New York

Pastrami Tacos

A love letter to NYC delis wrapped in a tortilla. Piled-high, peppery pastrami meets spicy brown mustard and crunchy pickles. It's Katz's Deli meets street taco culture in the most delicious way possible.

⏱ Total 15min 🍴 Serves 4 🏗 NYC Classic 🥩 Deli Style

Equipment Needed

🍳 Skillet or Griddle
🥄 Tongs
🔪 Sharp Knife
🥖 Cutting Board

Instructions

1

Make the slaw (if using): Toss shredded cabbage with mayonnaise, vinegar, sugar, salt, and pepper. Refrigerate while prepping other ingredients.

2

Make Russian dressing (if using): Whisk together mayonnaise, ketchup, horseradish, and Worcestershire sauce. Set aside.

3

Heat the pastrami: The key to great pastrami is warming it properly. In a skillet over medium heat, add pastrami slices with a splash of water. Cover and steam for 2-3 minutes until hot and slightly softened.

Tip: Quality matters! Seek out hand-sliced pastrami from a real deli if possible. Pre-packaged works in a pinch but doesn't compare.
4

Melt the cheese: Tear Swiss cheese slices into pieces and lay over the warm pastrami in the skillet. Cover for 30 seconds until cheese begins to melt.

5

Warm tortillas: Heat tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred in spots.

6

Prep the pickles: Slice dill pickles lengthwise into spears or chop into rounds. Pat dry with paper towels to prevent sogginess.

7

Assemble: Spread a line of spicy brown mustard on each warm tortilla. Pile on the warm pastrami with melted Swiss. Add sliced pickles.

8

Add toppings: If using, add a scoop of coleslaw and a drizzle of Russian dressing for the full Reuben experience.

9

Serve immediately: These tacos are best eaten right away while the pastrami is warm and the cheese is melted. Serve with extra pickles and mustard on the side.

💡 Pro Tips & Variations

  • The meat matters: Real deli pastrami is cured, smoked, and seasoned with a peppery bark. Don't substitute with roast beef or corned beef - they're different animals.
  • Classic vs. Reuben style: Purists go mustard and pickles only. Reuben fans add the slaw and Russian dressing. Both are valid life choices.
  • Steam, don't fry: Pastrami dries out quickly when fried. Steaming keeps it moist and tender like at the deli counter.
  • Go big on portions: A proper deli sandwich is piled high. Don't skimp - load up those tacos!
  • Add some heat: A few pickled cherry peppers or a drizzle of hot sauce adds a nice kick.
  • Rye tortillas: Some specialty stores sell rye flour tortillas - the ultimate fusion for this dish!
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