Corned beef & Cabbage Tacos with Honey Mustard and...

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Corned beef & Cabbage Tacos with Honey Mustard and Briny Pickled Onions

This was a fantastically delicious experiment. My husband & I both thought of this when I put taco shells on the counter while unloading groceries yesterday to make corned beef & cabbage. These corned beef tacos were so good! The corned beef & potato hash tastes amazing with the crunchy cabbage, honey mustard, sweet corn, briny pickled onions and vinegary hot sauce. Yum! If you have leftover corned beef and cabbage, please try this, It’s really good!

The first thing i did was to make pickled red onions. It only takes a few minutes to make quick pickles. I use Michael Symon’s basic brine recipe for all home made pickles lately. It’s perfectly balanced and great for any pickled vegetables. I made pickled carrots and green beans too, since I was already making the brine for the onions. Pickled green beans are my new favorite snack. Yum.

Here’s how to make the corned beef tacos:

In a skillet, saute diced potato with diced sweet onion. Cook on all sides until they start to get color, then add 2 -3 minced garlic cloves. Add leftover cooked corned beef, diced. Season with salt, pepper, a sprinkle smoked paprika, ancho chili powder, onion powder, garlic powder and celery salt & pepper. Cook an additional minute or two until cooked through.

Make honey mustard by mixing equal amounts of honey and mustard, about 2 tablespoons of each.

Shred cabbage. Grate cheddar cheese. Thaw a small amount of organic sweet corn by rinsing it under cold water. I use the kind in bags that you get in the frozen food aisle.

Heat taco shells in a low oven for 2 or 3 minutes at about 325. Place the corned beef hash in the bottom of the shells, top with shredded veggies, grated cheddar, and pickled onion, drizzle with honey mustard and hot sauce. Serve with a side of pickled veggies. Yum!