Corned Beef Tacos Recipe for St. Patty’s Day

Whip up this St. Patrick’s Day dish

One of the best parts about living in South Florida is the diverse culinary landscape.

As we celebrate St. Patrick’s Day, why not embark on a culinary adventure with a fusion twist? Introducing corned beef tacos – a scrumptious blend of a traditional Irish meal with a dash of Mexican flair.

Corned-Beef Tacos

Ingredients:

FOR THE TACOS

2 pounds cooked corned beef, shredded

12-16 flour tortillas, warmed Sliced jalapeños for serving

FOR THE SLAW

1/2 head purple cabbage, cored and thinly sliced

3 carrots, grated

1/2 cup neutral oil, such as avocado or vegetable

3-4 tablespoons fresh lime juice

1 fat garlic clove, grated

2-3 teaspoons honey

1 teaspoon Dijon mustard

Kosher salt and ground black pepper, to taste

FOR THE SAUCE

1/2 cup mayonnaise

1 tablespoon yellow mustard

2 tablespoons sweet pickle relish

1 teaspoon white vinegar

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

Kosher salt and ground black pepper, to taste

Preparation:

• Cook corned beef per the package instructions, or purchase some already prepared from your favorite deli to save time.

• To prepare the slaw, combine lime juice, honey, garlic, and Dijon mustard in a large bowl.

• Slowly drizzle in the oil while whisking until well combined.

• Add the cabbage and carrots to the bowl, mixing thoroughly.

• Season with salt and pepper to taste.

• Refrigerate until ready to use. (You can make the slaw a day ahead.)

• Once the corned beef is cooked, shred it using two forks while still warm.

• Place about 2 or 3 tablespoons of warm shredded corned beef in a tortilla.

• Top with the slaw, jalapeños, and a drizzle of sauce.

Note: While purple cabbage adds a nice visual touch, you can opt for a bag of pre-shredded cabbage for convenience.