Delicious Irish Tacos (Print Version)
Fresh twist on tacos featuring corned beef, crispy potatoes, and cabbage slaw in warm tortillas
# 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 Cook:
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, 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 skillet. Add shredded corned beef and sauté for 2-3 minutes until heated through and lightly browned. Remove from heat.
04 - Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side, or microwave wrapped in damp paper towels for 30 seconds until soft and pliable.
05 - Layer each tortilla with a base of crispy potatoes, followed by warm corned beef and a generous portion of cabbage slaw. Drizzle with sour cream just before serving.
06 - Plate assembled tacos immediately and serve with extra slaw on the side if desired.
# Expert Advice:
01 -
- The contrast between hot crispy potatoes and cool crunchy slaw hits every craving at once
- It comes together faster than ordering takeout but tastes like you spent all day cooking
02 -
- Don't overcrowd the potatoes or they'll steam instead of crisp, work in batches if needed
- Let the slaw sit for at least 10 minutes to let the flavors meld before serving
03 -
- Cook potatoes in rendered bacon fat for extra depth if you have it
- Squeeze excess moisture from the grated carrot to keep slaw crisp