Delicious Irish Tacos (Printable)

Tender corned beef, crispy potatoes, and fresh cabbage slaw in warm tortillas for a satisfying 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 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 - Add remaining oil to the skillet. Place shredded corned beef in pan 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 batches of 2 for 20 seconds until soft and pliable.
05 - Build each taco by placing a layer of crispy potatoes on the warm tortilla, followed by a portion of corned beef. Top generously with cabbage slaw and finish with a drizzle of sour cream.
06 - Arrange assembled tacos on a serving platter and serve immediately. 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 corned beef that somehow feels absolutely essential once you taste it
  • That tangy mustard slaw cuts through all the richness and keeps every single bite feeling light and fresh
02 -
  • Do not overcrowd the pan when cooking the potatoes or they will steam instead of getting perfectly crispy
  • Let the slaw sit for at least 10 minutes so the flavors can meld together properly
03 -
  • Cook the potatoes a day ahead and reheat them in the oven at 400°F for 10 minutes for even better crisping
  • Season the slaw a little more aggressively than you think necessary since the tortillas need that extra punch of flavor

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