These corned beef tacos are served with a creamy spicy mustard sauce, a simple cabbage carrot slaw and topped with microgreens. Celebrate St. Patrick’s Day with a Mexican twist!
I’ve never really been one for St. Patrick’s Day. The furthest thing from Irish, I just have zero affinity for the holiday, it’s traditional fare and the sickening amount of green food dye that usually accompanies it. I don’t own more than 1 green shirt and I find leprechauns to be weird as hell. Unless it’s on the Lucky Charms box, that dude is cool.
*These corned beef tacos are made in partnership with Sir Kensington’s.
I do love a good taco though (and all things Mexican as you might’ve noticed lately) and corned beef might be one of the few Irish foods I find absolutely delicious. It’s reminiscent of pastrami and as any good New Yorker would tell you, nothing beats a mile high pastrami sandwich from a legit Jewish deli.
So while I’m steering far, far away from any disturbingly bright green colored foods for the holiday, I decided to be at least somewhat festive with these corned beef tacos.
It’s a fact that anything tastes better when wrapped up in a tortilla (flour or corn, I went the flour route with these solely because I didn’t want to purchase 50 corn tortillas and that’s about the smallest quantity they come in for some weird reason) but when you drizzle that “anything” with a creamy spicy mustard sauce made with avocado mayonnaise and a kick of horseradish, better becomes an understatement.
Sir Kensington’s makes all natural, non-GMO verified condiments (which you can find at Whole Foods, Fairway, and Mrs. Green’s stores) and I’ve been a long time lover of their mustard. It’s my go-to spread on sandwiches and their spicy brown mustard was the perfect ingredient to bring a nice little kick to these corned beef tacos. I also used their avocado mayonnaise to get that creamy effect in the sauce.
A good taco has avocado in some shape or form, right? It only made sense.
While the sauce pairs perfectly with the salty corned beef, it’s something that definitely isn’t tied down to the holiday. I’ve already made another batch to use on sandwiches and throw in chicken salads (with some grapes and celery, that would be an amazing lunch!).
Microgreens may be as close as I’m getting to any 4-leaf clovers around here but one bite into these corned beef tacos and I don’t think you’ll miss the traditionalism.
These corned beef tacos are served with a creamy spicy mustard sauce, a simple cabbage carrot slaw and topped with microgreens.
- 2 cups grated carrots (save yourself some time and grab a pre-shredded bag from the grocery store)
- 2 cups thinly sliced green cabbage
- 1/4 cup thinly sliced red onion
- 1/4 cup Sir Kensington's avocado mayonnaise
- 3 tablespoons Sir Kensington's spicy brown mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons prepared horseradish
- salt & pepper
- 12 ounces cooked, shredded corned beef (*see note on how to cook corned beef)
- 8 6" flour or corn tortillas
- microgreens and/or chopped green onion for topping
Combine the carrots, cabbage and red onion in a bowl.
Whisk together the avocado mayonnaise, mustard, apple cider vinegar and horseradish until smooth. Season to taste with salt and pepper.
Add half the sauce to the cabbage mixture and toss until fully coated. Toss half the remaining sauce with the shredded corned beef and reserve what's left for drizzling over top of the tacos.
Toast/char the tortillas on a grill or open flame.
Assemble the tacos by placing the slaw on the tortilla first, then the corned beef and topping with the microgreens, green onions and any additional desired mustard sauce.
*If starting with uncooked corned beef, the easiest way to prepare is to place beef in a slow cooker, fatty side up with spice packet (most store bought corned beef come with this). Cover with water and cook on low for 10 hours. Remove corned beef, scrape off fat and shred.