Let’s Talk Irish Tacos (Trust Me – They’re Worth It!)
First things first: if you’d told me a few years back that I’d ever slap corned beef and cabbage in a taco, I would’ve laughed you all the way down the street. But here we are. I cobbled these Irish tacos together the night after St. Patrick’s Day when we had, like, a mountain of leftover corned beef. Honestly, it was that or eating sandwiches all week (which, y’know, gets wildly dull after day two). I once burned the potatoes trying to multitask, but the onions covered my tracks—no one noticed a thing. That’s the magic of tacos, right?
Why You’ll Love This Mash-Up (And Why I Do!)
I whip these up when I’m craving something a little rebellious but still cozy. My family gobbles them up faster than I can say Erin go Bragh. And hey, if you’re bored with regular tacos, these are your ticket to making leftovers exciting (well, as exciting as leftovers get). I was initially worried the cabbage would be, um, too squeaky (you know what I mean), but sautéing it takes that edge off. If you’re nervous about messing up spuds, I’ve wrecked ‘em a few times and everything still turned out fine – just douse it in mustard, no one will know.
Here’s What You Need (Substitutions, Too!)
- About 3 medium potatoes, diced small (or 2 big ones if that’s all you’ve got – Yukon Gold’s nice, but russets work too)
- 1 to 1.5 cups cooked corned beef, shredded or chopped (I’ve used pastrami in a pinch, don’t tell my mother!)
- Half a small head of green cabbage, sliced thin (Some folks use bagged coleslaw mix, which is fine for lazy nights)
- 1 yellow onion, sliced (red onion is grand if that’s what’s rattling around your pantry)
- 8 small flour tortillas (or corn, or those oddball whole wheat ones that always get leftover)
- 2 tablespoons butter (or more, if your ancestors are watching)
- Salt and pepper, to taste
- Mustard or horseradish sauce, for serving (grainy mustard is my favorite, but any old squeeze bottle will do)
- Optional: shredded cheese, chopped scallions, leftover parsley—whatever’s green and vaguely Irish looking
Alright, How Do You Make These?
- Start with the potatoes: Heat half your butter in a big ol’ skillet over medium-high. Toss in the diced potatoes, season ’em with salt and pepper, and stir so they don’t glue themselves to the pan. Fry until they get crispy, about 8-10 minutes; don’t fret if a few stick. They give good flavor. (This is usually when I sneak a few right from the pan—scalding my mouth every single time. Will I learn? Probably not.)
- Add onions & cabbage: Drop in your sliced onions, stir for a minute or two til soft, then in goes the cabbage. More salt and pepper. Stir it all together, add the rest of the butter. Let everything slump down and go golden, about 8 minutes. The cabbage will look strange at first; don’t panic—it mellows.
- Warm your tortillas: You can do this in a dry skillet, the oven, or honestly, I’ve tossed them right on the stove flame for a second or two per side, cowboy style. If you forget and serve them cold, well, nobody’s perfect.
- Add the meat: Stir in your corned beef. If it’s from the fridge, give it a minute to warm through; if it’s warm already, just tuck it in and call it good. Taste for seasoning. Salt? Pepper? You know what you like.
- Build your taco: Pile the filling into your tortillas. Top with mustard (don’t be shy), maybe a sprinkle of cheese or scallions if you’re feeling fancy. I like a tiny bit of horseradish too.
- Eat up! Serve right away. And if you manage leftovers, I salute you, because that’s rare in my kitchen.
Notes from the Front Lines (Aka My Kitchen)
- I once tried using red cabbage—it turned everything magenta. Still tasted good but looked like a science experiment gone wrong.
- If you want it spicier, a pinch of smoked paprika or chili flakes does the trick.
- Tortillas tearing? Actually, it works better if you microwave them under a damp towel for 20 seconds, but I always forget. Just fold carefully.
Wacky Variations (Some Winners, Some…Not)
- I’ve swapped sweet potatoes for regular; totally lovely, maybe even better? (Don’t tell Dublin.)
- Once tried adding Guinness gravy—too soggy. Eat that with a fork, not your hands.
- Vegetarian? Skip the beef and go heavy on the potatoes and onions. Not exactly the same, but still does the trick on a chilly day.
Stuff You Actually Need (Or How I MacGyver It)
- Large skillet – don’t have one? Use two smaller ones, or just batch it out.
