What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Reuben Tacos! Here you go…a Mexican taco with an Irish twist! Anyone who is crazy about tacos will tell you the combinations are endless. Not long after St. Patrick’s Day, there were leftovers of corned beef brisket and a wedge of purple cabbage in the fridge. My husband had gone out for lunch with the guys and I thought, “Hmmm, what can I throw together for a scrumptious mid-day meal?” It seemed like a no-brainer. Corn tortillas, Swiss cheese, pickled jalapeño slices, and Dijon mustard sealed the deal. Try it. One bite and you’ll shout, “Olé! Me Irish eyes ere smilin'”.
REUBEN TACOS
Ingredients:
4 yellow corn tortillas, extra thin
6 slices Swiss cheese
1/4 wedge purple cabbage, shredded
1/2 pound corned beef brisket, cooked and shredded
2 tablespoons Dijon mustard
2 teaspoons whole grain mustard
1/4 cup jalapeño slices
Instructions:
Preheat oven to 400°. Warm corned beef brisket in microwave or medium skillet. On a foil-lined baking sheet, arrange the corn tortillas in a single layer. Divide cheese among tortillas. Layer with shredded cabbage. Pile on the corned beef brisket. Slather with both mustards and garnish with pickled jalapeño peppers. Bake in oven for 2-3 minutes just long enough to melt cheese. Watch carefully as you still want the cabbage to remain crunchy. Remove and fold tortillas in half to eat.
Yum!
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It’s an explosion of flavor! 💥
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Gail,
You ARE putting together a cookbook, right? Because your recipes are far and away some of the best I’ve read. And I love finding recipes.
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Wow! You just blew me away with that comment! Thanks very much! 🙏🏻
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True thing.
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Hmmm, interesting take on tacos, but it looks and sounds delicious!
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Anything goes nowadays. 😜🍃
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This sounds awesome!! I always love your recipes 💗
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I appreciate your support. Happy Hump Day! 🌮
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My husband would love this recipe!
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Surprise him. 😊
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What a brilliant idea, Gail! Ole!
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Thanks very much, Laura. 🙏🏻
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