Corned beef and cabbage tacos







1 serving ( 4 mini tacos) 

Zucchini taco shell recipe below
 ( 4 mini shells = 2 greens ; 1/2 lean )

1 cup grated zucchini
1/4 cup egg beaters
3/8 cup reduced fat mixed cheese

preheat oven to 400

Grate 1 cup zucchini in a bowl and sprinkle with salt and let stand for 15 minutes then squeeze all the excess water out.
Mix all the above ingredients together with zucchini and make 4 mini circles (1/3 cup) on a cookie sheet that has parchment paper that is sprayed with non stick spray.(picture above) bake for approximately 30 minutes. flipping 1/2 way.  This picture is 2 servings. 

2.5 oz. cooked corned beef trimmed very good. 
1/2 cup raw cabbage ( you can use cooked but I prefer the crunch) 
3 teaspoons Dijon mustard or horseradish 

Cook your trimmed corned beef in your crock pot till nice and tender; approximately 6 hours on high. It should fall apart nicely when it’s done. 
Shred your cabbage; I use 3/4 cup green and 3/4 cup purple. 

Divide your 1/2 cup cabbage among your shells then add your 2.5 oz. corned beef among your 4 shells and top with your mustard or horseradish. 

Corned beef is high in sodium so only eat occasionally. 
Easy St. Patrick’s day meal. 

With the shells and filling 
1 lean
3 greens
3 condiments 





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