Delicious Irish Tacos (Print View)

Tender corned beef, crispy potatoes, and fresh cabbage slaw 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

# Method:

01 - Heat 1 tablespoon vegetable 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 crispy, about 12–15 minutes. Remove from skillet and set aside.
02 - In a mixing bowl, combine shredded cabbage, grated carrot, green onions, parsley, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Toss thoroughly until all vegetables are evenly coated. Set aside to allow flavors to meld.
03 - Heat remaining 1 tablespoon oil in the same skillet. Add shredded corned beef and sauté for 2–3 minutes until heated through and slightly crisped at edges.
04 - Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in damp paper towels for 20–30 seconds until soft and pliable.
05 - Layer each tortilla with crispy potatoes, followed by warm corned beef and a generous portion of cabbage slaw. Drizzle with sour cream and serve immediately.

# Insider Tips:

01 -
  • The way crispy potatoes and tender corned beef tangle together in every bite
  • That bright creamy slaw cuts through the richness like a breeze
  • Ready in under an hour but tastes like something you spent all day planning
02 -
  • Overcrowding the pan when cooking potatoes is the fastest way to end up with soggy disappointment
  • The slaw needs at least 10 minutes to sit so the vinegar can work its magic on the cabbage
  • Warm tortillas make or break this dish, cold ones crack and fall apart
03 -
  • Cook your potatoes in advance and reheat them when you're ready to assemble
  • Shred the corned beef while it's still slightly warm for easier handling
  • Double the slaw recipe and keep it on hand for quick lunches

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