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16 March 2013

We’ve transformed the traditional corned beef brisket into delicious corned beef tacos served with jalapeno-cabbage slaw and a roasted jalapeno sour cream.

St. Patrick’s Day is not only one of the most enjoyable holidays, but also one of the most inclusive ones. Everyone is a bit Irish on St. Patty’s Day, aren’t they?

Every year we get together with friends, sip Irish drinks or green beer, and revel into the night. Another tradition is Irish cuisine.

In honor of St. Patrick’s Day, one of our favorite holidays, I decided to serve corned beef. Growing up, it wasn’t a true St. Patty’s Day without corned beef on the menu. Essentially a preserved, pickled meat, this beef brisket was slow cooked in my mother’s crock pot with potatoes and cabbage for many a holiday.

Corned Beef Tacos for St. Patrick’s Day

For those looking to switch things up with me this year, I offer you a fun and spicy variation served taco style on corn tortillas. The beef itself is seasoned with chili powder and Mexican oregano, although a packaged taco seasoning would do fine in a pinch.

I incorporated cabbage by shredding it into a slaw with jalapeno peppers, then topped the tacos with a roasted jalapeno sour cream and caramelized onions.

We were in a rush this year due to poor planning. Why did I not plan ahead and slow cook my corned beef the way Mom used to? Lucky for me, I am the proud owner of a pressure cooker, which did the trick just right.

If you don’t have a pressure cooker or prefer not to cook with one, prepare your brisket your normal way, and the recipe still applies.

Also, it’s hard to find anything smaller than a 2-3 pound brisket. This recipe won’t use up the whole brisket, so prepare for leftovers.

I offer a recipe for your corned beef leftovers as well below.

Corned Beef Tacos for St. Patrick’s Day

Try Some of My Other Popular Corned Beef Recipes

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

5 from 1 vote
Corned Beef Tacos with Jalapeno-Cabbage Slaw, Roasted Jalapeno Sour Cream and Caramelized Onions
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

We've transformed the traditional corned beef brisket into delicious corned beef tacos served with jalapeno-cabbage slaw and a roasted jalapeno sour cream.

Course: Main Course
Cuisine: American, Mexican
Keyword: corned beef
Servings: 4
Calories: 864 kcal
  • 1 2.5-3 pound corned beef brisket
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chili powder or taco seasoning
  • 1 teaspoon dried Mexican oregano
Jalapeno Cabbage Slaw
  • 1 cup shredded cabbage
  • 1 jalapeno pepper shredded
  • Juice from half a lime
  • 2 teaspoons champagne vinegar
  • Red pepper flakes to taste
Roasted jalapeno Sour Cream
  • 1 roasted jalapeno pepper chopped
  • 5 tablespoons sour cream
  • 3 cloves roasted garlic or pan roasted
  • Juice from half a lime
Carmelized Onions
  • One large onion chopped
  • 1 teaspoon olive oil
  • 1 teaspoon sugar
  • 1/3 cup water
  1. Slice open the corned beef package and discard the seasoning packet that comes with it. It’s a joke!
  2. To a pressure cooker, add the brisket (you may need to cut it in half) along with all of the seasonings.
  3. Cover the brisket with water and pressure cook for 1 hour.
  4. Remove from heat and release the steam.
  5. Shred and serve on corn tortillas topped with Jalapeno-Cabbage Slaw and Roasted Jalapeno Sour Cream (below)
Jalapeno Cabbage Slaw
  1. Add all ingredients to a mixing bowl and toss to combine. Refrigerate until ready to use.
  2. Roasted jalapeno Sour Cream
  3. Add all ingredients to a food processor and process until smooth.
  4. Refrigerate until ready to use.
Carmelized Onions
  1. Heat a large pan to medium heat and add onions with olive oil.
  2. Cook about 10 minutes, until onions are very wilted and are browning nicely.
  3. Add sugar and water and continue to cook until water greatly reduces and onions begin to carmelize. The sugar helps the process along. The onions will be done in about 20 minutes, when they are very dark.
  4. Set aside until ready to use.
  5. You’ll also need warmed corn tortillas for serving.
Recipe Notes

NOTE: This recipe serves 2 hungry people and leaves plenty of leftover brisket for the next day. Enjoy!

Nutrition Facts
Corned Beef Tacos with Jalapeno-Cabbage Slaw, Roasted Jalapeno Sour Cream and Caramelized Onions
Amount Per Serving
Calories 864 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 20g 100%
Cholesterol 222mg 74%
Sodium 4882mg 203%
Potassium 1341mg 38%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 60g 120%
Vitamin A 15.6%
Vitamin C 151%
Calcium 7.6%
Iron 41.6%
* Percent Daily Values are based on a 2000 calorie diet.




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