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My favorite way to eat a Reuben – as a taco! With deliciously savory and tender corned beef, some traditional sauerkraut, creamy Russian dressing, and plenty of Swiss cheese, this recipe is great way to use up leftover corned beef or to make anytime you’re craving LOTS of flavor.

Overhead view of 5 reuben tacos on a serving tray with a bowl of dressing

What Makes This Recipe So Good

  • Take everything you love about a Reuben – the savory corned beef, the tart sauerkraut, the nutty Swiss cheese, the creamy Russian dressing – and swap out the traditional rye bread for soft, warm tortillas. Sounds amazing right? IT IS! This is hands down my new favorite way to eat a Reuben because it’s just mind-blowingly incredible.
  • This is a great way to use up any leftover St. Patrick’s Day corned beef, but you can enjoy this dish whenever you want – just stop by the deli counter and pick up one pound of thickly sliced deli corned beef!

Key Ingredients

Corned Beef – Iconic Reuben sandwiches are always made with corned beef. You can use pastrami (they’re really similar) or you could even use turkey, but then you’d technically be making Rachel tacos, not Reuben tacos.

Russian Dressing – Store-bought will work, but I prefer the amount of flavor you get from a freshly made dressing. If you prefer something less spicy and more sweet, you might want to try a Thousand Island dressing instead.

Sauerkraut – Another component of a classic Reuben sandwich. This fermented cabbage works really well for corned beef tacos, mimicking shredded lettuce or slaw from typical tacos but keeping that overall Reuben feel.

Chef’s Tips

  • If you’ve got time, make the Russian dressing at least an hour in advance. The longer it chills, the deeper the flavors will be!
  • I kept it pretty basic with classic 8-inch taco tortillas. For a more street-taco feel, use 6-inch fajita tortillas. You could also make these into burritos or quesadillas if you wanted – just use the larger 10-inch tortillas!
  • Corned beef and cabbage is a classic combo. If you want a little more crunch, try adding a little cabbage slaw to your Irish tacos.
Overhead closeup view of 3 reuben tacos side-by-side

Other Delicious Recipes You’ll Enjoy

Recipe By: Cheryl Malik

Reuben Tacos

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
My favorite way to eat a Reuben – as a taco! With deliciously savory and tender corned beef, some traditional sauerkraut, creamy Russian dressing, and plenty of Swiss cheese, this recipe is great way to use up leftover corned beef or to make anytime you're craving LOTS of flavor.
10 tacos


  • baking sheet
  • Small bowl


For the Russian Dressing

  • ½ cup mayonnaise
  • 3 tablespoons ketchup or ketchup-style chili sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • salt to taste

For the Reuben Tacos

  • 10 8-inch flour taco tortillas
  • 1 cup Russian dressing from recipe above, see Notes
  • 1 pound leftover corned beef diced, see Notes
  • 1 cup shredded Swiss cheese
  • 1 cup sauerkraut drained very well
  • fresh dill optional, for garnish


For the Russian Dressing

  • Add all ingredients to small bowl and stir until thoroughly combined. Chill until ready to serve.

For the Reuben Tacos

  • Preheat oven to 350° Fahrenheit and lay tortillas out flat on baking sheet.
  • Spread approximately 2 tablespoons Russian dressing down center of each tortilla. Top tortillas with equal amounts of corned beef and shredded Swiss cheese.
  • Place baking sheet in preheated oven and bake 5 to 8 minutes or until heated through and cheese is melted. Remove from oven and top with sauerkraut and a pinch of fresh dill, if desired. Serve warm.
  • Corned Beef: If you don’t have leftover corned beef, use 1 pound of deli corned beef that’s sliced thicker than you would normally use for sandwiches.
  • Russian Dressing: You could also use Thousand Island dressing. It’s not as authentic but it’s super easy to find prepared.

Approximate Information for One Serving

Serving Size: 1tacoCalories: 357calProtein: 14gFat: 21gSaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 1201mgPotassium: 194mgTotal Carbs: 27gFiber: 2gSugar: 4gNet Carbs: 25gVitamin A: 123IUVitamin C: 15mgCalcium: 187mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. I’m trying this with plant based chicken! If you have any recipes for non meat eaters that would be great!

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