Reuben Tacos Recipes

CORNED BEEF REUBEN TACOS

Steps:

• In small bowl, mix together mayo and dill until well combined. Again, place in fridge if making ahead.
• Heat a large frying pan (affiliate) over medium heat. Grease with a 1 tbsp of butter, spreading it around the pan for even coverage. Meanwhile, set oven to a high broil and move the rack to the second slot from the top.
• To assemble the taco, first spoon a small 1/2 tbsp of dill mayo into the middle and lightly spread it around with the backside of the spoon. Place the taco in the frying pan (affiliate) so that the mayo side faces up. You can do multiple tacos at once, so long as each can lay fully flat in the pan.
• On top of the mayo, spread a small pinch of swiss cheese, being careful not to drop/waste any in the hot pan. Next, grab a healthy pinch of corned beef and lay it on top of the cheese. Top with sauerkraut and another small pinch of swiss cheese. Saute for about 3 minutes, or until the bottom of the taco begins to lightly brown. Remove each tortilla to a baking pan.
• When your baking pan is full, place it under the broiler in the your oven and watch carefully. Cook until cheese has melted and outside of tortilla barely begins to brown, about 2 minutes. Serve immediately.

REUBEN TACOS

Steps:

• Preheat oven to 425 degrees F.
• Start by dicing the corned beef; then fill up the tortilla bowl 3/4 of the way to the top and place on a baking sheet.
• Next, top the corned beef with sauerkraut and place in the oven for 10 minutes to heat it up.
• Remove the pan from the oven, turn on the broiler; then top each taco with a slice of Swiss cheese.
• Place under the broiler for 5 minutes until the cheese melts, remove the tacos from the oven, drizzle with Russian dressing; then serve immediately.

MEXICAN RUEBEN TACOS

Steps:

• In a medium bowl, combine dressing, chipotle chile and sour cream. Refrigerate until ready to use or for up to 6 hours.
• In a large skillet over medium heat, sauté corned beef until heated through, 4 to 6 minutes. Remove from skillet. Cover and keep warm in preheated oven.
• In the same skillet, sauté green chiles, red onion and sauerkraut until onion is soft and translucent, 10 minutes.
• To build tacos, skillet warm tortillas. Spread 1 T. of the dressing on one side of each tortilla. Place one slice of cheese on top of dressing. Divide corned beef equally among tortillas. Divide sautéed chile mixture equally over meat on each tortilla. Fold tortillas in half.

FRIED-FISH REUBEN TACOS

Steps:

• In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. With a fork, blend in the club soda until incorporated; it's okay if the batter is lumpy. Let rest at room temperature for 10 minutes.
• Preheat the oven to 350 degrees F. In a small bowl, combine the mayonnaise, pickle, and ketchup, and season with salt. In a deep fryer or a very large saucepan, heat 1 1/2 inches of vegetable oil to 375 degrees F. Pat the flounder dry and season lightly with salt. Dip 2 of the fillets in the batter and let any excess drip off. Fry the fish, turning once, until golden brown and crisp, about 2 1/2 minutes. Drain the fish on a rack set over a baking sheet and repeat with the remaining fish fillets and batter.
• Warm the tortillas in the oven for about 40 seconds, until hot and pliable. Spread the Russian dressing on the tortillas. Top with the sauerkraut, fried flounder, Jarlsberg cheese, and microgreens. Fold the tortilla over the fillings and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.