If you’re craving something that’s both comforting and a little unexpected, then my Corned Beef Tacos with Creamy Cabbage Slaw Recipe is absolutely going to be your new go-to. I love how the tender, flavorful corned beef pairs with a tangy, creamy cabbage slaw — it’s that perfect balance of hearty and fresh. Plus, it’s super easy to whip up, and your kitchen will smell amazing while it cooks. Trust me, once you try these tacos, your family and friends will be asking for seconds (and thirds!). Let’s dive in, so you can impress at your next taco night or weeknight dinner.
Why You’ll Love This Recipe
- Rich, Tender Corned Beef: Slow-baking the beef ensures it melts in your mouth every single time.
- Bright, Creamy Cabbage Slaw: The slaw isn’t just crunchy; it’s infused with a tangy, spicy creaminess that elevates the whole taco.
- Simple, Crowd-Pleasing Flavors: You don’t need fancy ingredients to impress—it’s all about layering flavor in an easy way.
- Perfect for Any Occasion: Whether it’s Taco Tuesday or a casual get-together, this recipe fits right in.
Ingredients You’ll Need
The magic in this Corned Beef Tacos with Creamy Cabbage Slaw Recipe lies in combining simple, bold ingredients from pantry staples and fresh produce. Each one enhances the others—like how the spice rub on the beef works beautifully with the cool, creamy slaw.
- Corned Beef With Spice Pack: The star of the show; choose a good-quality cut for the best flavor.
- Mustard Powder: Adds a warm, subtle tang that deepens the beef’s flavor.
- Cayenne Pepper: Brings a gentle spicy kick without overpowering the dish.
- Granulated Garlic: Gives a nice savory punch that works perfectly with the beef.
- Cracked Black Pepper: A fresh crack or two provides essential seasoning and complexity.
- Flour Tortillas: Warmed tortillas are essential—they cradle the fillings without overpowering them.
- Sliced Jalapeno Peppers: For those who love a little heat and crunch.
- Homemade Thousand Island Dressing: Creamy, tangy, and sweet—trust me, it ties everything together beautifully.
- Shredded Purple Cabbage: Adds crunch and vibrant color, making these tacos look as good as they taste.
- Small White Onion: Dice it finely for just the right punch without being too sharp.
- Jalapeno Pepper (Diced): Folded into the slaw for a subtle heat that complements the tangy dressing.
- Mayonnaise: For creamy richness in the slaw.
- Apple Cider Vinegar: It adds acidity that cuts through the richness in a refreshing way.
- Spicy Brown Mustard: Intensifies the slaw’s flavor with its robust tang.
Variations
One of the things I love about this Corned Beef Tacos with Creamy Cabbage Slaw Recipe is how easy it is to customize. Whether you want it spicier, lighter, or dairy-free, there’s a tweak just for you.
- Mild Version: When my niece visited, I toned down the cayenne and jalapenos—still delicious but friendlier for sensitive palates.
- Dairy-Free Slaw: Swap out mayo for a dairy-free alternative like avocado mayo, and use a vinegar-based dressing instead of Thousand Island.
- Crunchy Twist: I sometimes add julienned carrots or crunchy radishes to the slaw for extra texture.
- Protein Swap: If corned beef isn’t your thing, shredded brisket or even pulled pork works wonderfully with this slaw.
How to Make Corned Beef Tacos with Creamy Cabbage Slaw Recipe
Step 1: Slow-Bake the Corned Beef to Tender Perfection
Start by placing the corned beef and its spice pack into a large pot or Dutch oven. Then sprinkle in the mustard powder, cayenne pepper, granulated garlic, and cracked black pepper. Add just enough water to cover about an inch of the bottom of the pot. Cover with a tight-fitting lid and pop it into a 350-degree oven for about 2 hours. You’re aiming for very tender beef that shreds easily. Towards the end, uncover the pot and crank the heat up to 400 degrees for 15 minutes to get a nice caramelized crust. This step was a game-changer for me — it adds so much flavor and texture contrast!
Step 2: Shred the Beef
Once the beef is cooked and cooled slightly, grab two forks and start shredding. It should pull apart effortlessly. Setting it aside at this point lets you focus on the slaw without everything getting rushed.
Step 3: Mix the Creamy Cabbage Slaw
In a medium bowl, toss together the shredded purple cabbage, diced white onion, and diced jalapeno. Then stir in the mayo, apple cider vinegar, and spicy brown mustard until the mixture is creamy and well-combined. I love this step because the slaw is bright, creamy, and has just the right amount of kick that keeps every bite exciting.
Step 4: Assemble Your Corned Beef Tacos with Creamy Cabbage Slaw Recipe
Warm up your flour tortillas (I usually heat them briefly on a skillet), then pile on shredded corned beef. Top generously with the creamy cabbage slaw and finish with a drizzle of homemade Thousand Island dressing. If you like heat, add sliced jalapenos for an extra punch. Trust me – the combination is absolutely irresistible!
Pro Tips for Making Corned Beef Tacos with Creamy Cabbage Slaw Recipe
- Use Quality Corned Beef: I’ve found that better quality corned beef dramatically improves the taste and tenderness, making your tacos shine.
- Don’t Skip the Resting Step: Cooling the beef slightly before shredding prevents tearing and helps keep it juicy.
- Balance the Slaw Flavors: Adjust the vinegar and mustard to suit your taste—it’s easier to add more acidity than to tone it down later.
- Warm Tortillas Well: Always heat tortillas just before serving to make them pliable and prevent cracking when folding.
How to Serve Corned Beef Tacos with Creamy Cabbage Slaw Recipe
Garnishes
I’m a big fan of keeping garnishes simple but flavorful. I always add thinly sliced jalapeno peppers for heat, a sprinkle of fresh cilantro for brightness, and an extra drizzle of Thousand Island dressing for that little something extra. Sometimes, a squeeze of fresh lime juice brightens everything up in just the right way.
Side Dishes
These tacos pair beautifully with Mexican street corn (elote), a light black bean salad, or simple tortilla chips with fresh guacamole. For a cozy dinner, I often serve with a warm bowl of refried beans and a crisp green salad to balance the richness.
Creative Ways to Present
For parties, I’ve arranged these tacos on a large platter lined with fresh lettuce leaves and scattered sliced radishes for color. You can also set up a taco bar with all the components—corned beef, slaw, jalapenos, dressings, and tortillas—so guests can build their own. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover shredded corned beef in an airtight container in the fridge for up to 3 days. The creamy slaw keeps well separately for about 2 days; it’s best to keep it chilled and drained if it looks watery before serving again.
Freezing
If you want to meal prep, freezing the shredded corned beef works well. Portion it into freezer-safe bags or containers, and freeze for up to 3 months. The slaw, however, doesn’t freeze nicely due to its creamy texture, so fresh is best for that component.
Reheating
Reheat the corned beef gently in a skillet over low heat or in the oven wrapped in foil to preserve moisture. Avoid microwaving directly if possible, as it can dry out the beef. Toss the slaw fresh onto your tacos after reheating for the best crisp and creamy contrast.
FAQs
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Can I use pre-cooked corned beef for this recipe?
Yes! Pre-cooked corned beef can save you time. Simply warm it gently and shred it before assembling the tacos. Just be sure to add a little seasoning or sauce to keep it flavorful and moist.
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What’s the best way to make the creamy cabbage slaw ahead of time?
Make the slaw a few hours before serving and keep it chilled in an airtight container. Give it a quick toss before serving—if it looks watery, drain off any excess liquid to keep it crisp.
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Can I substitute the Thousand Island dressing?
Absolutely! Ranch or a spicy chipotle mayo are great alternatives if you want to switch things up. You can also simply squeeze fresh lime juice on top for a lighter finish.
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How do I keep my tortillas from tearing when assembling the tacos?
Warming the tortillas properly makes all the difference. Heat them in a dry skillet or wrap in a damp towel and microwave briefly—this softens them and makes them pliable, reducing tearing.
Final Thoughts
I absolutely love how this Corned Beef Tacos with Creamy Cabbage Slaw Recipe brings together hearty, savory meat with a refreshing slaw that dances on your tongue. When I first tried this combo, it quickly became a family favorite—and I’m confident you’ll enjoy it just as much. It’s the kind of recipe that feels special but is simple enough for weeknight dinners or casual gatherings. So, go ahead and make these tacos your own—you’ll be so glad you did!
Print
Corned Beef Tacos with Creamy Cabbage Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Corned Beef Tacos feature tender, flavorful corned beef slow-baked with aromatic spices, topped with a creamy and spicy cabbage-jalapeno slaw, and drizzled with homemade Thousand Island dressing. Served on warm flour tortillas, they make a delightful and unique taco experience with a perfect balance of savory, spicy, and tangy flavors.
Ingredients
Corned Beef
- 2 pounds corned beef with spice pack included
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon cracked black pepper
Slaw
- 1 cup shredded purple cabbage
- 1 small white onion, diced
- 1 jalapeno pepper, diced
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon spicy brown mustard
To Serve
- Warmed flour tortillas
- Sliced jalapeno peppers
- Homemade Thousand Island Dressing
Instructions
- Prepare Corned Beef: Add the corned beef and the spice packet contents to a large pot or Dutch oven. Sprinkle in mustard powder, cayenne pepper, granulated garlic, and cracked black pepper to season evenly.
- Bake Corned Beef: Pour about an inch of water into the pot to keep the meat moist. Cover with a lid and bake at 350°F (175°C) for 2 hours, or until the corned beef becomes tender.
- Finish Corned Beef: Remove the cover and increase the oven temperature to 400°F (205°C). Continue baking uncovered for another 15 minutes to develop a flavorful crust on the meat.
- Shred Corned Beef: Take the pot out of the oven and allow the corned beef to cool slightly. Using two forks, shred the meat into tender pieces and set aside.
- Make Creamy Cabbage Slaw: In a bowl, combine the shredded purple cabbage, diced white onion, and diced jalapeno. Add mayonnaise, apple cider vinegar, and spicy brown mustard. Mix well until the slaw is creamy and coated evenly.
- Assemble Tacos: Warm the flour tortillas. Place a generous amount of shredded corned beef on each tortilla, top with the creamy cabbage slaw, sliced jalapenos if desired, and finish by drizzling with homemade Thousand Island dressing. Serve immediately and enjoy!
Notes
- Use fresh jalapenos to add a spicy kick to your slaw but adjust according to your heat preference.
- Make sure to warm the tortillas before serving to make the tacos more pliable and flavorful.
- This recipe can also be made with leftover corned beef if available.
- Homemade Thousand Island dressing can be substituted with store-bought versions for convenience.
- Leftover slaw keeps well in the refrigerator for up to 2 days, maintaining its creaminess and crunch.
Nutrition
- Serving Size: 1 taco
- Calories: 273
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
