Corned Beef Tacos with Cabbage Slaw

For a fresh take on corned beef and cabbage, fold the meat into tacos, and brighten it with a citrusy slaw. The best part is the brisket is already brined and braised, so dinner can be on the table in no time. 

What You Get

Cooked corned beef 

Cabbage slaw 

Limes 

Cilantro 

Corn tortillas 

Avocado-lime crema 

What You’ll Need

Olive oil 

Salt 

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes  

Step 1 

Chop or tear the corned beef into bite-size pieces. In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the corned beef and sear until golden and crispy, stirring once or twice, 5 to 8 minutes. 

Step 2 

Meanwhile, in a small bowl, toss the cabbage slaw with the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt. Cut the other lime into wedges for serving. Pick the cilantro leaves and toss the stems. 

Step 3

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. 

Step 4 

To build the tacos, place the tortillas on plates, and pile with the crispy corned beef and cabbage slaw. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm.