Delicious Irish Tacos (Print Version)

Tender corned beef, golden crispy potatoes, and fresh cabbage slaw wrapped in warm flour tortillas for a satisfying Irish-Mexican fusion meal.

# What You 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 Steps:

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 occasionally until golden and crisp, about 12-15 minutes. Remove from skillet and set aside.
02 - Combine shredded cabbage, grated carrot, green onions, parsley, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a mixing bowl. Toss thoroughly until all vegetables are evenly coated. Set aside to allow flavors to meld.
03 - Return skillet to heat and add remaining tablespoon of oil. Add shredded corned beef and sauté for 2-3 minutes until heated through and lightly browned.
04 - Warm 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 soft and pliable.
05 - Place a layer of crispy potatoes on each warm tortilla. Top with warmed corned beef and a generous spoonful 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 topping.

# Expert Tips:

01 -
  • The crispy potatoes give you that satisfying hash brown crunch in every bite
  • The creamy mustard slaw cuts through the rich corned beef perfectly
  • Everything comes together in under an hour with mostly pantry staples
02 -
  • Dont overcrowd the pan when cooking potatoes or they will steam instead of crisp
  • The slaw can be made a few hours ahead but add the dressing right before serving
  • Warm tortillas are non-negotiable for that authentic taco experience
03 -
  • Pat your diced potatoes dry before cooking for extra crispy results
  • Let the slaw sit for 15 minutes before serving to meld the flavors

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