Delicious Irish Tacos (Printable version)

Tender corned beef, crispy potatoes, and fresh cabbage slaw in warm tortillas

# 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 of 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 vegetables are evenly coated. Set aside to allow flavors to meld.
03 - Heat remaining oil in the same skillet. Add shredded corned beef and sauté for 2–3 minutes until heated through and lightly crisped at the edges.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave in a damp paper towel for 20–30 seconds until warm and pliable.
05 - Place a layer of crispy potatoes on each tortilla, top with warm corned beef, then add a generous spoonful of cabbage slaw. Finish with a drizzle of sour cream across the top.
06 - Arrange tacos on a serving platter and serve immediately with any remaining slaw on the side.

# Expert tips:

01 -
  • The crispy potatoes add this incredible crunch that balances the tender beef perfectly
  • You get that satisfaction of Irish comfort food wrapped in handheld taco form
  • The cabbage slaw cuts through all the richness with a bright tangy bite
02 -
  • Do not overcrowd the pan when cooking the potatoes or they will steam instead of crisp
  • Let the slaw sit for at least 10 minutes so the flavors can really develop
  • The tortillas must be warm and pliable or they will crack when you fold them
03 -
  • Cook the potatoes in two batches if your skillet is not large enough
  • Pat the corned beef dry with paper towels before reheating for better crisping

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