- Knife & chopping board—obviously.
- Spatula or wooden spoon – I once used salad tongs and survived, so don’t stress if your kitchen tools are mismatched.
How Long Will These Keep? (Or Will They?)
They technically keep 2-3 days in the fridge, reheated gently in a skillet. But honestly, in my house these tacos vanish before I can think about leftovers. If you somehow have extras, pop the filling (not the tortillas) in a sealed container. Never tried freezing—I wouldn’t bother, they get a bit mushy.
How I Serve Irish Tacos (Hint: Put the Beer On Ice)
We always eat these with a dollop of mustard on top (English, not the bright yellow stuff) and a pint of lager if it’s the weekend. Sometimes I toss a pickle spear on the side for a little zip. Oh, and my youngest insists on ketchup—kids, eh?
Things I Learned (a.k.a., Don’t Be Like Me)
- If you rush the potatoes, they go soggy—just trust the process and let them brown. I’ve ruined a batch or two rushing to get dinner on the table.
- Don’t overload the tortilla or you’ve got an Irish burrito by accident. Not even mad about it, just not the plan.
FAQ: Folks Actually Ask Me These!
- “Can I make these with hash browns?” Yep! Actually, it’s a great shortcut if you’re feeling lazy (which I often am).
- “Is rye bread instead of tortillas crazy?” Well, it’s not a taco anymore, but who’s judging—call it dinner and carry on.
- “Can I prep this ahead?” The potato-cabbage-beef mix keeps fine, but warm the tortillas fresh. They get sad in the fridge.
- “What if I don’t have corned beef?” Use roast beef or even leftover brisket. Not the most traditional, but honestly, it works.
- “What’s the best cheese?” I go for sharp cheddar, but my cousin uses Swiss. On second thought, whatever cheese you fancy is probably best.
Well, that’s my take—hope you’ve got plenty of napkins handy. Trust me, your hands’ll thank you.
Ingredients
- About 3 medium potatoes, diced small (or 2 big ones if that’s all you’ve got – Yukon Gold’s nice, but russets work too)
- 1 to 1.5 cups cooked corned beef, shredded or chopped (I’ve used pastrami in a pinch, don’t tell my mother!)
- Half a small head of green cabbage, sliced thin (Some folks use bagged coleslaw mix, which is fine for lazy nights)
- 1 yellow onion, sliced (red onion is grand if that’s what’s rattling around your pantry)
- 8 small flour tortillas (or corn, or those oddball whole wheat ones that always get leftover)
- 2 tablespoons butter (or more, if your ancestors are watching)
- Salt and pepper, to taste
- Mustard or horseradish sauce, for serving (grainy mustard is my favorite, but any old squeeze bottle will do)
- Optional: shredded cheese, chopped scallions, leftover parsley—whatever’s green and vaguely Irish looking
Instructions
-
1Start with the potatoes: Heat half your butter in a big ol’ skillet over medium-high. Toss in the diced potatoes, season ’em with salt and pepper, and stir so they don’t glue themselves to the pan. Fry until they get crispy, about 8-10 minutes; don’t fret if a few stick. They give good flavor. (This is usually when I sneak a few right from the pan—scalding my mouth every single time. Will I learn? Probably not.)
-
2Add onions & cabbage: Drop in your sliced onions, stir for a minute or two til soft, then in goes the cabbage. More salt and pepper. Stir it all together, add the rest of the butter. Let everything slump down and go golden, about 8 minutes. The cabbage will look strange at first; don’t panic—it mellows.
-
3Warm your tortillas: You can do this in a dry skillet, the oven, or honestly, I’ve tossed them right on the stove flame for a second or two per side, cowboy style. If you forget and serve them cold, well, nobody’s perfect.
-
4Add the meat: Stir in your corned beef. If it’s from the fridge, give it a minute to warm through; if it’s warm already, just tuck it in and call it good. Taste for seasoning. Salt? Pepper? You know what you like.
-
5Build your taco: Pile the filling into your tortillas. Top with mustard (don’t be shy), maybe a sprinkle of cheese or scallions if you’re feeling fancy. I like a tiny bit of horseradish too.
-
6Eat up! Serve right away. And if you manage leftovers, I salute you, because that’s rare in my kitchen.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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