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+ servings

Corned Beef Tacos

Where a St. Patty’s Day tradition meets Tex-Mex!!
5 from 2 votes
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Servings 6 -8


  • 4 lb. corned beef brisket with spice pack
  • 1 cup packed brown sugar
  • 1 large Vidalia sweet onion
  • 1 and ½ cups Irish stout
  • Cole Slaw
  • 1 cup green cabbage shredded
  • 1 cup red cabbage shredded
  • 1/4 cup mayo
  • 1 T. of Dijon mustard
  • 1 T. whole grain mustard
  • 1/2 tsp. apple cider
  • 1 smidgen salt
  • 1 dash pepper
  • Caramelized Onions
  • 1 large Vidalia onion sliced into half moons, 1/8 inch thick.
  • 2 T. olive oil
  • 1 T. butter
  • kosher salt to taste
  • 2 T. beef stock
  • 6-8 Fajita tortillas
  • Butter for grilling
  • Swiss cheese
  • Green onions garnish
  • Jalapenos garnish


  • Take 4 lb. corned beef brisket and cover it with brown sugar and place it in the slow cooker. Toss in the onion along with the spice pack that came in the package. Pour the Irish stout over the brisket. Turn the slow cooker on the low setting for 8 hours. It should be falling apart when it’s done.
  • Mix green cabbage and red cabbage. Then add mayo, Dijon mustard, whole grain mustard, apple cider, salt and. Mix well, cover and place in the fridge to chill.
  • Slice onion into half circles and then sauté them in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color. Deglaze the pan with beef stock.
  • Take tortillas and spread a thin layer of butter on each side and grill for a couple minutes on each side. Top each with about a half cup of the shredded beef, ¼ cup of caramelized and ¼ cup of Swiss cheese. Place in the oven at about 350 for a few minutes to allow the cheese to melt. Finish topping the taco with coleslaw, green onions and jalapeno slices. Say Grace and enjoy!
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