These corned beef tacos are a fun twist on a classic favorite! Imagine soft tortillas filled with tender, tasty corned beef, topped with fresh veggies and a bit of tangy sauce.
They’re perfect for a quick dinner or a casual gathering with friends. I love how easy they are to make—just warm up the beef and let everyone build their own tasty taco creation!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of your tacos. If you’re short on time, consider using deli-style corned beef instead. It works well and saves cooking time. I like it when the brisket is fork-tender, but it’s important to ensure it’s fully cooked through.
Red Onion: The sharpness of red onion adds great flavor. If you want something milder, use green onions or sweet onions instead. I prefer red onion for its color and crunch, but adjust based on your taste.
Red Cabbage: For crunch, red cabbage is perfect. You can swap it for green cabbage if that’s what you have on hand. I love the color it adds, plus it works beautifully with the creamy sauce.
Jalapeños: These add heat and freshness. If you’re sensitive to spice, try using milder peppers like bell peppers or omit them. I think they bring a nice kick, so I often include them!
Tortillas: Corn tortillas are a classic choice, but you can also use flour tortillas if you prefer them. Just make sure they’re warmed up well; it makes a big difference in texture. I often keep them in a towel to stay warm.
What’s the Best Way to Shred Corned Beef?
Shredding corned beef can seem tricky, but it’s simple once you get the hang of it. After cooking, let the meat cool slightly to make handling easier. Use two forks to pull the meat apart into fine shreds. It should fall apart easily if cooked right!
- Start by resting the brisket on a clean cutting board.
- Use one fork to hold the brisket steady and the other one to shred. Work against the grain for better texture.
- Shred until you’ve got nice, bite-sized pieces for your tacos. This way, they’ll easily fit in your tortillas!
How to Make Delicious Corned Beef Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 lbs corned beef brisket
- 1 medium red onion, thinly sliced
- 1 cup red cabbage, shredded
- 12 small corn tortillas
- 1-2 fresh jalapeños, sliced thinly
- Fresh cilantro or green onions, chopped (for garnish)
For the Creamy Sauce:
- 1 cup sour cream or Mexican crema
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice (plus extra lime wedges for serving)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (plus extra for garnish)
- Salt and pepper, to taste
For Warming Tortillas:
- 2 tablespoons cooking oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and then around 3 hours to cook the corned beef. After cooking, you’ll spend another 15 minutes assembling the tacos. So, in total, it’s about 3 hours and 30 minutes, but most of that time is simply letting the beef simmer!
Step-by-Step Instructions:
1. Cook the Corned Beef:
Start by placing the corned beef brisket in a large pot. Cover the brisket with enough water so it’s fully submerged. Bring the water to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 3 hours. The brisket should be very tender when it’s done cooking. Once it’s cooked, carefully remove the beef from the pot and allow it to cool slightly. Then, using two forks, shred the meat into fine pieces.
2. Prepare the Creamy Sauce:
In a small bowl, mix together the sour cream (or Mexican crema), mayonnaise, lime juice, garlic powder, smoked paprika, and a little salt and pepper. Stir well until everything is nicely combined. This creamy sauce adds a delicious tang to your tacos! Cover the bowl and keep the sauce chilled until you’re ready to assemble.
3. Prepare the Toppings:
While the beef is cooking, you can get your toppings ready! Thinly slice the red onion and jalapeños. Shred the red cabbage finely for a nice crunch. Lastly, chop some fresh cilantro or green onions to sprinkle on top as a garnish.
4. Warm the Tortillas:
To warm your corn tortillas, heat a skillet over medium heat. Add a little cooking oil or butter to the pan and let it melt. Place each tortilla in the skillet and warm them for about 30 seconds on each side, or until they’re soft and slightly crispy around the edges. Keep the warm tortillas wrapped in a clean towel to stay warm while you finish cooking.
5. Assemble the Tacos:
Now for the fun part! Take a warmed tortilla and place a generous amount of shredded corned beef in the center. Top with the shredded red cabbage and sliced red onion. Drizzle your creamy sauce over the top, and then add the sliced jalapeños and chopped cilantro or green onions. Finally, don’t forget to sprinkle a bit of smoked paprika on top for an extra touch of flavor!
6. Serve:
Serve the tacos immediately with lime wedges on the side, perfect for squeezing over the tacos for that zesty kick. Enjoy your delicious corned beef tacos filled with flavor and freshness!
Can I Use Leftover Corned Beef for These Tacos?
Absolutely! Leftover corned beef is perfect for tacos. Just shred it and warm it up before assembling your tacos. You might want to add a bit of extra seasoning to enhance the flavor.
What If I Don’t Have Sour Cream or Crema?
No worries! You can substitute Greek yogurt for a healthier option or use plain mayonnaise for a different texture. Just adjust the seasonings to your preference since different bases can alter the flavor.
How Do I Store Leftover Tacos?
To store leftovers, keep the toppings and the filled tacos separate. Store the beef and toppings in airtight containers in the fridge. The corned beef will last for up to 3 days. When you’re ready to eat, simply warm the beef and tortillas before assembling again!
Can I Make the Creamy Sauce Ahead of Time?
Yes! You can make the creamy sauce a day in advance. Just store it in the fridge in an airtight container. This also helps the flavors to meld together nicely!
