Delicious Irish Tacos (Printable)

Tender corned beef, crispy potatoes, and fresh cabbage slaw in warm tortillas. A satisfying Irish-Mexican fusion ready in under an hour.

# 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 Steps:

01 - Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add diced potatoes, 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 medium 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 thoroughly heated through.
04 - Heat flour tortillas in dry skillet over medium heat for 30 seconds per side or microwave between damp paper towels for 20-30 seconds until soft and pliable.
05 - Layer crispy potatoes onto each warmed tortilla. Top with warmed corned beef and generous spoonful of cabbage slaw. Drizzle with sour cream.
06 - Serve immediately while warm. Offer extra slaw on the side if desired.

# Expert Advice:

01 -
  • The crispy potatoes give you that perfect hash brown crunch while staying tender inside
  • The tangy slaw cuts through rich corned beef like a bright, refreshing breeze
  • Everything comes together in under an hour for a dinner that feels fancy but eats casual
02 -
  • Do not overcrowd the skillet when cooking potatoes or they will steam instead of crisp
  • Let the slaw sit for at least 10 minutes to soften the cabbage slightly
  • Warm tortillas are essential—cold ones crack and fall apart immediately
03 -
  • Pat your diced potatoes dry with paper towels before cooking for extra crispiness
  • Toast your tortillas directly over a gas flame for 15 seconds per side to get those authentic charred spots

Go back