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Corned beef taquitos are the best way to eat your St. Paddy’s Day leftovers

Taquitos are an easy and scrumptious way to use up leftover meat, and with all the corned beef you’ll have after St. Patrick’s Day, they’re the perfect choice to repurpose your holiday eats.

When there’s corned beef, you have to have cabbage, right? These taquitos come with shredded cabbage pico de gallo, and if you like, some cubed avocado and lime juice can be added to the mix.

Image: Nancy Foster/SheKnows

In addition to the tortillas being crispy, so are the edges of the corned beef, which is super tasty.

Image: Nancy Foster/SheKnows

For a quick and easy guacamole dip, smashed-up avocado can be mixed in with the cabbage pico de gallo. Guac, pico and overstuffed Irish taquitos are so good you may completely forget that they’re made with leftovers.

Image: Nancy Foster/SheKnows

Corned beef taquitos with cabbage pico de gallo recipe

Yields 12

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes


For the cabbage pico de gallo

  • 1/2 onion, chopped
  • 4 Roma tomatoes, chopped
  • 1 large jalapeño, seeds removed, chopped
  • 1/3 cup chopped cilantro
  • 1/2 cup chopped green cabbage
  • 1/4 teaspoon salt (or to taste)
  • 2 dashes ground black pepper
  • 1/2 lime, juiced, for the pico de gallo
  • 1 avocado, peeled, seed removed, chopped (optional)
  • 1/2 lime, juiced, for the avocado (optional)
For the taquitos

  • 12 corn tortillas
  • 3 cups cooked and shredded corned beef
  • 3/4 cup canola oil (amount may vary depending on size of pan)


For the cabbage pico de gallo

  1. To a medium-size bowl, add the onion, tomatoes, jalapeño, cilantro, green cabbage, salt, pepper and lime juice. Mix together, and set aside.

For the taquitos

  1. Heat a medium skillet on medium heat, and add the canola oil.
  2. Using tongs, dip a tortilla into the oil for just a moment, then quickly remove it, and put it on a large plate.
  3. Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the shredded corned beef (about 1/4 cup per taquito) in a horizontal line, with some of the meat extending over both sides of the tortilla.
  4. When the tortilla is cool enough to touch, carefully roll it as tightly as possible. Set aside, and repeat the process with the rest of the corned beef.
  5. In between wrapping the tortillas, add a couple of taquitos to the skillet, leaving enough room to dip the remaining tortillas in the oil (for rolling the taquitos). Watch the oil closely, and if it gets too hot, turn the heat down slightly.
  6. When the bottom sides of the taquitos in the pan turn a golden color, turn them over.
  7. Continue to cook the taquitos until all sides are a golden color.
  8. Remove the taquitos from the skillet, and lay them on a paper towel-lined plate.
  9. Serve while warm with cabbage pico de gallo and avocado (optional).

More leftover corned beef recipes

Corned beef and cabbage pizza
Corned beef tacos with spicy cabbage slaw
Cheesy corned beef sliders

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