Corned Beef and Cabbage Tacos |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Irish and Mexican just like me! Planning on using my leftover St. Patrick's Day corned beef brisket for this. Ingredients:
1 corned beef brisket (including seasoning packet) |
12 flour tortillas or 12 corn tortillas or 12 crisp taco shells, warmed |
3 cups shredded cabbage or 3 cups lettuce |
1 1/2 cups shredded aged cheddar cheese |
sliced green onion |
diced tomato |
taco sauce (optional) |
Directions:
1. Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
2. Remove from liquid and let stand until cool enough to handle.
3. Remove any pieces of fat and shred corned beef.
4. To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
5. Top with other ingredients as desired.
|
|