Protein Atlas
Slow-Cooker Habanero Brisket Tacos high-protein recipe

Meals · High Protein

Slow-Cooker Habanero Brisket Tacos

Fork-tender beef brisket slow-cooked in a smoky chipotle-honey sauce delivers 57 grams of protein and 565 calories per serving. Perfect for meal prep - make once, eat tacos all week.

Serves 4
53g protein 650 cal
Prep Time 20 min
Cook Time 8 hr
Total Time 8 hr 20 min

Nutrition per serving

Protein
53 g
Calories
650

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

4 servings
  • 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

  1. Season the beef: Pat beef dry and rub all over with cumin, smoked paprika, and salt. Cut into 3-4 large chunks.
  2. Build the braising liquid: In the slow cooker, combine diced tomatoes, chicken broth, chipotle peppers, vinegar, honey, and garlic. Stir to combine.
  3. Add the beef: Nestle beef chunks into the liquid. The meat should be about half-submerged.
  4. Slow cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until beef shreds easily with a fork.
  5. 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.
  6. Make the lime crema: Mix Greek yogurt with 1 tablespoon lime juice and a pinch of salt.
  7. Prep the slaw: Toss shredded romaine with remaining lime juice.
  8. 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

Low-and-slow cooking transforms tough brisket collagen into silky gelatin, creating fork-tender meat that shreds effortlessly. At 2 pounds of beef for 4 servings, each portion delivers 57 grams of protein. The braising liquid—chipotle peppers, tomatoes, vinegar, and honey—infuses the meat with smoky, tangy depth while the slow cooker does all the work. After 8 hours, the beef practically falls apart, and the cooking liquid reduces into a glossy sauce for spooning over the tacos.

The Meal Prep Champion

This recipe was built for batch cooking. Shredded brisket keeps refrigerated for 5 days or frozen for 3 months. Portion into 6-ounce containers for grab-and-go lunches. The meat reheats beautifully—add a splash of broth to keep it moist. Beyond tacos, use this brisket for burrito bowls, quesadillas, nachos, or over rice. One slow-cooker session feeds you all week.

Heat & Substitutions

This version uses chipotle peppers for smoky medium heat—the habanero in the title is more about the flavor profile than overwhelming spice. For genuine habanero heat, add 1 seeded, minced habanero to the braising liquid (warning: this is hot). For milder results, use only 1 tablespoon chipotle. Substitute beef chuck roast for brisket—it's often cheaper and shreds just as well.