Brisket Soft Tacos

October 3: National Soft Taco Day

Just one day before National Taco Day, National SOFT Taco Day is observed as a food holiday. Highlander prefers the latter but Islander likes her tacos crispy. Tacos are a versatile dish. The filling could be beef, pork, chicken or seafood and the shells could be soft (flour or corn tortilla) or crispy. Toppings could include cheese, lettuce, tomatoes, onions, cilantro, avocados, jalapenos, sour cream and salsa.

For this particular post, we used soft low-carb flour tortilla shells in which to wrap the meat filling and toppings. We used leftover shredded beef brisket made from our slow cooker (it yielded a lot of meat for just the two of us). And we filled it with toppings as colorful as the Mexican blanket in the final food photo above.

Switch up the tortillas for tacos today and go specifically for the soft shells on National Soft Taco Day.



  • SOFT tortillas (flour, corn or a combination of both)
  • Shredded beef brisket (or other meat or seafood of your choice)
  • Shredded cheese (we used a Mexican blend of cheeses)
  • Shredded lettuce
  • Diced tomatoes
  • Chopped onions
  • Chopped cilantro leaves
  • Salsa or taco sauce
  • Lime wedges or slices (optional)


Warm the soft tortillas in a skillet or microwave according to the package directions to make them warm and more pliable. Lay a soft tortilla on a plate. Place hot shredded beef brisket on top. Layer with cheese on the hot brisket (it will melt slightly to bind the meat together).

Sprinkle with shredded lettuce. Top with tomatoes, onions, cilantro leaves and salsa or taco sauce. Roll and secure with toothpicks. Serve with lime wedges or slice to squeeze the juice to flavor the filling in the soft tacos (optional).


  • National Soft Taco Day on October 2 falls near the middle of Hispanic Heritage Month.  This month is a great opportunity to try some of the Latin American recipes posted under the Theme Menus on our blog.
  • Cook crispy tacos tomorrow for National Taco Day on October 3.




October 4: National Taco Day

Living in South Texas, we are exposed to a wide variety of tasty tacos (corn or flour tortillas filled with seasoned meat or seafood and topped with colorful vegetables, cheese and sauces). Whether they are soft rolled breakfast burritos, open-faced puffy tacos or crispy tortilla salad bowls, among many other versions, we enjoy eating them from taquerías, Tex-Mex restaurants and market street vendors.

At Islander’s brother’s community house, he and his fellow priests and brothers host a weekly prayer and dinner at the university throughout the fall and spring semesters. The cooks, Gregorio and Silvia P., often make tacos as they are a popular comfort food for the mostly Mexican student population and they are also simple to cook for a crowd. Whenever we can, we donate desserts for this “Taco Tuesday” ministry.

At home, we usually cook traditional tacos with spiced ground beef in a crispy shell. This recipe version is what we are featuring on our blog for National Taco Day.


(Inspired by Gregorio and Silvia P.)

For the toppings

  • 6-8 lettuce leaves
  • 1-2 medium tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 jar taco sauce or tomato salsa

For the spice seasoning

  • ½ – 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • dash cayenne pepper
  • salt to taste

For the other taco ingredients

  • 1 teaspoon oil
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • ½ – ¾ cup water
  • 10-12 taco shells


Slice the lettuce, chop the onions, dice the tomatoes and shred the cheese. Set aside.


In a small bowl, combine the spices.  Heat oil in a skillet and sauté the onions. Crumble and mix the ground beef in the skillet and cook until brown. Drain the grease. Add the spices. Stir in the water and simmer until it is evaporated and the beef is well blended with the sauce. Heat the taco shells in the oven according to the package directions on the box to add some crispness to them. Fill the shells with the meat mixture and top with lettuce, tomatoes, cheese and sauce.



  • The community cooks, Gregorio and Silvia P., who inspired this recipe, tell us that they mix in diced potatoes with ground beef or shredded chicken to feed the masses. Highlander likes hot sauce in his tacos for more heat. Others add sour cream or guacamole and sprinkle finely chopped cilantro on their tacos for a different flavor. Like sandwiches, the filling combinations for tacos are endless!