It just wouldn’t be St. Patrick’s Day without corned beef and cabbage, right? Last year I made my favorite corned beef hash with Guinness hollandaise and it was pretty out of this world delicious. That dish set a pretty high bar for this year’s St. Patrick’s Day recipe and I was racking my brain trying to come up with a clever spin on corned beef. And then it hit me: What makes everything 100% tastier?
Tacos.
Tacos make everything 100% tastier.
Crispy potatoes, seasoned corned beef + zesty cabbage slaw enveloped in a carb. I think St. Patrick would approve. With St. Patrick’s Day on Friday, I think corned beef and cabbage slaw tacos would be perfect for a post-St. Patrick’s Day brunch on Saturday. Just add Guinness! Or a St. Patrick’s Day Moscow Mule.
This dish takes about 30 minutes to make from start to finish and can feed a group.
I’ll take one of these corned beef and cabbage slaw tacos over a pot of gold any day. Okay, that’s just my stomach talking but trust me, you will be over the rainbow for this taco. Or your taste buds will be doing a jig!
- 1 bag, cabbage and carrot slaw
- 1½ tablespoons olive oil
- ½ tablespoon red wine vinegar
- 1 teaspoon agave (You could also use honey)
- Pinch of salt and pepper
- 3 tablespoons butter
- 3-4 medium gold potatoes cubed
- ½ lb pre-cooked corned beef (I picked mine up at Trader Joe's, $13 for 1⅓ lb)
- Paprika
- Place the cabbage slaw in a bowl and pour the remaining ingredients over the slaw. Toss to evenly coat. Then cover with plastic wrap and put in the fridge to marinate until later.
- Chop the potatoes and rinse well with cold water.
- Cook the corned beef according to package instructions. The Trader Joe's brand came pre-cooked and only required it to be heated in the oven for 25 minutes at 400 degrees.
- Melt butter in a skillet on medium heat.
- Add the potatoes and toss to evenly coat with melted butter. Turn the heat down a notch and cover skillet with lid. Let it sit for 10 minutes, stirring occasionally. Add desired level of paprika and stir to evenly coat.
- Once the corned beef is done, let it cool for 2-3 minutes and then slice into bite size pieces or shred it with two forks. Add to the potatoes and toss to combine. Heat the potatoes for another 7-10 minutes or until tender.
- Take the cabbage slaw out of the fridge and assemble your tacos. Enjoy!
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