Corned Beef Tacos with Creamy Spicy Mustard Sauce
These corned beef tacos are served with a creamy spicy mustard sauce, a simple cabbage carrot slaw and topped with microgreens.
Servings: 4 servings
Ingredients
- 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
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.
Nutrition
Serving: 1SERVING | Calories: 1007kcal | Carbohydrates: 159g | Protein: 38g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 1115mg | Fiber: 10g | Sugar: 6g