Irish Tacos with Corned Beef
Celebrate St. Patrick’s Day with a fun twist on tacos, featuring tender corned beef, cabbage, and a zesty green herb sauce. A delicious fusion of Irish flavors with a Mexican flair!
Ingredients:
- 1 lb Roberts Corned Beef (follow cooking instructions)
- 4-6 soft flour tortillas
- 1 cup shredded green cabbage (for a fresh crunch)
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
For the Green Herb Sauce:
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- Lime wedges (for serving)
Instructions:
- Prepare the Corned Beef:
- Roberts Corned Beef, simmer the corned beef according to package instructions and slice thinly when done.
- Prepare the Cabbage Slaw:
- In a bowl, combine the shredded cabbage and thinly sliced red onion.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until the dressing is well combined.
- Toss the cabbage and onion mixture with the dressing until everything is evenly coated. Set aside to marinate for at least 10 minutes.
- Make the Green Herb Sauce:
- In a blender or food processor, combine the fresh parsley, cilantro, garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Blend until smooth. Add water if the sauce is too thick to reach your desired consistency.
- Assemble the Tacos:
- Warm the tortillas on a skillet over medium heat for about 1 minute on each side until soft and warm.
- Lay the tortillas flat and start by layering the corned beef slices.
- Top with a generous spoonful of the cabbage slaw mixture.
- Drizzle the green herb sauce over the top.
- Serve:
- Serve with a side of lime wedges for squeezing over the tacos. You can also add some extra fresh cilantro for garnish if desired.