Corned Beef Tacos
Corned Beef Tacos are a fun twist on the classic taco, mixing tender, flavorful corned beef with fresh taco fixings like crunchy cabbage, tangy pickles, and a drizzle of creamy…
Tip: save now, cook later.Corned Beef Tacos are a fun twist on the classic taco, mixing tender, flavorful corned beef with fresh taco fixings like crunchy cabbage, tangy pickles, and a drizzle of creamy sauce. They bring together the rich, salty taste of corned beef with the bright, crisp textures that make tacos such a favorite meal.
I love making these when I want something a little different but still easy and satisfying. The corned beef is already cooked and full of flavor, so it’s super simple to warm it up and pile it into soft tortillas. I like to top mine with a little extra sauce to balance out the saltiness and add a bit of zing. It always feels like a little celebration at the dinner table!
If you’re serving a group, these tacos are a great way to please everyone because they’re easy to customize with your favorite toppings—cheese, salsa, or even a squeeze of lime all work great. Plus, they’re perfect for taco nights when you want something quick but tasty. They remind me of casual get-togethers where everyone can build their own and share some laughs while eating.
Key Ingredients & Substitutions
Corned Beef: Using leftover corned beef works great for these tacos. If you don’t have corned beef, shredded brisket or roast beef are good substitutes. Just warm gently to keep it tender.
Corn Tortillas: Corn tortillas give these tacos an authentic touch. If you prefer, soft flour tortillas can be used, but corn adds a nice flavor and texture.
Cabbage Slaw: Both green and red cabbage add crunch and color. If you only have one type, that’s perfectly fine. You can also add shredded carrots for extra crunch and sweetness.
Sour Cream or Mexican Crema: Mexican crema is thinner and slightly tangier, but sour cream works well too. For a dairy-free option, try a cashew cream or a dairy-free yogurt.
How Do You Warm Tortillas Without Making Them Stiff or Dry?
Warming tortillas properly makes a huge difference. Here’s how I do it:
- Heat a skillet over medium heat and add a bit of olive oil or butter. This helps keep tortillas soft and adds flavor.
- Warm each tortilla for about 30 seconds per side until flexible and slightly toasted.
- If tortillas become stiff afterward, wrap them in a clean kitchen towel to keep them warm and pliable until serving.
These steps help tortillas stay soft and bring out a little toasty flavor, perfect for folding around your corned beef filling.
Equipment You’ll Need
- Nonstick or cast-iron skillet – great for gently warming the corned beef and toasting tortillas without sticking.
- Mixing bowl – perfect for tossing the cabbage slaw ingredients evenly.
- Tongs or spatula – handy for flipping tortillas and handling warm tacos.
- Sharp knife – to finely chop chives and dice the tomato cleanly and quickly.
Flavor Variations & Add-Ins
- Swap corned beef for shredded rotisserie chicken for a lighter taco with similar texture.
- Add pickled jalapeños to the slaw for a spicy kick that complements the beef.
- Mix crumbled queso fresco or shredded cheddar into the slaw for a creamy, cheesy touch.
- Top tacos with fresh cilantro for an herbal brightness that contrasts the rich meat.
How to Make Corned Beef Tacos
Ingredients You’ll Need:
- 1 lb cooked corned beef, thinly sliced or shredded
- 6 small corn tortillas
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 medium tomato, diced
- 1/2 cup sour cream or Mexican crema
- 2 tbsp fresh chives, finely chopped
- 1 tbsp olive oil or butter (for warming tortillas)
- Salt and pepper to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes in total. It’s quick to warm the corned beef and tortillas, toss the cabbage slaw, and assemble your tacos. Perfect for a fast, tasty meal!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
If you’re using leftover corned beef, slice or shred it into thin pieces. Warm it gently in a skillet over low heat—this helps it become soft and brings out the flavor. Add a pinch of salt and pepper if you like.
2. Warm the Tortillas:
Heat a skillet on medium heat. Add a small amount of olive oil or butter, then warm each corn tortilla for about 30 seconds on each side. This makes them soft and slightly toasted, ready to hold all the tasty fillings.
3. Make the Cabbage Slaw:
In a bowl, mix together the shredded green cabbage, red cabbage, and diced tomato. Add a pinch of salt and toss everything well to combine. This fresh slaw adds a nice crunch to your tacos.
4. Assemble Your Tacos:
Place a warm tortilla on a plate. Add plenty of the warm corned beef on top. Then spoon some cabbage slaw over the meat.
5. Add Sour Cream and Garnish:
Put a dollop of sour cream or Mexican crema over the slaw. Sprinkle finely chopped chives on top for a pop of color and mild onion flavor. Serve your tacos right away, with lime wedges on the side if you like a zesty twist.
Can I Use Frozen Corned Beef for These Tacos?
Yes, you can! Just make sure to thaw the corned beef completely in the refrigerator overnight or under cold running water in a sealed bag. Warm it gently in the skillet once thawed to maintain tenderness.
What Can I Substitute for Corn Tortillas?
If corn tortillas aren’t available or preferred, soft flour tortillas work well too. Just warm them the same way to keep them soft and pliable for easy folding.
How Do I Store Leftover Tacos?
Wrap leftover tacos tightly in foil or plastic wrap and refrigerate for up to 2 days. For best texture, reheat the corned beef and tortillas separately before assembling fresh tacos.
Can I Make the Cabbage Slaw in Advance?
Absolutely! Prepare the slaw up to a day ahead and keep it refrigerated in an airtight container. Give it a quick toss before serving to refresh the flavors and crunch.
