Rosé
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Corned Beef Tacos Recipe
View more Beef Recipes
Prep Time
15 min
Total Time
45 min
Yield
Makes 8 tacos
Lots of people enjoy Corned Beef on St. Patrick’s Day but have lots of leftovers they don’t want to eat with Cabbage! Here’s a delicious and easy way to use up your leftover Corned Beef – make Corned Beef Tacos! This recipe uses already cooked Corned Beef, a homemade Jalapeno Cabbage Coleslaw, as well as Swiss Cheese and Thousand Island dressing. The result is a delicious take on a taco that may make it into your regular Taco Tuesday lineup! What are your favorite ways to enjoy leftover Corned Beef? Let us know in the comments below and search for more Corned Beef recipes on the site!
Ingredients
- 1.5 lb(s) Corned Beef (cooked)
- 8 Taco Shells
- 3 cup(s) Cabbage (shredded)
- 1 cup(s) Carrot (shredded)
- 1 Jalapeño Pepper (ribs and seeds removed)
- 2 Tbsp White Vinegar (diced)
- Lime
- 1 tsp Brown Sugar (juice form half lime)
- Thousand Island Dressing
- Swiss Cheese
Directions
Make the jalapeno cabbage Coleslaw by combining the cabbage, carrot, jalapeno, vinegar, lime juice and brown sugar. Mix together and let sit in the refrigerator for 30 minutes before serving.
Reheat the corned beef (microwaving works great) and then chop it into small pieces. Assemble your tacos by layer corned beef, jalapeno cabbage coleslaw, Swiss cheese and Thousand Island dressing on top of taco shells.
Serve with chips to scoop up the leftovers and an Irish beer. Enjoy!
