Irish Tacos with Corned Beef (Printable version)

Sliced corned beef, tangy cabbage slaw, and creamy horseradish sauce wrapped in warm flour tortillas—a delicious fusion of Irish and Mexican cuisines.

# What you'll 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)

# Directions:

01 - Combine sour cream, prepared horseradish, lemon juice, and garlic powder in a small bowl. Whisk until smooth and creamy. Refrigerate until assembly.
02 - Toss shredded cabbage, grated carrot, sliced red onion, and chopped parsley in a large bowl. Whisk apple cider vinegar, Dijon mustard, mayonnaise, salt, and pepper in a separate bowl. Pour dressing over vegetables and mix thoroughly. Refrigerate until ready to use.
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 retain heat.
04 - Arrange corned beef slices across the center of each warmed tortilla. Top with a generous portion of chilled cabbage slaw. Drizzle with horseradish sauce and finish with chopped chives or green onions if desired.

# Expert Tips:

01 -
  • The horseradish cream cuts through the rich corned beef like a bright, spicy breeze
  • Crisp slaw adds the perfect crunch against warm tortillas and tender meat
  • Comes together in under 40 minutes with mostly prep work done ahead
02 -
  • The slaw needs at least 15 minutes to marinate, but it gets better after an hour in the refrigerator
  • Warm tortillas make or break this dish, cold ones will tear and resist folding around the filling
03 -
  • Shred the corned beef against the grain for the most tender texture
  • Let the sauce rest for at least 15 minutes before serving for the best flavor

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