So we really love tacos… any kind of tacos. We’ve tried lots of different versions, try to make unique fusion tacos at home, and certainly hit up unique taco joints when we have the chance. But you know what kind of taco we’ve never seen? A Reuben taco. So we fixed that last week when we made the epic Corned Beef (see the prior post for that recipe). Using leftovers and a couple fridge staples, we made some epic Reuben tacos for dinner the other night.
If you like Reubens, you can’t go wrong. Give it a try.
A TRADITIONAL TWIST
A great reuben sandwich is something that we’re quick to order when we see it on a restaurant menu. Somehow restaurants just have the ability to make them awesome– crisp rye bread, melty Swiss cheese, hot and flavorful slices of corned beef and plenty of tangy sauerkraut to bring it all together. We usually order our Reubens with a bit of extra Thousand Island dressing, because that sauce is what really makes the sandwich shine.
As we were thinking about ways to use some of the leftover corned beef we had recently cooked up, the idea of tacos made us wonder how it would work out. Because we love tacos, we figured it was worth the try to make this traditional Reuben sandwich with a twist.
TURNED INTO TACOS
Our Reuben Tacos are basically the same as a Reuben sandwich, save for the vessel. Using tender and delicious flour tortillas as the base for this dish made for a fun twist. Using the cast iron griddle on our Traeger Ranger grill, we heated up the tortillas, frizzled the meat, warmed the sauerkraut and melted the cheese.
These tacos came together in no time, using ingredients we already had on hand from our earlier Reuben sandwiches, and were a really delicious way to use these flavors in a different way.
- Flour tortillas (taco sized)
- Thinly sliced leftover corned beef
- Swiss cheese
- Thousand Island dressing (mayo, ketchup, pickles, hot sauce, Garlic Junkie seasoning)
- Make thousand island dressing (combine mayo, ketchup, finely chopped pickles, a few teaspoons of pickle brine, and a bunch of your favorite hot sauce)
- Preheat grill with cast iron griddle until hot
- Quickly heat tortillas on both sides, then top with two slices of Swiss cheese
- On the same griddle, quickly frizzle the corned beef slices until heated through and crispy on the edges
- Assemble the tacos by topping cheese-topped tortillas with a bunch of corned beef, a big handful of sauerkraut and a generous drizzle of thousand island
OTHER REUBEN-LIKE RECIPES TO TRY
In addition to this recipe, I encourage you to try out some of these recipes for similarly delicious results:
There are also some great recipes (tacos and corned beef!) in my cookbook, which you can pick up here.
Reuben Tacos on the Traeger
- Traeger grill
- Flat top, griddle or cast iron pan
- 1 pound sliced corned beef
- 8 slices swiss cheese
- 1/2 cup sauerkraut
- 1/4 cup mayo
- 1/8 cup ketchup
- 4 tsp pickles, finely minced
- 1 tsp pickle juice
- 1 tsp Garlic Junkie seasoning
- 8 flour tortillas
- Preheat your Traeger Grill to high heat and include a cast iron griddle, flat top or pan inside. Let it all get very hot
- While the grill heats, combine the mayo, ketchup, pickles, pickle juice and Garlic Junkie in a small bowl and mix well
- When the grill is hot, place the slices of corned beef on the pan to frizzle slightly
- Transfer the meat to a plate to hold
- Place the tortillas in the pan and cook on one side, then flip them over and top with ingredients in this order: sauerkraut, meat, cheese
- Allow to cook for 2-3 minutes until heated through and cheese begins to melt
- Remove tacos from grill and top with a dollop or drizzle of thousand island dressing
- Serve and enjoy!