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Celebrate St. Patrick's Day deliciously when you make corned beef tacos with creamy cabbage slaw! This fun fusion recipe features shredded corned beef served on warmed flour tortillas, topped with a creamy cabbage-jalapeno slaw and homemade thousand island dressing.
Oh yes, we're going there. CORNED BEEF TACOS! I'm part Irish, so I'm allowed to experiment with my traditional corned beef, but you know... aren't we ALL a touch of Irish this time of year? I'm giving you permission to skip your typical corned beef with potatoes this year and try something completely new and fun.
These fusion tacos are super delicious and they put a tasty new spin on tradition. What we have here is slow cooked corned beef served on warmed flour tortillas with a creamy slaw made from shredded cabbage, onions and jalapeno peppers, then drizzled with a homemade thousand island dressing.
Corned Beef and Cabbage Slaw Ingredients
- Corned Beef: with the spice pack included
- Mustard Powder: to taste
- Cayenne Pepper: to taste
- Granulated Garlic: to taste
- Cracked Black Pepper: to taste
- Flour Tortillas: warmed
- Jalapeños: diced
- Homemade Thousand Island Dressing: for drizzling
- Shredded Purple Cabbage: for slaw
- White Onion: diced for slaw
- Jalapeño: diced for slaw
- Mayonnaise: to bind slaw
- Apple Cider Vinegar: to taste
- Spicy Brown Mustard: to taste
How to Make Shredded Corned Beef
- Cook the corned beef:
- Cook the corned beef at 177°C for about 2 to 3 hours or until it's fork tender and shreds easily.
- Traditional preparation:
- Cook according to packaging instructions using a Dutch oven with an inch of water and seasoning packet plus extra seasonings for flavor.
Why, oh why, is it so difficult to find corned beef the rest of the year? The stuff is AWESOME! I would absolutely cook corned beef all year long if I could find it. Alas, we're stuck waiting around for St. Patrick's Day, so I will enjoy it while it is here. I actually bought 2 of them and am keeping one in the freezer for later.
Do it!
How to Make Creamy Cabbage Slaw
The slaw is easy to make and you can whip it together while your corned beef is baking.
Simply shred a cup of purple cabbage and combine it in a bowl with a small diced onion and a diced jalapeño pepper. Toss it together with mayonnaise, mustard and apple cider vinegar.
Easy and tasty! Of course you can save time and grab some from the store, so feel free to use your own preferred brand, but the homemade version is crazy good and better than anything from the store. Homemade is always best!
Recipe Notes & Tips
I hope you enjoy the meal. Let me know if you make this and how it turned out! Have a great St. Patty's Day! Celebrate the luck of the Irish!
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Frequently Asked Questions
- → Can I use store-bought corned beef?
Yes, you can use pre-cooked or deli-style corned beef to save time. Just shred or slice it and warm it before serving.
- → How spicy is the cabbage slaw?
The slaw has a mild kick from jalapeños, but you can omit them for a milder version without sacrificing flavor.
- → Can I make the slaw ahead of time?
Absolutely. The slaw can be made a few hours in advance and refrigerated until serving time to enhance the flavors.
- → What kind of tortillas work best?
Flour tortillas are ideal for this taco, as they hold the fillings well and complement the creamy textures.
- → Is homemade thousand island dressing necessary?
Homemade dressing elevates the flavor, but store-bought versions can be used if you're short on time.
- → Can I use leftover corned beef?
Yes! This is a great way to repurpose leftover corned beef into a completely new and exciting dish.