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I make homemade corned beef and cabbage every year on St. Patrick’s day which I look forward to, but honestly, we look forward to the leftovers too! If you have been following me for awhile you know I love repurposing old meals into new ones! This post will share with you one of my favorite recipes that is easy to make and delicious: Leftover Corned Beef Tacos with Probiotic Toppings!
Leftover Corned Beef Tacos with Probiotic Toppings
You can make this meal using store bought corned beef, but if you haven’t tried making your own yet it is SOOO easy and without the extra sodium and other additives that might be included. Here is my recipe for homemade healthy corned beef and cabbage! I urge you to try it next year! It’s easy and very delicious!
- Leftover Corned Beef
- Organic Corn Tortillas (where to buy)
- Homemade Sauerkraut (Here is my easy recipe)
- Red Onions
- Yellow Heirloom Tomato
The first step is to make the topping. There are a variety of ways to do this. I choose to make mine probiotic for an extra health booth. You can read here to learn more about the benefits of homemade fermented foods. You can do that making a coleslaw with homemade sauerkraut, mayo, salt, pepper, cilantro and a dash of salsa if you choose. If you choose to skip out on the probiotic toppings you can add chopped cabbage in lieu of sauerkraut to the coleslaw, or if you want the probiotic benefits but don’t have sauerkraut you can substitute greek yogurt for mayo. I refrigerate my coleslaw for about an hour before I plan to serve our meal.
Chop red onions and tomatoes (I like the yellow heirlooms for this dish for aesthetic purposes) and set in separate bowls.
Warm up leftover corned beef in a pot. Fry up the organic corn tortillas in some coconut oil and let dry on a paper towel. Once the tacos shells are done and the meat is warmed you can begin to assemble the tacos to your liking adding your favorite toppings. Maybe even add some Probiotic Salsa Verde or Fermented Pico de Gallo! Enjoy!
