Delicious Irish Tacos (Printable)

Tender corned beef, crispy potatoes, and crunchy 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 Prepare:

01 - Heat 1 tablespoon vegetable 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 1 tablespoon vegetable oil in the skillet. Add shredded corned beef and sauté for 2–3 minutes until heated through and lightly crisped at edges.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave in a damp paper towel for 20–30 seconds until soft and pliable.
05 - Layer each warm tortilla with a portion of crispy potatoes, followed by warmed corned beef. Top generously with cabbage slaw and finish with a drizzle of sour cream.
06 - Arrange tacos on a serving platter and serve immediately while tortillas remain warm. Offer extra slaw on the side if desired.

# Expert Advice:

01 -
  • The crispy potatoes and tender corned beef create this incredible texture contrast that keeps every bite interesting
  • That tangy cabbage slaw cuts through the richness like a bright, refreshing surprise
02 -
  • Dont rush the potatoes, that crunch is what makes these tacos special and worth the extra few minutes
  • The slaw needs at least 10 minutes to sit so the vinegar can work its magic on the vegetables
03 -
  • Cooking the potatoes in two batches prevents overcrowding the pan and ensures even browning
  • Let the assembled tacos sit for just a minute before eating so the tortilla softens slightly from the heat

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