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Corned Beef Tacos with Salsa Slaw

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

Although at first blush, these things might not seem like they would go well together — corned beef and tacos — the results might surprise your taste buds. They are relatively easy to make, and they make an excellent alternative for those tired of the same old foods. Of course, you don’t have to wait until St. Patrick’s Day to enjoy these tacos. They are great any time of the year.

One of the first things to note is that you will still be getting the 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 Ingredients Are Needed?

You only need a handful of ingredients for this dish.

  • 2.5 lbs. of corned beef
  • 1 small head of green cabbage, cored and sliced nice and thin
  • 3 carrots, peeled and julienned
  • 1 cup mayo
  • 3 tbsp low-fat sour cream
  • 3 tbsp cider vinegar
  • Salt and pepper to taste
  • Sliced, pickled jalapenos (fresh works, as well)
  • Flour tortillas warmed (between 12 and 16 of them

How to Make the Corned Beef Tacos

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

While the corned beef is warming up, you will start making the slaw that will go onto the tacos. Mix the sliced carrots and cabbage in a large bowl. Add the sour cream, mayo, cider vinegar, and salt and pepper to taste in another bowl. Whisk it well to mix it. Take half of the sauce you made and pour it over the cabbage and carrots to coat it. Keep the rest of the sauce separate for now.

Once the corned beef has finished warming, you can then remove it and use forks to shred it thoroughly. Warm the tortillas in the oven for just a few minutes while shredding the corned beef.

Now, you can make your corned beef tacos. Add the meat, some of the slaw, a bit more of the sauce, and some of those jalapenos for a kick. It’s better to let people add these on their own, so those with sensitive taste buds can opt-out.

A Different Way to Enjoy Corned Beef

Although this may not be the go-to option for everyone when they think about corned beef, it’s still well worth trying, and it could end up being a dish you genuinely love. It doesn’t take more than half an hour or 45 minutes to make from start to finish, so you can easily give it a shot. You and your family might like this dish more than you expected to!





  • serves: 4
  • difficulty: Medium
  • prep: 15 minutes
  • type: Main Dishes
  • total time: 4 hours




  • 5 pounds of Corned Beef
  • 2 cups Chicken Broth
  • 2 cups Apple Cider Vinegar
  • 2 cups Salsa
  • 4 cups Kale Slaw
  • ¼ cup Avocado Mayo
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Mexican Oregano
  • Tortillas


  1. Place corned beef in a large oven-safe baking dish.
  2. Cover corned beef with the chicken broth, apple cider vinegar, and salsa.
  3. Cover and cook in a preheated oven at 275° until it becomes fork-tender, approximately 3-4 hours.
  4. While the corned beef is cooking, prepare the slaw by combining the kale slaw, avocado mayo, salt, cumin, Mexican Oregano, 1 tsp apple cider vinegar, and ½ cup salsa in a bowl. Mix together.
  5. Warm your favorite tortillas on a GoodCook Double Griddle. Remove the corned beef from the oven and allow it to cool slightly.
  6. Place 2-3 ounces of meat on each tortilla and top with sala kale slaw.
  7. Use the GoodCook bag clips to hold the two sides of the tortillas together
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