After a traditional St. Patrick’s Day meal, there’s often plenty of corned beef left to enjoy the next day. While classic leftovers like hash or sandwiches are always a great option, this recipe offers a fresh and unexpected way to transform those flavors into something entirely new.

These St. Patrick’s Day tacos combine tender corned beef with crisp cabbage, fresh herbs, and a creamy sriracha sauce. The contrast of warm, savory beef with cool, crunchy toppings creates a balanced and flavorful taco that feels both comforting and refreshing. It’s a simple way to give leftover corned beef a second life while bringing a fun, globally inspired twist to the table.

With just a few fresh ingredients and a quick assembly, these tacos come together effortlessly. The combination of warm corned beef, crisp cabbage, and a bright lime crema creates a balanced and flavorful dish that feels both comforting and light. The full recipe is below.

Serves: 6-8

Ingredients

2 cups leftover corned beef, sliced or shredded

6-8 Soft tortilla shells

Small container coleslaw (store bought or homemade)

Small container frizzled onions

1-2 teaspoons Hellmann’s Creamy Sriracha Sauce

1-2 teaspoons Cilantro leaves (garnish)

Directions

Place the chopped corned beef in a skillet over medium heat. Cook for 3–4 minutes, stirring occasionally, until warmed through and slightly crisp at the edges. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until soft and pliable. Divide the warm corned beef among the tortillas. When I assembled my tacos I added the corned beef on the bottom of the tortilla shell. Afterwards, I added coleslaw, creamy sriracha sauce, frizzled onions and garnished with cilantro leaves. Enjoy!