Delicious Irish Tacos with Corned Beef (Printer-friendly)

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

# How To Make It:

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 frequently, until golden and crisp, approximately 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 ingredients are evenly coated. Set aside to allow flavors to meld.
03 - Add remaining oil to the skillet and place over medium heat. Add shredded corned beef and sauté for 2–3 minutes until heated through, stirring occasionally.
04 - Warm tortillas in a dry skillet over medium heat for 30 seconds per side or microwave in batches of 2 for 20 seconds until soft and pliable.
05 - Layer each tortilla with crispy potatoes as the base, top with warmed corned beef, and add a generous spoonful of cabbage slaw. Drizzle sour cream over the top.
06 - Arrange tacos on serving plates and serve immediately while tortillas are warm and potatoes remain crisp. Offer additional slaw on the side if desired.

# Expert Hints:

01 -
  • Its the lovechild of St Patricks Day and Taco Tuesday in the best possible way
  • Crispy potatoes and tender beef create this incredible texture contrast that keeps you coming back for seconds
  • The creamy slaw cuts through the richness like a bright fresh breeze
02 -
  • Do not rush the potatoes, that crunch is nonnegotiable and worth every minute of patience
  • Let the slaw sit for at least 10 minutes, the cabbage needs time to soften slightly and absorb the dressing
  • Warm tortillas make or break this experience, cold ones just do not deliver the same comfort
03 -
  • Cook the potatoes in two batches if your skillet is crowded, they will crisp up much better with breathing room
  • Use a box grater for the carrot instead of buying pre grated, the texture difference is noticeable

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