Irish Tacos Corned Beef (Printable)
Tender corned beef meets crispy potatoes and zesty cabbage slaw in warm tortillas for a hearty 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:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced potatoes and season with half the 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, and apple cider vinegar. Season with remaining salt and pepper. Toss thoroughly until all vegetables are evenly coated. Set aside to allow flavors to meld.
03 - Heat remaining tablespoon of oil in the same skillet. Add shredded corned beef and sauté for 2-3 minutes until heated through and slightly crisped at edges.
04 - Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side or microwave between damp paper towels for 20-30 seconds until warm and pliable.
05 - Layer each tortilla with crispy potatoes, followed by warm corned beef. Top with a generous portion of cabbage slaw. Finish with a drizzle of sour cream across the top.
06 - Serve immediately while tortillas are warm and potatoes remain crisp. Offer extra slaw on the side for guests who prefer additional crunch.
# Expert Advice:
01 -
- The way crispy potatoes and tender corned beef crunch together inside a warm tortilla feels like comfort food decided to throw a party
- That tangy slaw cuts through everything perfectly, and honestly it makes the whole plate disappear faster than you expect
02 -
- Dont rush the potatoes, that crunch is what makes these tacos special and worth every minute of cooking time
- Letting the slaw sit for at least 10 minutes makes all the difference in how the flavors come together
03 -
- Pat your diced potatoes dry with paper towels before cooking to help them get extra crispy
- Let the assembled tacos sit for just a minute before eating so the tortilla softens slightly from the warm fillings