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Corned Beef Tacos with Salsa Coleslaw – CENTRAL

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What are some of the traditional foods you think of when it comes to St. Patrick’s Day? Some foods that might come to mind are shepherd’s pie, colcannon, corned beef, and cabbage. However, there are other newer options you might want to try.

Although at first glance these things don’t seem to go well together – corned beef and tacos – the results might surprise your taste buds. They are relatively easy to prepare and are a great alternative for those who are tired of the same old foods. Of course, you don’t have to wait for St. Patrick’s Day to enjoy these tacos. They are excellent any time of the year.

One of the first things to note is that you will always get corned beef and cabbage with these types of tacos. However, the taste and delivery method will be a bit different in this savory recipe from GoodCook.

What are the necessary ingredients?

You only need a handful of ingredients for this dish.

  • 2.5 lbs. corned beef
  • 1 small head of green cabbage, seeded and thinly sliced
  • 3 carrots, peeled and julienned
  • 1 cup mayonnaise
  • 3 tablespoons low-fat sour cream
  • 3 tablespoons cider vinegar
  • Salt and pepper to taste
  • Sliced ​​and pickled jalapenos (fresh produce too)
  • Warmed flour tortillas (between 12 and 16 of them

How to make corned beef tacos

You will want to reheat the corned beef first. You can wrap it in foil then put it on a baking sheet in the oven at 350F for about 20-25 minutes.

While the corned beef is warming up, you’ll start making the coleslaw that will go on top of the tacos. Combine sliced ​​carrots and cabbage in a large bowl. Add sour cream, mayonnaise, cider vinegar, salt and pepper to taste in another bowl. Whisk well to mix. Take half of the sauce you prepared and pour it over the cabbage and carrots to coat. Keep the rest of the sauce aside for now.

Once the corned beef has finished warming up, you can remove it and use forks to shred it carefully. Reheat the tortillas in the oven for a few minutes while shredding the corned beef.

Now you can make your corned beef tacos. Add the meat, some coleslaw, a little more sauce, and some of those jalapenos for a kick. It’s best to let people add them themselves, so those with sensitive taste buds can opt out.

Another way to enjoy corned beef

While it might not be everyone’s go-to option when they think of corned beef, it’s still worth a try, and it just might end up being a dish you really like. It doesn’t take more than half an hour or 45 minutes to do from start to finish, so you can easily give it a try. You and your family might like this dish more than you expected!

  • serves: 4
  • difficulty: Medium
  • preparation: 15 minutes
  • type: Main dishes
  • total time: 4 hours
  • 5 pounds of corned beef
  • 2 cups of chicken broth
  • 2 cups apple cider vinegar
  • 2 cups of salsa
  • 4 cups kale salad
  • ¼ cup avocado mayonnaise
  • 1 teaspoon of salt
  • 1 teaspoon of cumin
  • 1 teaspoon Mexican oregano
  • Tortillas
  1. Place the corned beef in a large baking dish.
  2. Cover the corned beef with the chicken broth, apple cider vinegar and salsa.
  3. Cover and bake in a preheated 275° oven until fork tender, about 3-4 hours.
  4. While the corned beef cooks, prepare the coleslaw by combining the kale slaw, avocado mayonnaise, salt, cumin, Mexican oregano, 1 teaspoon apple cider vinegar and ½ cup salsa in a bowl. Mix together.
  5. Warm up your favorite tortillas on a GoodCook Double Warming Plate. Take the corned beef out of the oven and let it cool slightly.
  6. Place 2-3 ounces of meat on each tortilla and top with sala coleslaw.
  7. Use GoodCook Bag Clips to hold both sides of tortillas together

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