Let Me Tell You About Irish Tacos (and My Dodgy First Batch)
Alright, so this is the recipe I pull out every year when St. Paddy’s Day rolls around—or honestly, any chilly night when I fancy something comforting that isn’t shepherd’s pie for the tenth time. My first attempt at these “Irish tacos” was frankly a bit of a mess. I put red cabbage in instead of regular; the tortillas disintegrated, and my brother made a face only a sibling could get away with. But after a few tries (and a stern word from my mum about wasting good corned beef), I think I landed on a version that even my nosiest neighbour asked about the smell wafting down the hallway. Anyway, that’s a roundabout way of saying: these are the tacos to make when you want a new spin on pub grub, and probably a pint on the side too.
Why I Keep Making These (and Sometimes Regret Sharing)
I make this when I want the flavors of a proper Irish dinner but in a format even the pickiest kid will devour. My husband claims he “doesn’t like cabbage,” but he always polishes off three. (Bit suspicious, that.) And honestly, the potatoes in these tacos are the reason my cousin calls asking for leftovers. Just be warned: if you bring this to a potluck, people will ask for the recipe and then you’ll have to awkwardly admit you use store-bought tortillas half the time. But hey, nobody’s perfect.
One thing: I used to get frazzled over getting every veg the same size, and then I realized it never matters—just chop ’em how you like and move on. Trust yourself, seriously!
Gather These Things (Substitutions Included Because Life’s Busy)
- 2 medium potatoes (russet or Yukon gold; I’ve even used leftover roasties in a pinch)
- 2 tbsp oil (olive, sunflower, or whatever you’ve got)
- Salt and pepper, to taste (my Grandma swears you can “never have too much” but… well, try not to overdo it)
- 1 small onion, thinly sliced (red onion works if that’s all you have)
- 2 cups shredded green cabbage (I sometimes use bagged slaw mix if I’m knackered)
- 1 1/2 cups cooked corned beef, shredded or chopped (deli corned beef totally works in a crisis)
- 6 small flour tortillas (or corn tortillas, if you want—I use whatever’s not moldy, to be honest)
- 1/4 cup chopped fresh parsley (optional, and sometimes I forget it exists)
- Grainy mustard or horseradish sauce, for serving (my sister insists on both, but that’s a lot)
How I Actually Throw This Together
- Scrub the potatoes and dice them pretty small (about the size of those dice you nick from old board games). Heat 1 tbsp oil in a big pan over medium heat and tip in the potatoes. Season them with salt and pepper and let them sizzle, stirring every now and then, for about 10 minutes. If they stick—that’s ok. A bit of brown is flavor.
- Add the other tablespoon of oil, then tumble in the sliced onion. Cook for about 3 minutes, just until it starts getting kinda soft. Don’t rush this part; burnt onions are a real mood-killer.
- Add your cabbage and a splash more salt and pepper. Toss everything around and cook for another 5 to 7 minutes, until the cabbage wilts and everything smells brilliant. I always sneak a taste right here.
- Now, add in the corned beef. Give it all a gentle stir to heat through. You want the beef a bit crispy on the edges, so let some bits stick if you dare.
- Meanwhile (or at the end, honestly), warm your tortillas. I just chuck them onto a dry skillet for a few seconds per side, but the microwave works if you can’t be fussed.
- Spoon the filling into the warm tortillas. Scatter parsley over the top if you remembered to buy it. Drizzle on some mustard or horseradish. Fold ‘em up and eat. Try not to burn your mouth because I always forget, and then regret it.
Notes Only Learned the Hard Way
- If your pan isn’t nonstick, potatoes really will glue themselves down. A little soak later fixes it, but save yourself the elbow grease.
- You might think more cabbage is better (I did once)—it just makes everything soggy. Less really is more here.
- Actually, letting the filling cool for minute before assembling the tacos keeps them from getting all floppy.
Some Oddball Variations I’ve Tried (Not All Winners)
- Cheddar cheese on top? Tastes nice, but makes it a bit more like a quesadilla than a taco. Not bad, just different.
- Swapping in sweet potatoes—oddly sweet; my family wasn’t convinced, but you do you.
- One time, I got wild and tried rye bread instead of tortillas. It turned into a shambles, don’t do that, trust me.
