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

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 and pour in the beef broth.

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

Once cooked, shred the brisket with two forks and mix it with the juices in the slow cooker.

Warm the corn tortillas in a skillet or microwave.

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

Serve with lime wedges on the side.