Irish Tacos Corned Beef Slaw (Print)
Tender corned beef, crisp cabbage slaw, and horseradish cream wrapped in warm flour tortillas for a delicious Irish-Mexican fusion.
# 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)
# How To Make:
01 - Combine sour cream, prepared horseradish, lemon juice, and garlic powder in a small bowl. Whisk until completely smooth and well blended. Refrigerate until serving.
02 - Toss shredded cabbage, grated carrot, sliced red onion, and chopped parsley in a large mixing bowl. Whisk apple cider vinegar, Dijon mustard, mayonnaise, salt, and black pepper in a separate bowl until emulsified. Pour dressing over vegetables and toss thoroughly until evenly coated. Refrigerate to allow flavors to meld.
03 - Heat a dry skillet over medium-high heat. Warm each flour tortilla for approximately 30 seconds per side until pliable and lightly speckled. Keep warm in a clean kitchen towel or tortilla warmer.
04 - Arrange warmed tortillas on a serving surface. Layer sliced corned beef across the center of each tortilla, followed by a generous portion of chilled cabbage slaw. Drizzle horseradish cream sauce over the top.
05 - Garnish with freshly chopped chives and sliced green onions if desired. Serve immediately while tortillas remain warm and slaw retains its crisp texture.
# Expert Tips:
01 -
- The creamy horseradish sauce cuts through the rich beef like it was always meant to be there
- You get crunch, tang, and warmth in every single bite without any fancy techniques
- It turns leftover corned beef into something people actually get excited about
02 -
- The slaw needs at least 15 minutes to chill—this is not the step to skip or the cabbage will taste raw and sharp
- Warm tortillas make or break this dish, cold ones crack and sad tacos are no ones idea of a good time
03 -
- Shred the corned beef against the grain for the most tender texture
- Make double the horseradish sauce—it keeps for a week and goes with almost everything