What You’ll Need (But Improvise If You Must)
- Large nonstick frying pan—honestly, I’ve made do with a battered old skillet before.
- Something to stir (spoon, spatula, whatever you can find that isn’t too melty).
- Knife and chopping board—but if you only have a paring knife, just take your time.
Keeping Leftovers (In Theory—They Rarely Last)
Store any leftover filling in a container in the fridge—should be fine for up to two days, but honestly, in my house it never lasts more than a day! If you’ve already made tacos, wrap them up tight (foil does the trick) and reheat gently, not in the microwave or you’ll end up with tough tortillas.
Here’s How I Like to Serve These
Best hot, straight from the pan, with a side of tangy pickles or extra mustard. I’ve been known to serve it with a cold beer and some kettle chips on the side; the kids just want applesauce to dip theirs in—which is a bit weird, but I’ve learnt to pick my battles.
Things I’ve Learned (Usually the Hard Way)
- Don’t try to stuff the tacos too full. They burst, and next thing you know everything’s in your lap. Less is more, I swear.
- I once tried rushing the potato step, turning the heat too high. It burned onto the pan and tasted a bit like charcoal. Not my best moment. Take it slow; your patience will be rewarded.
- And if you forget to heat the tortillas? Eh, not a disaster, but they do break easier.
FAQ—Because Someone Always Asks
- Can I make this with leftover boiled potatoes?
Absolutely! It’s actually easier because they’re already soft—just fry them up quickly to get a nice crust. - What if I don’t eat meat?
Totally fine, mate. Skip the corned beef and add in some sautéed mushrooms or roasted chickpeas, though the “Irish” bit is a tiny stretch then. - Can I make these ahead?
Kind of. The filling keeps really well, but assemble the tacos just before eating or they go soggy. Trust me, it’s not as tasty mushy. - Is there a gluten-free option?
Sure thing—use gluten-free tortillas or even lettuce cups (though my grandfather would give me a look for suggesting it…) - What’s the point of parsley?
I was skeptical too, but it actually brightens up all the rich flavors. But, if you forget it, you’ll still be grand.
Oh, and if you have small kids, I’ve discovered that calling these “Irish snack wraps” somehow makes them less suspicious. Honestly, adults too. Language is powerful stuff!
Ingredients
- 2 medium potatoes (russet or Yukon gold; I’ve even used leftover roasties in a pinch)
- 2 tbsp oil (olive, sunflower, or whatever you’ve got)
- Salt and pepper, to taste (my Grandma swears you can “never have too much” but… well, try not to overdo it)
- 1 small onion, thinly sliced (red onion works if that’s all you have)
- 2 cups shredded green cabbage (I sometimes use bagged slaw mix if I’m knackered)
- 1 1/2 cups cooked corned beef, shredded or chopped (deli corned beef totally works in a crisis)
- 6 small flour tortillas (or corn tortillas, if you want—I use whatever’s not moldy, to be honest)
- 1/4 cup chopped fresh parsley (optional, and sometimes I forget it exists)
- Grainy mustard or horseradish sauce, for serving (my sister insists on both, but that’s a lot)
Instructions
-
1Scrub the potatoes and dice them pretty small (about the size of those dice you nick from old board games). Heat 1 tbsp oil in a big pan over medium heat and tip in the potatoes. Season them with salt and pepper and let them sizzle, stirring every now and then, for about 10 minutes. If they stick—that’s ok. A bit of brown is flavor.
-
2Add the other tablespoon of oil, then tumble in the sliced onion. Cook for about 3 minutes, just until it starts getting kinda soft. Don’t rush this part; burnt onions are a real mood-killer.
-
3Add your cabbage and a splash more salt and pepper. Toss everything around and cook for another 5 to 7 minutes, until the cabbage wilts and everything smells brilliant. I always sneak a taste right here.
-
4Now, add in the corned beef. Give it all a gentle stir to heat through. You want the beef a bit crispy on the edges, so let some bits stick if you dare.
-
5Meanwhile (or at the end, honestly), warm your tortillas. I just chuck them onto a dry skillet for a few seconds per side, but the microwave works if you can’t be fussed.
-
6Spoon the filling into the warm tortillas. Scatter parsley over the top if you remembered to buy it. Drizzle on some mustard or horseradish. Fold ‘em up and eat. Try not to burn your mouth because I always forget, and then regret it.
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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