12ouncescookedshredded corned beef, (*see note on how to cook corned beef)
8 6" flour or corn tortillas
microgreens and/or chopped green onion for topping
Instructions
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.
Notes
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.