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These corned beef tacos with a fresh cabbage slaw and Guinness caramelized onions are an Irish twist on a Mexican classic dish.
I love me some tacos - from sweet potato tacos to grilled chicken tacos. But I also love all things St. Patrick's Day.
And that's where these corned beef tacos come into play. Every year I make corned beef and then use it for a variety of recipes.
And this year I thought why not try something a little different and make some tacos. But I couldn't end it with just corned beef. I had to use some of my Guinness beer to make delicious caramelized onions.
Slow cooked corned beef offset by a crunch slaw and onions then topped with Irish cheddar cheese is pretty hard to beat.
Add to the fact that you really can just use this recipe with leftover corned beef makes it even better.
So if you are looking for something new to try this St. Patrick's Day, step out of your comfort zone with these corned beef tacos.
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Ingredient Notes
- Corned beef brisket - leftover or freshly made in the slow cooker works. When I make corned beef I usually make a big batch and then use it in a few different recipes.
- Onions - when caramelized, they add a sweetness which complements the saltiness of the corned beef.
- Guinness beer - while not necessary, when I think of St. Patrick's Day, I think of Guinness. It actually adds flavor and helps with the caramelization of the onions.
- Tortillas - can't have tacos without some tortillas. I'm partial to soft tortillas for these but you can try hard shells as well.
- Toppings - as with any taco, the toppings are just as important. Cabbage and carrots help with texture, while cheese adds some creaminess. Avocado is good for some extra fat and limes add acidity.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- If you don't have sweet onions, white, yellow or red onions will work as well. They all high slightly different flavors.
- While red cabbage is my go-to, green cabbage works great as well. You can also get some premade coleslaw mix from the grocery store.
- Flour tortillas are the base for these tacos, but corn is a great substitute. Gluten-free tortillas are great if you can't eat gluten.
- Irish cheddar cheese is used but any of your favorite types of cheese will work - from sharp cheddar to pepper jack to Monterey jack.
Step-by-Step Photos
Place the the corned beef in the slow cooker and start caramelizing the onions.
Add the beer to help caramelize the onions in the skillet. Toss together the cabbage, carrots and vinegar in a bowl and season with salt and pepper.
Once corned beef is done, dice and start preparing your tacos.
FAQs
Corned beef is brisket that has been preserved through salt-curing, which gives the beef its distinctive pink color.
Once it reaches 160°F with an instant-read thermometer, the corned beef is done. You can cook longer if needed, but corned beef actually can get tough the longer it is cooked.
Slice the onions as thin as possible. You cut the onion in half, removing the root and outer skin. Then use a knife to slice thinly.
When cooking the onions, you want to go low and slow. Do not be tempted to try high heat. They need to get dark brown but not burnt, so add splashes of water if it is cooking to fast.
I used flour tortillas for these tacos, but you can use corn if you prefer.
But if you really want to step your game up, try some homemade blue corn tortillas.
Instant Pot Option
If you are a little short on time, you can make these corned beef tacos in an Instant Pot:
- Add water and place trivet inside. Place brisket on trivet and sprinkle spice pack on top. Close and lock the lid. Select high pressure and set time for 90 minutes.
- Allow for natural release. Unlock and remove lead. Shred brisket and use when ready.
Pro Tips/Recipe Notes
- When cooking the corned beef in the slow cooker, you can replace the water with Guinness beer for even more flavor.
- To make the tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Don’t skip on toppings as they enhance the flavor.
Other St. Patrick's Day Recipes
If you’ve tried these corned beef tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Corned Beef Tacos
Ingredients
- 2 lbs corned beef brisket (with spice packet)
- 4 cups water
- 2 tablespoon unsalted butter
- 2 medium sweet onions, thinly sliced
- 1 cup Guinness beer
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- 2 cups Irish cheddar cheese, shredded
- cilantro, limes, avocado for garnish
- corn or flour tortillas, warmed
Instructions
Corned Beef
- Place corned beef in slow cooker. Add just enough water where beef is covered. Add spice packet. Cook on high for 8 hours. When ready, drain water and dice brisket. Keep warm for tacos.
Caramelized Onions
- Add 2 tablespoon butter to large skillet over medium heat. Add onions and cook for about 10 minutes, stirring frequently, until softened. Slowly add beer, let it cook into onions, then add more beer. Continue until beer is gone and onions are caramelized. Should take about 20-30 minutes. Add to tacos when ready.
Cabbage Slaw
- In a small bowl, toss together the red cabbage, carrots and apple cider vinegar. Season with salt and pepper.
Tacos
- Serve the corned beef on warmed tortillas and top with some caramelized onions, slaw, cheese and any toppings you desire.
Notes
- When cooking the corned beef in the slow cooker, you can replace the water with Guinness beer for even more flavor.
- To make the tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Don’t skip on toppings as they enhance the flavor.
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