Delicious Irish Tacos (Printable)
Tender corned beef, crispy potatoes, and crunchy cabbage slaw 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:
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 crispy, about 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 evenly coated. Set aside to allow flavors to meld.
03 - Heat remaining 1 tablespoon oil in the same skillet. Add shredded corned beef and sauté for 2-3 minutes until heated through and lightly crisped at edges.
04 - Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side or microwave in damp paper towels for 20 seconds until soft and pliable.
05 - Build each taco by layering crispy potatoes on the tortilla base, followed by warm corned beef. Top generously with cabbage slaw and finish with a drizzle of sour cream.
06 - Serve immediately while potatoes remain crispy. Offer extra slaw on the side for guests who prefer additional crunch.
# Expert Tips:
01 -
- The crispy potatoes create this incredible texture contrast against tender beef and crunchy slaw that makes every bite exciting
- It turns ordinary leftovers into something that feels like a clever restaurant invention nobody else has discovered yet
02 -
- Overcrowding the pan with potatoes guarantees soggy disappointment, cook in batches if necessary
- Letting assembled tacos sit too long turns tortillas soggy, so build and eat immediately
03 -
- Pat your potatoes dry with paper towels before cooking for maximum crispiness
- Toast cumin seeds in the hot oil before adding potatoes for a subtle smoky depth