Ingredients

2 cups cooked corned beef, shredded or chopped

8-10 small corn or flour tortillas

2 cups green cabbage, shredded

1 medium carrot, shredded

2 stalks green onion, thinly sliced

½ cup fresh cilantro, chopped (optional)

¼ cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon fresh lime juice

1 teaspoon honey

Salt and black pepper, to taste

Optional toppings: pickled jalapeños, sliced radishes, crumbled cotija cheese, hot sauce

Instructions

Step 1: Prep the slaw by combining shredded green cabbage, shredded carrot, thinly sliced green onion, and chopped cilantro in a large mixing bowl.

Step 2: In a small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey, salt, and black pepper until smooth. Pour this dressing over the cabbage mixture and toss well to coat. Cover and refrigerate; let it sit for at least 15 minutes to enhance flavor.

Step 3: Heat a skillet over medium heat and add the chopped or shredded corned beef. Warm through, stirring occasionally, until slightly crispy around the edges. Remove from heat.

Step 4: Warm the tortillas in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds. Keep them warm by wrapping in a clean kitchen towel.

Step 5: Assemble the tacos by placing a generous spoonful of warm corned beef onto each tortilla. Top with a heaping scoop of cabbage slaw, and add any optional toppings you like such as pickled jalapeños, sliced radishes, cotija cheese, or hot sauce.

Step 6: Serve immediately for the best experience, enjoying the contrast of warm corned beef and crisp, tangy slaw.

Tips & Variations

For extra smoky flavor, sprinkle a pinch of smoked paprika on the corned beef while warming.

Use flour tortillas for a softer bite or corn tortillas for a more traditional touch.

Add avocado slices or a drizzle of sour cream for creaminess.

If you prefer a spicier slaw, mix in a little minced jalapeño or a dash of hot sauce into the dressing.

Storage

Store leftover corned beef, slaw, and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the corned beef in a skillet over medium heat until warm. Keep the slaw chilled and fresh; avoid reheating it to maintain its crispness. Warm tortillas can be wrapped in a damp towel and microwaved briefly before serving again.

FAQs

Can I make the slaw ahead of time?

Yes, the cabbage slaw can be made several hours or even the day before. It actually tastes better after sitting in the fridge for at least 15 minutes as the flavors meld. Just give it a quick toss before serving.

What can I use if I don’t have corned beef?

You can substitute cooked roast beef, shredded brisket, or even pastrami for a different but delicious filling. Just warm the meat with some seasoning to keep the flavors rich.