Spicy Corned Beef and Cabbage Tacos

Spicy Corned Beef and Cabbage Tacos


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A traditional Mexican dish now has a little Irish flair in it. We've stuffed flour tortillas with corned beef, and topped them with shredded cabbage, cheddar cheese, and taco sauce for a meal full of meaty and spicy flavors. We suggest garnishing the tacos with corn kernels and cilantro before serving.

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Time needed

10-15 min preparation

Serving Size / Yield

12 tacos


  • 1 Corned Beef Brisket, including seasoning packet
  • 1 8 oz. can Red Kidney Beans
  • 12 Flour Tortillas, warmed
  • 3 C. Green Cabbage, shredded
  • 1 1/2 C. Shredded Cheddar Cheese
  • 1 Medium Tomato, diced
  • 4 Tbs. Medium Taco Sauce

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Place brisket in slow cooker. Cover with water and cook on high for 8 to 10 hours. Drain brisket and return to slow cooker. Add beans and continue cooking for 30 minutes, or until warm. Remove brisket and beans from slow cooker, and let cool until ready to handle. Trim fat from corned beef as needed and shred.
Layer atop the flour tortillas, in order, corned beef and beans, shredded cabbage, cheddar cheese, tomatoes, and taco sauce, adding as much or as little of each ingredient as desired.

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