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.
Recipe
Ingredients:
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
Instructions:
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
What's for dinner, Doc? 
What a great taco, the cole slaw would give it a nice crunch, love the spiciness too. I’m sure it was a winner! 🙂
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Thanks Loretta, very tasty and the Sriracha cream was perfect. I’m going to use it on fish tacos too.
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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. 🙂
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Salty, crunchy, spicy deliciousness. The Sriracha sour cream is brilliant. Thanks for hosting.
Tracey
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Hooray for leftovers! Wow, sriracha chili cream?! Yes, please! These tacos look amazing. My taco fiend hubby would LOVE these!
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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
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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 🙂
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I’m in love with the Sriracha sour cream. I made it last night in Hawaii for my fish tacos too.
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Ooh this looks delicious! Love the use of left overs in a taco!
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I have to admit that I made corned beef just for these tacos. Delish.
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This sounds like an awesome meal, Tracey. 🙂
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Thanks Jhuls.
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That seriously sounds pretty amazing, Tracey! Will have to give this a try. I still have another package of corned beef!
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Thank you Angie. I like the new site.
Tracey
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