In a small bowl, mix together smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the brisket.

Heat olive oil in a skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

Transfer the brisket to a slow cooker. Pour beef broth and lime juice over the brisket.

Cover and cook on low for 8 hours or high for 4 hours, until the brisket is tender and easily shredded.

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

Warm the corn tortillas in a skillet or microwave.

Fill each tortilla with shredded brisket, then top with cilantro, red onion, sour cream, and salsa.

Serve immediately and enjoy your brisket tacos!