Simple Way to Prepare Any-night-of-the-week Spicy Corned Beef Tacos with an Avocado Dressing Coleslaw

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The ingredients needed to make Spicy Corned Beef Tacos with an Avocado Dressing Coleslaw:

1. Get slow cooked corned beef
2. Prepare 1 packages corned beef
3. Prepare 1 tbsp ground cumin
4. Prepare 2 beers
5. Prepare 1 tbsp Mexican oregano
6. Prepare 1 tbsp minced garlic
7. Prepare 1 tsp ground black pepper
8. Prepare water
9. Prepare Coleslaw dressing
10. Make ready 1 Avocado
11. Take 1/2 onion, minced
12. Take 1 tbsp apple cider vinegar
13. Take 1 tbsp lemon juice
14. Prepare 2 tbsp Best Foods mayonnaise
15. Get 2 tbsp Mexican La Crema
16. Get 1 tsp dry mustard
17. Take 1 tbsp agave nectar
18. Prepare Coleslaw
19. Get 1 head small cabbage, chopped
20. Take 1 diced red onion
21. Prepare 1 colored bell pepper diced
22. Take 1 carrot, minced
23. Prepare salt
24. Prepare spicy corned beef
25. Prepare 2 tbsp olive oil
26. Prepare 1 onion, chopped
27. Get 1/2 can Chipotle in adobo sauce
28. Make ready 12 oz BBQ sauce
29. Make ready Tortilla
30. Get tortillas
31. Get olive oil, extra virgin

Here is how you achieve that. Ingredients of Spicy Corned Beef Tacos with an Avocado Dressing Coleslaw Prepare of slow cooked corned beef. Whisk together the avocado mayonnaise, mustard, apple cider vinegar and horseradish until smooth. Season to taste with salt and pepper.

Steps to make Spicy Corned Beef Tacos with an Avocado Dressing Coleslaw:

1. Place all the ingredients for slow cooked corned beef into a slow cooker. Add enough water just to cover. Cook on low while you go to work.
2. Later that night, place avocado in a blender with the onion, lemon juice and vinegar. The onion blended with the avocado first will help to keep it green longer. Add the rest of the dressing ingredients and blend until smooth.
3. Add the dressing to all of the prepared coleslaw ingredients. And set aside.
4. Sauté onion in a large skillet. Blend chipotle in adobo sauce with bbq sauce. Remove corned beef from slow cooker and shred. Add corned beef and sauce to skillet.
5. In a flat cast iron pan , heat olive oil applied lightly with a paper towel. Once temperature reaches medium high place tortilla on it. Flip when it starts to inflate and brown. Brown other side.
6. Fill tortilla with corned beef and coleslaw. Top with ingredients of choice such as fresh cilantro and cheese.

Whisk together the avocado mayonnaise, mustard, apple cider vinegar and horseradish until smooth. Season to taste with salt and pepper. 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. In a small bowl, whisk together vinegar, avocado oil, paprika and cumin.

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