Corned Beef Tacos
This corned beef taco recipe is the best way to use leftover corned beef! Fill your tacos with toppings like shredded cabbage, sharp cheddar cheese, sauerkraut, and the most delicious horseradish and mustard sauces.For the only the recipe card click this link, for extra topping suggestions and more details, keep reading!
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I love corned beef. For St. Patrick’s Day I (of course) make corned beef and cabbage, and I always make extra to stick in the freezer to have on hand for corned beef hash and reuben sandwiches.
But when it comes to leftover corned beef recipes my all time favorite is by far corned beef tacos!
I was inspired by the corned beef tacos on the menu of local pub named Hooleys. While their version of Irish tacos is excellent (if you’re ever in the San Diego area check the out!) I knew I could make them even better with some extra toppings.
- Corned Beef: For the best results cook your own corned beef ahead of time. Store bought precooked corned beef just isn’t the same, but it will do if that’s all you can get your hands on. Pastrami is another good option in a pinch for a somewhat similar flavor.
- Tortillas: Choose your favorite taco sized tortillas, either corn, flour, or a blend. Corn tortillas, especially yellow corn, will give you the most flavor. Flour tortillas are soft and pliable and easy to work with. My favorite to use are a 50/50 yellow corn and flour tortilla blend from La Tortilla Factory for the best of both worlds!
- Cheese: Shredded sharp cheddar complements the other flavors perfectly. If you’re not a fan of sharp cheddar cheese feel free to swap it out for mild cheddar instead.
- Cabbage: Finely shred the cabbage, if it’s too thick it will be messy and overpowering. You can also use shredded lettuce if you prefer.
- Sauerkraut: A little goes a long way, make sure to drain off any excess moisture. Leave it off if you don’t like it.
- Cilantro: what fusion taco would be complete without a sprinkle of cilantro? The haters can leave it off.
- Sauce: I like to drizzle on both a horseradish sauce and a mustard sauce. Use both, pick one or the other, or choose a different sauce entirely!
Extra Topping Suggestions
It’s easy to go overboard with taco toppings, because it all tastes so good! Try mixing the flavors up with any of these ideas:
- Shredded carrots
- Pickled onions
- Green onions
- Swiss cheese
- Ranch dressing (Hooleys serves theres with a jalapeño ranch)
- Sour cream
- Hot sauce
How to Make Corned Beef Tacos
- Divide the corned beef between 4 tortillas.
- Add the sauerkraut.
- Layer in the shredded cheddar cheese.
- Next add the shredded cabbage.
- Drizzle on your sauce.
- Top with cilantro and dig in!
- Reheat the corned beef with a sous vide, in a foil pack in the oven, or in a pan on the stove.
- You can microwave but if you overdo it the meat will get rubbery instead of tender.
- Warm the tortillas before building the tacos.
- It’s as easy as placing the tortillas directly on a hot pan or griddle for about 30 seconds per side.
- If using corn tortillas you can also fry them in oil for a crispy taco version!
- Prep ahead!
- Have the corned beef cooked, shred the cabbage and cheese, chop the cilantro, and make the sauce.
- Store all components in individual airtight containers in the refrigerator for up to 3 days.
- To serve all you need to do is heat the tortillas and corned beef and assemble!
- Drain the extra moisture from the sauerkraut.
- Place the sauerkraut in a mesh sieve, a clean dish towel, coffee filter, or paper towel and gently squeeze or press.
Corned Beef Tacos
- 4 Tortillas
- 6 ounces Cooked corned beef approx 1 1/2 cups chopped
- 1 cup Sharp cheddar cheese shredded
- 1/2 cup Cabbage finely shredded
- 1/4 cup Cilantro chopped
- 2 Tablespoons Sauerkraut
- Horseradish sauce
- Mustard sauce
- Reheat the corned beef.
- Warm the tortillas.
- Divide the corned beef between the tortillas.
- Top with the sauerkraut, cheese, cabbage, cilantro, and sauces.