Season the brisket with salt, black pepper, smoked paprika, and cumin.

Heat olive oil in a skillet over medium-high heat and sear the brisket on all sides until browned.

Transfer the brisket to a slow cooker, add sliced onion, minced garlic, and beef broth.

Cover and cook on low for 6-8 hours or until the brisket is tender and easily shredded.

Once the brisket is cooked, shred it using two forks.

Warm the corn tortillas in a skillet or microwave.

Fill each tortilla with shredded brisket and top with cilantro, diced red onion, and a dollop of sour cream.

Serve with lime wedges and salsa on the side.