Pin it Crispy diced potatoes and tender shredded corned beef come together with a vibrant cabbage-carrot slaw, all nestled in warm flour tortillas. The tangy slaw features mayonnaise, Dijon mustard, and apple cider vinegar for brightness, while a finish of cool sour cream ties everything together. Ready in just 50 minutes, these hand-held delights blend comforting Irish ingredients with Mexican presentation for a satisfying meal any night of the week.
The idea for Irish Tacos hit me during a St. Patrick's Day pub run when the kitchen was out of bread but stocked with tortillas. I watched the cook improvise, and something about corned beef in a taco shell just made perfect, beautiful sense.
My roommate walked in while I was testing this recipe and literally stood over the stove eating the crispy potatoes straight from the pan. Those potatoes became the non negotiable foundation of the entire dish.
Ingredients
- 400 g cooked corned beef shredded This is the star of the show so get a good quality cut from your deli or use leftovers from a proper boiled dinner
- 2 medium potatoes diced Yukon Gold or russet work beautifully here just keep the pieces small so they crisp up fast
- 1 cup green cabbage thinly sliced Fresh and crunchy this brings the slaw to life with incredible texture
- 1 small carrot grated Adds sweetness and that gorgeous pop of color to the slaw mix
- 2 green onions thinly sliced Their mild onion flavor brightens everything without overpowering the beef
- 2 tbsp fresh parsley chopped Fresh herbs make such a difference dont skip this step
- 8 small flour tortillas Warm them up really well so theyre soft and pliable not stiff or cracking
- 80 ml sour cream The cool creamy element that ties all the bold flavors together
- 2 tbsp mayonnaise Essential for the creamy slaw dressing base
- 1 tbsp Dijon mustard Gives the slaw that perfect tangy kick
- 1 tsp apple cider vinegar Brightens the slaw and cuts through the rich ingredients
- 2 tbsp vegetable oil You need good oil to get those potatoes properly crispy and golden
- ½ tsp ground black pepper Freshly cracked makes all the difference here
- ½ tsp sea salt Season in layers as you cook for the best flavor
- ½ tsp garlic powder Sprinkle this over the potatoes for that savory depth
Instructions
- Crisp the potatoes
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Toss in the diced potatoes season generously with salt pepper and garlic powder. Cook undisturbed for a few minutes then stir occasionally until golden and crisp about 12 to 15 minutes. Remove and set aside on a plate.
- Make the slaw
- In a mixing bowl combine shredded cabbage grated carrot green onions and parsley. Whisk together mayonnaise Dijon mustard apple cider vinegar salt and pepper. Pour over the vegetables and toss until everything is beautifully coated. Set aside to let the flavors meld.
- Warm the corned beef
- Add the remaining oil to the same skillet and toss in the shredded corned beef. Sauté for 2 to 3 minutes just until heated through and slightly crisped at the edges. Remove from heat.
- Prepare the tortillas
- Heat tortillas in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. Keep them warm in a clean kitchen towel.
- Assemble the tacos
- Layer crispy potatoes on each warm tortilla followed by a generous portion of warmed corned beef. Top with a heaping spoonful of that bright crunchy slaw. Finish with a drizzle of sour cream.
- Serve them up
- Plate the tacos immediately while everything is still hot and the tortillas are soft. Pass extra slaw at the table for anyone who wants to pile on more.
Pin it These tacos have become my go to when friends are over and everyone starts building their own at the table. Theres something about the hands on assembly that turns dinner into a party.
Make It Your Own
Swap corned beef for slow cooked beef brisket or leftover roast beef if that is what you have on hand. A sprinkle of sharp Irish cheddar melted over the hot beef takes this to another level entirely.
Perfect Pairings
A crisp cold lager or dry cider cuts through the richness beautifully. A simple green salad with a light vinaigrette balances out the hearty components.
Make Ahead Magic
The slaw actually gets better after sitting for a few hours in the fridge so feel free to make it ahead. You can also cook the potatoes in advance and reheat them in a hot oven to restore their crunch.
- Warm the tortillas right before serving or they will get tough
- Keep all components separate until you are ready to eat
- Leftovers can be stored in the fridge for up to 2 days
Pin it This recipe started as a happy accident and turned into something I make on repeat. Hope it becomes a favorite in your kitchen too.
Recipe FAQs
- → Can I use leftover corned beef?
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Absolutely. Leftover cooked corned beef works perfectly—just shred it before sautéing briefly to warm through.
- → What cheese pairs best?
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Sharp Irish cheddar adds excellent flavor and melts beautifully over the warm corned beef and potatoes.
- → Can I make the slaw ahead?
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Yes. Prepare the slaw up to 4 hours ahead and refrigerate. The flavors meld beautifully over time.
- → What beverages complement this dish?
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A crisp lager or dry cider balances the rich corned beef and tangy slaw perfectly.
- → Are corn tortillas an option?
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Certainly. Corn tortillas work well—just warm them gently to prevent cracking when folding.
