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Spicy Corned Beef Tacos

Using leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different—and completely delicious. —Fay Moreland, Wichita Falls, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cups coleslaw mix
  • 4 green onions, thinly sliced
  • 2 jalapeno peppers, seeded and thinly sliced
  • 1 cup Thousand Island salad dressing
  • 1 to 2 tablespoons Sriracha chili sauce
  • 2 tablespoons canola oil
  • 3 cups chopped cooked corned beef
  • 2 cups refrigerated diced potatoes with onion
  • 12 flour tortillas (6 inches), warmed

Directions

  • In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined.
  • In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.

Test Kitchen tip
  • Worried that your jalapenos are a little too spicy? After you slice them, toss them in 1/4 cup vodka for about 10 minutes. It will remove a lot of the heat, leaving only the great jalapeno flavor.
  • Nutrition Facts
    2 tacos: 621 calories, 39g fat (9g saturated fat), 60mg cholesterol, 1606mg sodium, 48g carbohydrate (8g sugars, 4g fiber), 16g protein.

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