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
Scale
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
