Gina from the blog Running to the Kitchen, has a fun/unique way to use up any leftover corned beef from St. Patrick's day. Give it a try!


  • 2 cups grated carrots
  • 2 cups thinly sliced green cabbage
  • 1/4 cup thinly sliced red onion
  • 1/4 cup Sir Kensington's avocado mayonnaise
  • 3 tablespoons Sir Kensington's spicy brown mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons prepared horseradish
  • salt & pepper
  • 12 ounces cooked, shredded corned beef
  • 8 6" flour or corn tortillas
  • microgreens and/or chopped green onion for topping


  1. Combine the carrots, cabbage and red onion in a bowl.
  2. Whisk together the avocado mayonnaise, mustard, apple cider vinegar and horseradish until smooth. Season to taste with salt and pepper.
  3. Add half the sauce to the cabbage mixture and toss until fully coated. Toss half the remaining sauce with the shredded corned beef and reserve what's left for drizzling over top of the tacos.
  4. Toast/char the tortillas on a grill or open flame.
  5. Assemble the tacos by placing the slaw on the tortilla first, then the corned beef and topping with the microgreens, green onions and any additional desired mustard sauce.

Recipe courtesy of Gina from Running to the Kitchen. You can find the original recipe on her blog here: