Grant loves, loves, LOVES these brisket tacos. They’re sweet, tangy and super addicting. Plus, all the ingredients are compliant to the autoimmune protocol (AIP) diet. The best part is that the pressure cooker does most of the heavy lifting so you can have mouth-watering, fork-tender brisket in just 90 minutes as opposed to 4-6 hours.

Be sure to bookmark this recipe. It’s going to be a family favorite!

AIP Brisket Tacos

Prep time: 15 minutes
Cook time: 90 minutes in Instant Pot, 10 minutes in oven
Servings: 8 tacos

Brisket Ingredients

• 1 pound of grass-fed, flat-cut brisket

• 1 cup of organic bone broth

• 3 tablespoons of apple cider vinegar

• 3 tablespoons of coconut aminos

• 1/2 cup of coconut sugar

• 4 tablespoons of garlic powder

• 2 tablespoons of onion powder

• 2 tablespoons of sea salt

• 1/3 cup of honey

Other Taco Ingredients

• 8 Siete cassava flour tortillas

• 2 carrots, chopped

• 1 handful of leafy greens ( we use spinach), chopped

• 2 avocados

• 1/3 cup of apple sauce

Instructions

1. Place your fresh cut of brisket in the Instant Pot.

2. In a separate bowl mix apple cider vinegar, coconut aminos and bone broth. Pour marinade over the brisket.

3. In a clean bowl mix the coconut sugar, garlic powder, onion powder and sea salt into a dry rub.

4. Generously apply your dry rub to the brisket.

5. Pressure cook on high for 75 minutes and let steam slow release for 15 minutes before doing a quick release.

6. While your Instant Pot is slowly releasing steam, make your creamy avocado sauce by mixing your avocados and apple sauce in a food processor.

7. Once your brisket is cooked, it’s time to shred it. Using tongs, move your brisket to a Kitchen Aid standing mixer bowl. Shred the brisket using the whisk attachment. If you don’t have a standing mixer or a hand mixer, you can shred the meat with a couple of forks.

8. Transfer the shredded brisket into a glass dish, drizzle the honey over it and mix well.

9. Broil the brisket on high for 10 minutes. This will brown the brisket really nicely and caramelize the sugars in the honey.

10. While the brisket is in the oven, heat your cassava flour tortillas on the stovetop.

11. Assemble the brisket tacos and top with your creamy avocado sauce and chopped carrots and greens.

This daily blog post series is our way of sharing our experience with you, our readers. We’ll talk about our daily routines, adjustments to working from home, recipes based on limited ingredients and any other topic that comes to mind. It’s our way of connecting with the “outside” world, while also giving us the opportunity to look within and reflect on what we’re experiencing and how we’re feeling. Thanks for your interest in sharing this journey with us. Stay tuned and be well.