Delicious Irish Tacos (Printable)

Fresh fusion of corned beef, crispy potatoes, and zesty 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 Steps:

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, about 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 tablespoon of oil in the same skillet. Add shredded corned beef and sauté for 2-3 minutes until heated through and slightly crisped at the edges.
04 - Warm 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 - Build each taco by layering crispy potatoes on the warm tortilla, followed by a portion of warmed corned beef. Top generously with cabbage slaw and finish with a drizzle of sour cream.
06 - Arrange tacos on a serving platter and offer extra slaw on the side. Serve immediately while tortillas are warm and potatoes remain crispy.

# Helpful Tips:

01 -
  • The crispy potatoes give you that satisfying hash brown crunch in every single bite
  • The tangy slaw cuts through the rich corned beef like magic
02 -
  • Don't rush the potato step or you will end up with soggy disappointments instead of crispy gems
  • Let the slaw sit for at least 10 minutes so the flavors can really mingle
03 -
  • Cook the potatoes in batches if your skillet is crowded to ensure proper crisping
  • Warm your tortillas right before serving so they do not get stiff

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