Irish Tacos with Corned Beef (Print)

Tender corned beef meets crisp cabbage slaw and zesty horseradish cream in warm tortillas for a delicious Irish-Mexican fusion.

# 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
16 - Sliced green onions

# How To Make It:

01 - Combine sour cream, prepared horseradish, lemon juice, and garlic powder in a small bowl. Whisk until completely smooth and blended. Refrigerate until assembly.
02 - Toss shredded green cabbage, grated carrot, sliced red onion, and chopped parsley in a large mixing bowl. Whisk apple cider vinegar, Dijon mustard, mayonnaise, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss until evenly coated. Chill for 10 minutes to meld flavors.
03 - Heat a dry skillet over medium heat. Place each tortilla in the pan for approximately 30 seconds per side until warm and pliable. Stack warmed tortillas on a plate and cover with a clean towel to maintain heat.
04 - Layer corned beef slices across the center of each warm tortilla. Top with a generous portion of chilled cabbage slaw. Drizzle with horseradish cream sauce. Garnish with chopped fresh chives or sliced green onions if desired. Serve immediately while tortillas remain warm.

# Expert Tips:

01 -
  • The horseradish cream cuts through the rich beef like a bright knife
  • Cabbage slaw brings crunch that somehow makes perfect sense
  • Ready in forty minutes but tastes like you planned something brilliant
02 -
  • Cold tortillas will tear when you try to fold them. Warm them first every time.
  • Let the slaw sit for at least ten minutes before serving. The cabbage needs that time to soften slightly.
03 -
  • Shred the corned beef instead of slicing for easier eating
  • Greek yogurt works instead of sour cream if you want something lighter

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