Delicious Irish Tacos (Printable)
Tender corned beef, crispy potatoes, and crunchy cabbage slaw wrapped in warm flour tortillas for a satisfying Irish-Mexican fusion meal.
# What You’ll Need:
→ Meats
01 - 14 oz cooked corned beef, shredded
→ Vegetables
02 - 2 medium potatoes, diced
03 - 1 cup green cabbage, thinly sliced
04 - 1 small carrot, grated
05 - 2 green onions, thinly sliced
06 - 2 tbsp fresh parsley, chopped
→ Tortillas
07 - 8 small flour tortillas
→ Sauces & Dairy
08 - 1/3 cup sour cream
09 - 2 tbsp mayonnaise
10 - 1 tbsp Dijon mustard
11 - 1 tsp apple cider vinegar
→ Spices & Oils
12 - 2 tbsp vegetable oil
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp sea salt
15 - 1/2 tsp garlic powder
# Steps:
01 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add diced potatoes and season with salt, pepper, and garlic powder. Cook stirring occasionally until golden and crisp, about 12 to 15 minutes. Remove from skillet and set aside.
02 - In a mixing bowl combine shredded cabbage, grated carrot, green onions, parsley, mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Toss thoroughly until all vegetables are evenly coated. Set aside to allow flavors to meld.
03 - Return skillet to heat and add remaining 1 tablespoon oil. Add shredded corned beef and sauté for 2 to 3 minutes until heated through and lightly browned.
04 - Warm tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in damp paper towels for 20 to 30 seconds until soft and pliable.
05 - Layer crispy potatoes on each warmed tortilla. Top with warmed corned beef and a generous portion of cabbage slaw. Drizzle sour cream over the filling.
06 - Serve immediately while tortillas are warm and potatoes remain crisp. Offer extra slaw on the side if desired.
# Expert Advice:
01 -
- The crunch of golden potatoes against tender corned beef creates texture in every single bite
- A bright slaw cuts through the richness, making these tacos feel light despite being hearty
02 -
- Dry your potatoes thoroughly after cutting to help them crisp instead of steam
- Let the slaw sit for at least 10 minutes so the vinegar can soften the cabbage just enough
03 -
- Cook potatoes in batches if your skillet is crowded to prevent steaming
- Warm your serving plates so the tacos stay hot longer