Preparation Info

Corned Beef and Cabbage Tacos

Made With Our

Horseradish Aioli

Base $7.95
Item: 111311

Traditional Pub Style Mustard

Base $6.50
Item: 120823

Maine Craft Ale Mustard

Base $4.49
Item: 120832


For the mustard sauce:


  • 2 cups small red potatoes, 1/2-inch dice
  • 2 Tablespoons light olive oil
  • Salt and pepper
  • 8 flour or corn taco size tortillas
  • 2 cups corned beef, cooked and shredded
  • 1 cup cabbage, shredded
  • 1 cup kale, stems removed, sliced thin
  • 1 cup Irish cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped for garnish


  1. Whisk together the mustard, sour cream, aioli and Guinness in a small bowl. Set aside.
  2. Preheat oven to 400° F. Place oven rack in middle of oven. Toss potatoes with oil, salt and pepper to taste until well coated. Spread out in a single layer on a baking sheet. Bake 35-45 minutes or until browned and crisp.
  3. Wrap tortillas in foil and heat in oven until warm, 5-10 minutes.
  4. Combine cabbage and kale.
  5. Serve tacos topped with a drizzle of mustard sauce and chopped parsley.