Add a slice or two of brisket, some red cabbage, plain Greek yogurt (or unsweetened whipped coconut cream), shredded cheese (optional), chopped cilantro, and a squeeze of lime juice between the folds of a large leaf of romaine lettuce.
  7. Fold the lettuce over and enjoy!

Paleo Brisket Tacos |


  1. Lisa says

    Love this! No alliums for me, so I use garlic infused olive oil. I am so jealous of the folks who are able to eat them. Keep the recipes coming, I can sub. Pretty Please!

    • says

      Lisa, it’s absolutely my pleasure!!! I’m so glad you enjoyed this and that you were able to make it work for you! And please don’t ever hesitate to let me know if there’s something you’d like to see!