Tacos may not seem like a health food, but with a few modifications, we turned a traditional recipe into a nutrition powerhouse. These chipotle peach brisket tacos made with baked brie pack almost 30 grams of protein per serving, making them a delicious alternative to a post-workout protein shake.
This recipe has a little bit of everything. The peach preserves add sweetness to the savory taste of the brisket and the creamy taste of the brie.
If you’re somebody who only wants to put the highest quality ingredients into his or her body, you’ll be happy to hear that this recipe only uses ingredients that fit with a nutritious and balanced Thermo Diet. This recipe relies on natural spices like paprika, cumin, garlic powder and black pepper to give it some kick.
DELISH: Thermo-Style Baked Onion Rings
If you want a little more spice, increase the amount of cayenne or experiment by adding jalapeños. The burning sensation you get from peppers is caused by the chemical capsaicin. It has several benefits to justify your love for fiery foods such as slightly increasing your metabolism and reducing your cancer risk.
When buying brisket for this recipe, consider the source of your meat. For the most nutrients and highest quality, stick to meat from animals that are grass-fed. When you eat animals that were raised with artificial hormones and poor-quality feed, the unhealthy chemicals in their food end up in your body.
All the ingredients in this recipe follow the guidelines of the Thermo Diet. The Thermo Diet encourages you to eat foods that increase the process of thermogenesis in your body to optimize your hormone levels. If you want to enjoy more recipes like this one, get your Thermo Diet meal plan today.
Chipotle Peach Brisket Taco Bowls with Baked Brie
- 3 lb beef brisket
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1/2 tbsp cumin
- 1/2 tbsp kosher salt
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup tomato paste
- 1/4 cup yellow onion chopped
- 1/4 cup water
- 1/3 cup peach preserves
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp black pepper
- 2 chipotle peppers in adobo sauce soy-free sauce
- 2.5 cups white jasmine rice
- 5 oz brie cheese
- Combine paprika, brown sugar, cumin, salt, cayenne, garlic, and black pepper in small bowl. Stir together to combine.
- Take the brisket and place on a cutting board and cut in half (to make it all fit in the crockpot). Rub the spices generously onto the brisket coating the whole thing.
- Place both pieces of brisket in the crockpot that is filled with sauce, cover and cook on LOW for about 10 hours.
- When brisket is done remove from crockpot and place on a cutting board and let it rest for a few minutes. Make sure to remove any excess fat before slicing into the brisket.
- Add the jasmine rice to a pot with five cups of water. Bring to a boil and let simmer until the rice is soft and fluffy.
- Once brisket is done in and removed from the crockpot, take out any visible fat with a spoon. Optionally add sliced/pulled brisket back to the crockpot and toss in the sauce or just serve the sauce on the side.
- Serve the brisket, spices, peaches and brie cheese over the rice in a bowl.