Corned Beef Tacos With Sriracha Chili Cream

Corned beef tacos
Happy Saint Patrick’s Day

Now that our nest is empty and my darling hungry sons have flown the coop, we finally have leftover corned beef to eat. Cooking corned beef is a family tradition handed down from my immigrant great-grandfather, Michael Tracey Lane, who fled Ireland during the potato famine. I’m sure that my sons will carry on the tradition because as I’ve implied, they never leave a scrap of delicious salty brisket behind. This year I cooked a large corned beef just so I could have leftovers. These tacos are stuffed with corned beef, slaw of green cabbage and orange carrots reminiscent of the Irish flag, and highlighted by two sauces of sour cream horseradish and spicy Sriracha cream. Enjoy my salute to my ancestral home and to St. Patrick who had the good sense to bring Christianity to the Irish while recognizing their need to keep some of their pagan symbols and rituals. I’m inclined to embrace the Druid and Fae aspects of Irish traditions me self. Slainte, to your health.




Corned beef
Corn tortillas
Green cabbage
2 carrots
1 bunch cilantro
1 cup sour cream or plain Greek yogurt
1 tablespoon Sriracha chili sauce
1 tablespoon horseradish


Braise your corned beef. I use the crockpot and it always turns our deliciously. Flake the corned beef.
Slice the cabbage into thin strips. Grate carrots with a box grater. Chop cilantro. Combine all vegetables into a slaw.
Combine 1/2 sour cream and Sriracha sauce for a spicy red sauce and 1/2 sour cream and horseradish.
Steam or fry corn tortillas.
Assemble tacos. Corned beef topped with slaw and Sriracha sauce and/or horseradish sauce. Serve warm with Guinness beer to rave reviews.

Slainte, To Your Health


14 Comments Add yours

  1. Loretta says:

    What a great taco, the cole slaw would give it a nice crunch, love the spiciness too. I’m sure it was a winner! πŸ™‚

    Liked by 1 person

    1. Thanks Loretta, very tasty and the Sriracha cream was perfect. I’m going to use it on fish tacos too.


  2. Nancy says:

    Corned beef and slaw are just meant to go together. I never thought to put them in a taco…genius idea! That sriracha chili cream sounds fabulous! Thanks for bringing the tacos to this week’s Fiesta Friday. πŸ™‚

    Liked by 1 person

    1. Salty, crunchy, spicy deliciousness. The Sriracha sour cream is brilliant. Thanks for hosting.

      Liked by 1 person

  3. Tracy says:

    Hooray for leftovers! Wow, sriracha chili cream?! Yes, please! These tacos look amazing. My taco fiend hubby would LOVE these!

    Liked by 1 person

    1. Tracy,
      I kind of thought of you because I seem to remember you making a interesting taco with pickled veggies. True? If you didn’t do it then there’s an idea for you. Ha ha
      Thanks for hosting, Tracey


  4. I will have to remember this recipe when I make a corned beef again – great idea to use it in tacos. Two of my favorite ingredients in sauces, Sriracha and horseradish πŸ™‚

    Liked by 1 person

    1. I’m in love with the Sriracha sour cream. I made it last night in Hawaii for my fish tacos too.


  5. Ooh this looks delicious! Love the use of left overs in a taco!

    Liked by 1 person

    1. I have to admit that I made corned beef just for these tacos. Delish.

      Liked by 1 person

  6. Jhuls says:

    This sounds like an awesome meal, Tracey. πŸ™‚

    Liked by 1 person

  7. Angie says:

    That seriously sounds pretty amazing, Tracey! Will have to give this a try. I still have another package of corned beef!


    1. Thank you Angie. I like the new site.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.