Chef Noel's corned beef tacos

By Noel Cunningham
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Corned Beef:

  • 1 tablespoon oil
  • 1 can grace corned beef
  • 1 small onion, finely diced
  • 3 tablespoons Grace Jerk marinade


  • 8 flour or corn tortillas, warmed
  • 2 cups head lettuce, shredded
  • 1/2 cup tomato, diced
  • 1 avocado, thinly sliced
  • 1 small head red cabbage, shredded
  • 1 cups shredded mozzarella/cheddar cheese
  • Lime wedges, for garnish, if desired
  • Chopped cilantro or parsley, for garnish, if desired


  • 1/4 cup mayo
  • 2 tablespoons Jerk marinade


  1. In a heated frying pan with oil, saute the onion then add corned beef and jerk marinade.
  2. Stir to combine and allow to cook for two to three minutes.
  3. Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and jerk mayo sauce. Top with chopped cilantro/parsley and a squeeze of lime.

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