Description
Delicious Corned Beef Tacos with creamy cabbage-jalapeno slaw and homemade Thousand Island dressing served on warm flour tortillas. This comforting recipe features tender baked corned beef seasoned with spices and topped with a tangy, creamy slaw for a fresh crunch.
Ingredients
Units
Scale
Corned Beef
- 2 pound 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 mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon spicy brown mustard
To Serve
- Warmed flour tortillas
- Sliced jalapeno peppers
- Homemade Thousand Island Dressing
Instructions
- Prepare the Corned Beef: Add the corned beef to a large pot or Dutch oven along with the included spice packet, mustard powder, cayenne pepper, granulated garlic, and cracked black pepper. Pour in about an inch of water and cover the pot.
- Bake the Corned Beef: Place the covered pot in a preheated oven at 350 degrees and bake for 2 hours, or until the corned beef becomes tender. Remove the cover and increase the oven temperature to 400 degrees, then continue baking uncovered for an additional 15 minutes.
- Shred the Corned Beef: Remove the pot from the oven and allow the corned beef to cool slightly. Using a fork, shred the meat into bite-sized pieces and set aside.
- Make the Slaw: In a bowl, combine shredded purple cabbage, diced white onion, diced jalapeno, mayonnaise, apple cider vinegar, and spicy brown mustard. Mix well until creamy and evenly coated.
- Assemble the Tacos: Warm the flour tortillas and fill them with shredded corned beef. Top with a generous amount of creamy cabbage slaw. Drizzle with homemade Thousand Island dressing and garnish with sliced jalapeno peppers if desired. Serve immediately and enjoy!
Notes
- For extra heat, add more jalapeno peppers to the slaw or as a topping.
- The homemade Thousand Island dressing adds a tangy sweetness that complements the spicy corned beef well.
- Leftover corned beef can be stored in the refrigerator for up to 3 days and tastes great in sandwiches or salads.
- Warm the flour tortillas in a dry skillet or oven to make them more pliable.
- Use a sharp knife or forks to shred the corned beef easily after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
