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Corned Beef and Cabbage Tacos

These corned beef and cabbage tacos are a crispy, skillet-fried twist on a classic comfort pairing. Savory corned beef is sautéed until lightly crisp, combined with tender cabbage, and tucked into tortillas layered with melted cheese, then pan-fried until golden. Finished with fresh cabbage for crunch, this quick taco recipe delivers bold flavor, satisfying texture, and an easy weeknight-friendly cooking process.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 2 cups canned corned beef crumbled or broken up
  • 0.25 cup onion thinly sliced
  • 2 cloves garlic minced
  • 2 cups green cabbage shredded, for cooking
  • 1 cup green cabbage fresh shredded, for topping
  • 1 cup mozzarella cheese shredded
  • 6 pieces tortillas thin, soft tortillas
  • 2 tablespoons avocado oil for pan-frying
  • 0.25 teaspoon ground black pepper or to taste

Method
 

Cooking Instructions
  1. Heat a skillet over medium heat and sauté onion in avocado oil until translucent. Add garlic and cook until fragrant.
  2. Add corned beef, breaking it up, and cook 10 to 15 minutes until most liquid evaporates and beef lightly crisps.
  3. Stir in shredded cabbage and cook until wilted. Season with black pepper and remove from heat.
  4. Heat oil in a pan, place a tortilla down, and sprinkle cheese on one side.
  5. Add corned beef and cabbage filling, top with more cheese, and cook until golden.
  6. Flip carefully and cook the second side until crispy and cheese is melted.
  7. Remove from pan, top with fresh cabbage, and serve immediately.

Notes

  • Do not overcrowd the pan when frying to ensure the tortillas crisp properly.
  • Fresh cabbage added at the end provides crunch and balances the richness of the filling.