Ingredients

• Left-over Corned Beef (Crock-pot Corned Beef – see previous post)
• Taco Seasoning – To Taste
• 1/8 tsp. Red Pepper
• 1/2 tsp. Salt
• 1/2 cup Red Cabbage, Thinly Diced
• 1/2 cup Cilantro, Chopped
• 1 Lime
• 1 Avocado, Sliced
• 1/2 cup Shredded Cheddar Cheese
• 1 Pack Siete Cassava Flour Tortillas
• Optional: Sour Cream (or sub Greek Yogurt)
• Optional: Jalapenos

Directions:

Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)

Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.

Chop the cilantro and avocado.

Warm the tortillas in another frying pan over low heat.

Assemble tacos and enjoy!