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

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

Place the seared brisket in 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.

Once the brisket is cooked, remove it from the slow cooker and let it rest for 10 minutes.

Shred the brisket using two forks.

Warm the corn tortillas and fill each with shredded brisket.

Top with cilantro, diced red onion, and a squeeze of lime. Serve with sour cream and salsa.