Corned beef and cabbage is a staple for many St. Patrick’s Day dinner tables . But, if I’m being completely honest, I think it’s pretty boring. I decided to do something different this year with a crazy twist on this traditional dish. Corned beef and cabbage tacos with Guinness horseradish cream sauce. The sauce really accents the flavors in the corned beef. I am not kidding you, this sauce is amazing. I could put it anything.
Since I have no one to feed in my apartment, I brought the tacos over to my parents’ place for lunch and my dad loved them. Then, they were passed on to my sister and brother-in-law who ate them for dinner tonight. My sister just texted me, “de-lish,” and that means a lot because she’s a fairly picky eater. So I guess they’ve passed the family taste test.
These tacos are the perfect way to use up your left over corned beef, but it’s also a great way to serve it in the first place. The choice is yours. Either way, you’ll need cooked corned beef for the tacos. I didn’t have leftovers, so I picked one up at the grocery store and cooked it in a mixture of Guinness, water (1 can Guinness + 1 quart water), and the spice packet. I followed the directions, and then chopped it up. You could really prepare the corned beef using any method though – boiling, roasting, slow cooking.
- ⅓ cup sour cream
- ⅓ cup light mayonnaise
- ¼ cup Guinness
- 3 teaspoons fresh horseradish
- 2 teaspoons spicy brown mustard
- 1 teaspoon cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked, chopped corned beef, heated
- 1 package coleslaw mix
- 8 multigrain tortillas
- In a small bowl, whisk together the sour cream, mayonnaise, Guinness, horseradish, mustard, vinegar and salt & pepper.
- Top each tortilla with some corned beef, cabbage and sauce.
Looking for more St. Patrick’s Day recipes? Check out some of my other Irish inspired posts: