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.
Ingredients
Main ingredients
- 2 cups grated carrots save time by grabbing pre-shredded if you want a shortcut
- 2 cups thinly sliced green cabbage fresh and crisp for that crunch
- ¼ cup thinly sliced red onion to add some zing and color
- ¼ cup Sir Kensington’s avocado mayonnaise rounds out the creamy sauce
- 3 tablespoons Sir Kensington’s spicy brown mustard for that spicy kick
- 2 tablespoons apple cider vinegar brings some tart balance to the mix
- 2 teaspoons prepared horseradish adds that sneaky heat you’ll notice as you eat
- 12 ounces cooked, shredded corned beef your tender star of the tacos
- 8 6-inch flour or corn tortillas ready for fillings and folding
- Microgreens and/or chopped green onion for topping to give freshness and color
Instructions
Instructions
- First, toss the grated carrots, green cabbage, and sliced red onions in a big bowl. You want them mixed but still crunchy.
- Whisk together the avocado mayo, spicy mustard, apple cider vinegar, horseradish, salt, and pepper in a smaller bowl until smooth. This creamy spicy mustard sauce is what brings it all together.
- Pour that sauce over your slaw mix and toss real good so every piece gets dressed up right.
- Heat your tortillas on a dry skillet over medium heat, just about 30 seconds on each side to get 'em warm and flexible.
- Now, get your cooked, shredded corned beef ready. If you got your own pressure cooker corned beef, you already know the tender pull’s the goal.
- Assemble the tacos by layering corned beef first on each tortilla, then pile on your creamy spicy mustard slaw.
- Top it off with microgreens or green onions for that fresh pop of flavor plus some color.
- Serve up right away and watch your family or friends dig in. Y’all gonna love the mix of tender beef with the tangy, spicy slaw.
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 bought corned beef come with this). Cover with water and cook on low for 10 hours. Remove corned beef, scrape off fat and shred.