Makes a half-dozen little tacos.
6 taqueria-size flour tortillas, or 12 same sized white corn tortillas (You’ll want to double them if using corn tortillas. Taqueria-size is about 4″ across.)
1 cup finely shredded cabbage
1/2 cup sour cream
1/4 cup spicy brown mustard
Pickled jalapenos to taste
Fresh chopped cilantro to taste
6-8 oz cooked corned beef, trimmed of all fat, shredded or diced small
1 carrot, peeled, cooked, diced
1-2 small red potatoes, cooked, diced small (peeled or not, your choice)
1 small yellow onion, peeled, thinly sliced
Heat a wide, shallow non-stick pan over medium heat.
Add about a tablespoon of vegetable oil and the sliced onions.
Cook 3 minutes, then add cooked potatoes.
Cook, turning only 1 or 2 times, for 10 minutes.
Add the corned beef and the carrot, heat through.
Taste for salt. (The corned beef has so much you may not need any more.) If needed, add sparingly.
While potatoes are cooking, mix sour cream and mustard together.
Dress the cabbage with a little of the dressing.
Heat tortillas and place a small bed of the dressed cabbage on each.
Top with corned beef mixture and a bit more dressing, if desired.
Add pickled jalapenos and fresh cilantro as you prefer, and eat right away!