Corned Beef Tacos
These tacos made with corned beef are topped with a fresh cabbage slaw and Guinness caramelized onions, giving it an Irish twist on a Mexican classic dish.
Servings 12
Calories 310kcal
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.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 17g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 804mg | Potassium: 194mg | Fiber: 3g | Sugar: 5g