Delicious Irish Tacos (Printable)

Tender corned beef, golden potatoes, and fresh 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 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 evenly coated. Set aside to allow flavors to meld.
03 - Add remaining oil to the skillet and heat over medium heat. Add shredded corned beef and sauté for 2–3 minutes until heated through and slightly crisped at edges.
04 - Warm tortillas in a dry skillet over medium heat for 30 seconds per side or microwave in batches until soft and pliable.
05 - Layer each tortilla with a portion of crispy potatoes, followed by warm corned beef. Top generously with cabbage slaw and finish with a drizzle of sour cream.
06 - Serve immediately while tortillas are warm and potatoes remain crisp. Offer extra slaw on the side if desired.

# Expert Suggestions:

01 -
  • The crispy potatoes give you that perfect crunch while staying tender inside, making every bite feel like a discovery
  • Something magical happens when the tangy slaw cuts through rich corned beef—the whole thing becomes greater than its parts
02 -
  • Don't crowd your pan when cooking the potatoes or they'll steam instead of crisp—work in batches if necessary because that crunch is non-negotiable
  • The slaw needs at least 10 minutes to hang out in the dressing, so make it first and let it work while you prep everything else
03 -
  • If your corned beef seems too salty, give it a quick rinse under cold water before heating—it'll still have plenty of flavor without being overwhelming
  • Add a sprinkle of sharp Irish cheddar over the hot potatoes before topping with beef—the way it melts into everything is absolutely worth it

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