Save to Pinterest These Irish Tacos combine tender slices of cooked corned beef with a fresh, crunchy cabbage and carrot slaw dressed in apple cider vinegar and Dijon mustard. The creamy horseradish sauce adds a perfect kick that complements the rich beef. Ready in just 40 minutes, these handheld delights offer a creative twist on traditional St. Patrick's Day flavors, blending Irish comfort food with Mexican street food style.
The idea came to me during a St. Patricks Day potluck when someone brought corned beef and another showed up with taco fixings. My kitchen became an experimental laboratory where two worlds collided. The first bite made me wonder why this had never existed before. Sometimes the best combinations happen when you stop overthinking and just let ingredients do what they do.
I made these for my roommates on a rainy Tuesday when we all needed comfort food. They were skeptical at first but went back for thirds. Now its the most requested meal in our apartment. The way the slaw crunches through the beef somehow makes everything feel right.
Ingredients
- Cooked corned beef: 500 g sliced or shredded, leftovers work perfectly here
- Green cabbage: 2 cups finely shredded for that essential crunch
- Carrot: 1/2 cup grated adds sweetness and color
- Red onion: 1/4 cup thinly sliced brings a sharp bite
- Fresh parsley: 2 tablespoons chopped brightens everything
- Apple cider vinegar: 2 tablespoons gives the slaw its tang
- Dijon mustard: 1 tablespoon adds depth to the dressing
- Mayonnaise: 2 tablespoons brings it all together
- Flour tortillas: 8 small ones, 6 inch, warmed until pliable
- Sour cream: 1/2 cup creates the base for our spicy sauce
- Prepared horseradish: 1 tablespoon or more if you like heat
- Lemon juice: 1 teaspoon fresh squeezed cuts the richness
- Garlic powder: 1/2 teaspoon rounds out the sauce
Instructions
- Whisk together the sauce:
- Combine sour cream, horseradish, lemon juice, and garlic powder in a small bowl until completely smooth. Let it sit while you prep everything else so flavors meld.
- Toss the slaw:
- Mix cabbage, carrot, onion, and parsley in a large bowl. Whisk vinegar, mustard, mayonnaise, salt, and pepper separately then pour over vegetables. Coat everything thoroughly.
- Warm your tortillas:
- Heat a dry skillet over medium heat and toast each tortilla about 30 seconds per side until soft and flexible. Stack them on a plate covered with a clean towel.
- Build each taco:
- Layer corned beef on warm tortillas, pile on slaw, and drizzle generously with horseradish cream. Add chives or green onions if you have them.
Save to Pinterest My cousin took one bite and asked why we ever eat corned beef any other way. Now she makes these for her family every St. Patricks Day. Food this good brings people together in the best way.
Making It Lighter
Greek yogurt swaps seamlessly for sour cream and works beautifully in the slaw dressing. Nobody will notice the difference except you. I prefer it actually, lets the horseradish shine more.
Protein Swaps
Leftover roast beef works surprisingly well here with the same sauce. Rotisserie chicken makes a lighter version if beef feels too heavy. The slaw and sauce are the real stars anyway.
Perfect Pairings
A cold Irish lager cuts through the richness perfectly. Crisp cider works even better if you ask me. The sweet tart balance complements every single ingredient.
- Serve extra slaw on the side as a salad
- Keep extra sauce handy for dipping
- Have lime wedges ready for those who want extra acid
Save to Pinterest These Irish tacos have become my go to for feeding crowds. They remind me that the best food traditions are the ones we create ourselves.
Recipe FAQs
- → Can I use leftover corned beef?
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Yes, leftover corned beef works perfectly. Simply slice or shred it before assembling the tacos for a delicious way to use up leftovers from a traditional corned beef dinner.
- → What can I substitute for sour cream?
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Greek yogurt makes an excellent lighter substitute. It provides similar creaminess and tang while reducing calories. Crème fraîche is another option for a richer taste.
- → How spicy is the horseradish sauce?
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The horseradish adds mild to medium heat depending on your preference. Start with one tablespoon and adjust to taste. Prepared horseradish is generally milder than fresh grated.
- → Can I make the slaw ahead?
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Absolutely. Prepare the slaw up to 24 hours in advance and store it refrigerated. The flavors will meld together beautifully, though the vegetables may soften slightly over time.
- → What beverages pair well?
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Cold Irish lager, crisp cider, or a light pilsner complement the rich corned beef and tangy slaw. For non-alcoholic options, try sparkling water with lime or a cold ginger beer.
