Irish Corned Beef and Cabbage Tacos with Cheddar Mash Recipe
Introduction
Irish Tacos are a hearty and comforting twist on traditional tacos, featuring creamy mashed potatoes, savory corned beef, and tangy cabbage wrapped in a warm tortilla. This simple yet flavorful dish is perfect for a satisfying meal that brings a bit of Ireland to your kitchen.
Ingredients
- 12 tortillas (flour or corn, taco sized)
- 3 russet potatoes
- 1 cup cheddar cheese (Irish, shredded)
- 1 pinch salt
- 1 pinch black pepper
- 1 pound deli corned beef (thinly sliced)
- 1 cup cabbage (chopped)
- ½ cup Thousand Island dressing
- ½ onion (sweet, sliced)
- oil (for frying)
- chives (freshly chopped)
Instructions
- Step 1: Wash and peel the potatoes, then cut them into cubes. Place the cubes into a pot of boiling salted water and cook for 10 minutes until tender.
- Step 2: Drain the potatoes. Into the same pot of water, add the chopped cabbage and sliced onions. Cook for 5 minutes to soften, then drain and set aside.
- Step 3: Mash the cooked potatoes and stir in the shredded cheddar cheese. Season with salt and black pepper to taste.
- Step 4: Heat a skillet over medium heat.
- Step 5: Arrange the tortillas on a flat surface. Spread a dollop of Thousand Island dressing on each tortilla, brushing it evenly over the surface.
- Step 6: Spread the cheesy mashed potatoes onto one half of each tortilla, gently pressing them down. Top with sliced corned beef, softened cabbage, and onions. Fold the tortillas in half.
- Step 7: Pour about ¼ cup of vegetable oil into the heated skillet. Carefully place the folded tacos in the oil and fry for 30 seconds on one side.
- Step 8: Fold the taco again and fry for an additional 30 seconds to brown and crisp the exterior. Remove and drain on paper towels if needed.
- Step 9: Garnish with freshly chopped chives before serving, if desired.
Tips & Variations
- Use flour tortillas for a softer taco or corn tortillas for a bit more texture and traditional flavor.
- Try adding a little mustard or horseradish sauce along with the Thousand Island dressing for an extra tangy kick.
- Substitute corned beef with cooked and shredded brisket or leftover roast beef for a different twist.
- For a vegetarian version, omit the corned beef and add sautéed mushrooms or roasted vegetables instead.
Storage
Store any leftover Irish Tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness. Avoid microwaving if you want to keep the tacos from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Irish Tacos ahead of time?
Yes, you can prepare the mashed potatoes, cabbage, and corned beef ahead and assemble the tacos just before frying and serving to keep them fresh and crispy.
What can I use if I don’t have Thousand Island dressing?
You can substitute Thousand Island dressing with a mix of mayonnaise, ketchup, and a splash of pickle juice or vinegar to achieve a similar tangy flavor.
PrintIrish Corned Beef and Cabbage Tacos with Cheddar Mash Recipe
These Irish Tacos combine hearty corned beef, creamy mashed potatoes with cheddar cheese, and sautéed cabbage and onions, all wrapped in a warm tortilla and pan-fried to crispy perfection. A delightful fusion of traditional Irish flavors with a taco twist, perfect for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 tacos 1x
- Category: Taco
- Method: Frying
- Cuisine: Irish Fusion
Ingredients
For the Tacos
- 12 tortillas (flour or corn, taco sized)
- 1 pound deli corned beef (thinly sliced)
- 1 cup cheddar cheese (Irish, shredded)
- 3 russet potatoes
- 1 cup cabbage (chopped)
- ½ onion (sweet, sliced)
- ½ cup Thousand Island dressing
- 1 pinch salt
- 1 pinch black pepper
- Oil (vegetable oil, for frying)
- Chives (freshly chopped, for garnish)
Instructions
- Boil Potatoes: Wash and peel the russet potatoes, then cut them into cubes. Place the potatoes in a pot of salted boiling water and cook for 10 minutes or until tender.
- Drain Potatoes and Cook Vegetables: Remove the cooked potatoes from the pot using a slotted spoon and set aside. Add the chopped cabbage and sliced sweet onions to the same pot and cook for 5 minutes until softened. Drain and set aside.
- Mash Potatoes: Mash the boiled potatoes until smooth and stir in the shredded Irish cheddar cheese. Season with a pinch of salt and black pepper to taste.
- Heat Skillet: Warm a large skillet over medium heat to prepare for frying.
- Prepare Tortillas: Lay out the tortillas on a flat, solid surface. Spread a dollop of Thousand Island dressing over one side of each tortilla, using a brush or the back of a spoon to coat evenly.
- Assemble Tacos: Spread the mashed potato and cheddar mixture over one half of each tortilla. Top with sliced corned beef, cooked cabbage, and onions, then fold the tortillas in half to form a taco shape.
- Pan-Fry Tacos: Add approximately ¼ cup of vegetable oil to the heated skillet. Carefully place the folded tacos into the hot oil and fry for 30 seconds on one side. Flip the tacos and fry for another 30 seconds until golden brown and crispy.
- Garnish and Serve: Remove the fried tacos from the skillet and drain any excess oil on paper towels if desired. Garnish with freshly chopped chives before serving.
Notes
- You can use either flour or corn tortillas depending on your preference.
- Ensure the oil is hot enough before frying to avoid soggy tacos.
- If you prefer less greasy tacos, you can reduce the amount of oil or pan-fry using a non-stick skillet with minimal oil.
- This dish is a fusion take on traditional Irish ingredients with a fun taco format.
- Leftover tacos can be reheated in a skillet for best crispiness.
Keywords: Irish tacos, corned beef tacos, mashed potato tacos, fried tacos, cheddar cheese tacos, Irish fusion recipes, quick dinner, comfort food
