Irish Tacos with Corned Beef (Printable Version)
Tender corned beef with crisp cabbage slaw and creamy horseradish sauce wrapped in warm tortillas.
# What You Need:
→ Corned Beef
01 - 1.1 lbs cooked corned beef, sliced or shredded
→ Slaw
02 - 2 cups green cabbage, finely shredded
03 - 1/2 cup carrot, grated
04 - 1/4 cup red onion, thinly sliced
05 - 2 tbsp fresh parsley, chopped
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp Dijon mustard
08 - 2 tbsp mayonnaise
09 - Salt and black pepper, to taste
→ Tacos & Sauce
10 - 8 small flour tortillas (6-inch)
11 - 1/2 cup sour cream
12 - 1 tbsp prepared horseradish
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder
→ Garnishes
15 - Fresh chives, chopped (optional)
16 - Sliced green onions (optional)
# How to Make It:
01 - In a small bowl, mix sour cream, horseradish, lemon juice, and garlic powder until smooth. Set aside.
02 - In a large bowl, combine cabbage, carrot, red onion, and parsley. In a separate bowl, whisk together apple cider vinegar, Dijon mustard, mayonnaise, salt, and pepper. Pour the dressing over the vegetables and toss until well coated. Chill until ready to use.
03 - Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side or until soft and pliable.
04 - Layer slices of corned beef on each tortilla. Top with a generous spoonful of cabbage slaw and drizzle with the horseradish sauce.
05 - Garnish with chopped chives or green onions, if desired. Serve immediately.
# Expert Advice:
01 -
- The horseradish cream cuts through the rich beef like a revelation
- You get crunch cream and heat in every single bite
02 -
- Cold corned beef slices resist folding so let them come to room temp first
- The slaw needs at least 15 minutes to soften properly so make it early
03 -
- Warm your tortillas in batches not all at once or they will cool down too fast
- Shred the cabbage by hand for better texture than using a food processor