Ruben Tacos

The go-to for Corned Beef & Cabbage leftovers is a Ruben sandwich. But I wanted to try something new (and I didn’t want to go to the store), so I give you Ruben Tacos on homemade tortillas.

The star here is the Thousand Island Dressing. This was a blend of ketchup, Duke’s mayo, Whole seed mustard, garlic powder fine minced sweet onion and paprika. Far better than anything in a jar.

Into the tortillas went some angel hair cabbage slaw topped with a bit of the dressing. Then went on a pile of gently warmed shaved leftover corned beef. A bit more dressing and then a nice topping of freshly grated Gruyere cheese. Swiss would be better, but I had the Gruyere, and mine is lactose-free.

It was, of course, fantastic.

If you’re wondering why there’s no post about a Corned Beef and Cabbage Dinner, it’s because a one sentence meal to prepare…

“Boil a brisket of corned beef with potatoes and carrots for 3 hours and in the last 15 minutes, throw in a head of cabbage.”