Irish Tacos with Corned Beef (Print)

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

# 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 Make It:

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 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 edges.
04 - Warm flour tortillas in a dry skillet over medium heat for 15-20 seconds per side, or microwave in a damp paper towel for 20 seconds until soft and pliable.
05 - Layer each warm tortilla with crispy potatoes as the base, top with warmed corned beef, then add a generous portion of cabbage slaw. Drizzle with sour cream and serve immediately while warm.

# Expert Advice:

01 -
  • The crispy potatoes give you that perfect crunch you never knew you needed in a taco
  • Corned beef and cabbage slaw is the unexpected pairing that just works somehow
  • Ready in under an hour but tastes like you spent all day planning it
02 -
  • Do not rush the potatoes, those crispy edges are non negotiable for the right texture
  • Let the slaw sit for at least 10 minutes so the cabbage softens slightly
  • Warm tortillas make or break this, cold ones just fall apart
03 -
  • Cook potatoes in two batches if your skillet is crowded, overcrowding makes them soggy
  • Pat the shredded corned beef dry with paper towels before heating for better crisping

Go Back