Start by trimming any excess fat from the brisket.

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

Place the seasoned brisket in the slow cooker and pour in the beef broth.

Cover and cook on low for about 4 hours, or until the brisket is fork-tender.

Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes. Shred the meat using two forks.

While the brisket rests, warm the corn tortillas in a dry skillet over medium heat.

Place a generous amount of shredded brisket on each tortilla. Top with diced onions, chopped cilantro, and a spoonful of salsa.

Serve the tacos with lime wedges on the side for squeezing over.