Preheat your oven to 300°F, or set up your slow cooker for low-and-slow method.

Generously season the brisket on all sides with salt, pepper, and smoked paprika.

Place the seasoned brisket into a Dutch oven with the fat side facing up and add ½ cup of water.

Allow the brisket to cook low and slow for approximately 3 hours in the oven or 6–8 hours in a slow cooker.

Once cooked, let the brisket rest for 15 minutes and then shred using two forks.

Warm the soft corn tortillas over a gas flame or in a dry skillet until pliable.

Assemble your tacos with shredded brisket, cilantro, and zesty salsa.