Shred your leftover corned beef using two forks until it’s nice and fluffy.

In a skillet, heat a splash of oil over medium heat. Add the shredded corned beef and cook for about 5 minutes, stirring occasionally, until it’s heated through and slightly crispy.

While the filling cooks, warm your tortillas in another pan or directly over an open flame for a few seconds on each side.

Place a generous scoop of the savory corned beef mixture in the center of each warmed tortilla.

Pile on your favorite toppings like fresh cilantro, diced onions, or a drizzle of creamy sauce.

Plate your corned beef tacos with lime wedges on the side and serve immediately while they’re warm.