Corned Beef Tacos with Creamy Cabbage Slaw Recipe

If you’re looking for a taco twist that’s out of the ordinary and totally crave-worthy, you’re in for a treat with this Corned Beef Tacos with Creamy Cabbage Slaw Recipe. I absolutely love how the tender, seasoned corned beef pairs with a tangy, creamy cabbage slaw—it’s like a flavor party in every bite. Whether you’re feeding a crowd or just want a fun dinner with a little kick, this recipe is sure to impress and quickly become a family favorite.

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Ingredients You’ll Need

The ingredients here come together beautifully, mixing robust corned beef flavors with a slaw that’s creamy yet bright and a little spicy. I recommend grabbing fresh cabbage and jalapeños from the farmer’s market if you can—your taste buds will thank you!

• Corned beef with spice pack included: Look for a 2-pound brisket, the heart of this recipe’s flavor.
• Mustard powder: Adds a subtle tang and depth to the meat seasoning.
• Cayenne pepper: Brings a gentle heat that wakes up the dish without overpowering.
• Granulated garlic: Garlic powder keeps the beef aromatic and savory.
• Cracked black pepper: Freshly cracked gives a punch of aroma and mild spice.
• Flour tortillas: Warmed, these soft shells cradle all the tasty fillings perfectly.
• Sliced jalapeno peppers: For that extra layer of heat you can control.
• Homemade Thousand Island Dressing: Creamy and slightly sweet, it elevates these tacos with rich, tangy notes.
• Shredded purple cabbage: Adds crunch and a vibrant color that livens up your plate.
• Small white onion: Diced finely for a slight sharpness and texture in the slaw.
• Jalapeno pepper: Diced to mix that spice evenly through the creamy slaw.
• Mayonnaise: The base for the slaw’s creaminess—full-fat is my go-to.
• Apple cider vinegar: Balances the creaminess with a pleasant tang.
• Spicy brown mustard: Packs a bit more heat and complexity into the slaw dressing.

Variations

I love that you can make this Corned Beef Tacos with Creamy Cabbage Slaw Recipe your own by switching up fillings or toppings—one of the reasons it’s become a go-to in my kitchen. Don’t be afraid to experiment a little with heat levels or add your favorite extras.

• Spicy Variation: Adding extra diced jalapeños or a drizzle of hot sauce on top gives it a fiery kick I adore on chilly nights.
• Healthier Version: Swap the mayo in the slaw for Greek yogurt to lighten things up without losing creaminess.
• Gluten-Free Option: Use corn tortillas instead of flour—just make sure they’re warmed so they fold easily.
• Cheesy Twist: Sprinkle some shredded Monterey Jack or a crumbly queso fresco before serving for melty, savory goodness.

How to Make Corned Beef Tacos with Creamy Cabbage Slaw Recipe

Step 1: Slow-Bake the Corned Beef to Tender Perfection

Start by placing your corned beef right into a large pot or Dutch oven, making sure to add all the spices from the included pack plus mustard powder, cayenne pepper, granulated garlic, and cracked black pepper. Pour in about an inch of water, cover it tightly, and pop it in the oven at 350°F. Go do something fun for two hours while it slowly becomes meltingly tender! When time’s up, take off the lid, crank up the heat to 400°F, and bake for another 15 minutes—this helps develop a beautiful crust. I learned this trick after a few dry attempts, and it really seals in juiciness.

Step 2: Shred the Beef

Once your beef has cooled enough to handle, grab two forks and start pulling it apart into shreds. This part is so satisfying, and it sets the stage for those tender bites in your tacos. You’ll want to keep the shredded meat juicy, so save any leftover juices and mix them in just before assembling.

Step 3: Whip Up the Creamy Cabbage Slaw

In a bowl, toss together shredded purple cabbage, diced white onion, and diced jalapeño. Stir in mayo, apple cider vinegar, and spicy brown mustard until everything’s deliciously creamy and coated. The slaw’s cool texture and tang really brighten the rich meat—you’ll find yourself reaching for extra.

Step 4: Assemble and Enjoy

Warm your flour tortillas just before serving—either in a pan over medium heat or wrapped in foil in the oven. Pile on the shredded corned beef, top with a generous scoop of creamy cabbage slaw, and don’t forget a drizzle of homemade Thousand Island dressing. Add those sliced jalapeños if you want more heat. Bite in, savor the blend of textures and flavors, and watch your friends and family go crazy for these tacos.

How to Serve Corned Beef Tacos with Creamy Cabbage Slaw Recipe

Garnishes

I love topping these tacos with extra sliced jalapeños for that fresh heat and a sprinkle of fresh cilantro or chopped green onions to add a pop of herbal brightness. A squeeze of lime juice on top right before eating wakes up all the flavors and adds a fresh zing I can’t get enough of.

Side Dishes

My go-to side dishes for these tacos are simple and satisfying—think Mexican street corn, black bean salad, or even crispy sweet potato fries. These sides complement the rich beef and creamy slaw perfectly without stealing the show.

Creative Ways to Present

When I’m hosting taco night, I like to set up a DIY taco bar with the shredded corned beef, creamy cabbage slaw, sauces, and garnishes laid out so everyone can build their perfect taco. It’s fun, casual, and gets everyone involved. For a special occasion, I’ve also served these in mini taco shells as bite-sized appetizers—always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover corned beef in an airtight container with a little of the cooking juices to keep it moist. The slaw I keep separate in the fridge so it stays fresh and crisp. This way, both the beef and slaw last about 3–4 days without a drop in quality.

Freezing

While I don’t freeze the slaw because the mayo can separate, the shredded corned beef freezes beautifully. Pop it into a freezer-safe bag or container for up to 3 months. When you’re ready, thaw it overnight in the fridge.

Reheating

To reheat leftover corned beef, I gently warm it in a skillet with a splash of water or broth to keep it tender. Avoid the microwave when possible—it can dry the meat out. Then, rewarm your tortillas and assemble the tacos fresh with cold slaw on top.

FAQs

Final Thoughts

When I first tried making these corned beef tacos with creamy cabbage slaw, I was blown away by how simple ingredients came together to create something so comforting and exciting at the same time. They’re perfect for when you want something a little different but still hearty and satisfying. I hope you have as much fun making and eating this recipe as I do—it’s one of those meals I happily go back to again and again. Trust me, once you try these tacos, they’ll quickly become a kitchen staple and a crowd-pleaser you’ll proudly serve over and over. Enjoy!

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