Irish Tacos

Name: Irish Tacos
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 2 to 2 1/2 pounds corned beef (see recipe); 1 small head of green cabbage, cored and thinly sliced; 3 carrots, peeled and sliced into julienne; 1 cup mayonnaise; 3 tablespoons plain Greek yogurt or sour cream; 3 tablespoons cider vinegar; Kosher salt and ground black pepper, to taste; 1 1/2 tablespoons hot pepper sauce, or to taste; 12 to 16 flour tortillas, warmed; Sliced fresh or pickled jalapeños

By Sam Sifton

Total Time: 30 minutes
Rating: 4(1,828)
Comments: Read comments

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.

Featured in: What if You Could Make Great Corned Beef?

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Ingredients

Yield:6 to 8 servings

2 to 2½pounds corned beef (see recipe)
1small head of green cabbage, cored and thinly sliced
3carrots, peeled and sliced into julienne
1cup mayonnaise
3tablespoons plain Greek yogurt or sour cream
3tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1½tablespoons hot pepper sauce, or to taste
12 to 16flour tortillas, warmed
Sliced fresh or pickled jalapeños

Ingredient Substitution Guide

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Preparation

Step 1
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Step 2
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
Step 3
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Step 4
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
Step 5
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Ratings

4 out of 5

1,828 user ratings

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Comments

Brian7 years ago

While you guys were arguing about it's authenticity, I went for seconds. Let me know how the anthropology argument works out!

betty skalski7 years ago

a dollop or two of creamed horseradish sauce is the best!!!!

greg7 years ago

Used a no mayo cole slaw - 2 tblespoon Dijon mustard, 3/4 cup of apple cider vinegar, salt, pepper, 1/8 teaspoon celery salt, worked well with the corned beef flavors, would def recommend

TalesToTell2 months ago

My go to Saint Pat’s Day recipe except that I don’t use mayo in the slaw.

Jules2 months ago

I did toasted corn tortilla, ripe avocado slice, generous smear of green ahi sauce, micro-shredded cabbage, cilantro, pickled red onion. Oh. My. God. This might be my new favorite taco.

Craig3 months ago

Shredded corned beef makes for a beautiful photo but difficult eating--you'll need lots of dental floss! Instead, slice the meat across grain, then cut the slices into strips. Same visual but tender meat that is easier to eat!

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