A savory, crispy taco mashup that feels like a cozy Irish pub on a plate. These Irish Tacos flip the usual expectations of tacos with potato, corned beef, and melty Irish cheddar.
They come together fast and reward simple technique with big texture contrasts. Crisp fried tortillas, creamy cheesy mash, and tangy cabbage make each bite sing.
Serve them for St. Patrick’s gatherings or weeknight dinners when you want something playful and comforting. Try pairing with simple sides or spicy pickles to cut the richness.
Why You’ll Love This Irish Tacos
- Comfort-food mash meets handheld taco convenience.
- Uses common pantry ingredients for easy weeknight cooking.
- Crispy exterior with a gooey, cheesy interior.
- Tangy Thousand Island and cabbage add bright contrast.
- Great for feeding a crowd or making ahead and frying later.
- Fun twist on corned beef leftovers or deli slices.
This recipe balances soft, starchy mashed potatoes with the salty snap of corned beef and the crunch of cabbage. The toasted tortilla shell gives a crunchy bite while a melted Irish cheddar center keeps the mouthfeel creamy and satisfying.
“Five stars — my family devoured these. Crunchy shell, cheesy potatoes, and the corned beef was perfect. We’ll make them every St. Patrick’s Day.”
Key Ingredients for Irish Tacos
Russet potatoes matter here for their high starch content. They break down into a creamy mash without becoming gluey when overworked. If you substitute waxy potatoes, expect a firmer, less fluffy mash that will change texture inside the taco.
Deli corned beef supplies concentrated salty, brined beef flavor with thin slices that fold easily. Buying freshly sliced corned beef from a deli counter gives the best texture; using leftover cooked brisket will be denser and may need shredding to fit inside the taco.
Irish cheddar brings sharpness and good meltability. Choose a medium-sharp Irish-style cheddar for that savory tang; a milder cheddar will produce less flavor while a very aged cheddar can be crumbly and won’t melt as smoothly.
Tortillas are the structural component. Flour tortillas give a pliable fold and brown evenly when fried; corn tortillas lend more rustic flavor and a firmer crisp. Use taco-sized tortillas so filling proportions are balanced; oversized wraps make shallow-frying messy.
In this paragraph I mention a similar handheld favorite to explore for inspiration and technique, like the crispy beef tacos which share frying technique and crunch contrast.
Full Ingredient List for Irish Tacos
- 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)
Step-by-Step Instructions for Irish Tacos
Step 1: Prepare and cook the potatoes.
Wash and peel the russet potatoes, then cut them into evenly sized cubes so they cook uniformly. Place the cubes in salted boiling water and simmer until fork-tender, about 10 minutes.
Pro Tip: The potatoes should flake easily when pierced and have a steamed, slightly grainy surface — you want them fully tender, not falling apart.
Step 2: Cook the cabbage and onions.
Using the same pot of boiling water after the potatoes, add the chopped cabbage and sliced sweet onion and cook for about 5 minutes until the cabbage is just wilted. Drain the vegetables thoroughly in a colander to remove excess water.
Pro Tip: Cooked cabbage should be bright, slightly translucent, and still have a bit of snap — not soggy or slimy.
Step 3: Mash potatoes with cheese.
Mash the drained potatoes in a bowl, then fold in the shredded Irish cheddar until evenly melted into the mash. Season with a pinch of salt and black pepper; taste and adjust.
Pro Tip: The mash should be smooth with streaks of melted cheese and a glossy sheen; if it’s dry add a tablespoon of reserved potato cooking water.
Step 4: Prepare the tortillas.
Lay the tortillas flat and spoon about a tablespoon of Thousand Island dressing onto each, spreading it over half the surface to provide tang and prevent dryness. Keep fillings to one half to make folding easier.
Pro Tip: The dressing should appear as a thin, even layer — not dripping — so it flavors but doesn’t saturate the tortilla.
Step 5: Assemble the tacos.
On half of each tortilla spread a generous scoop of the cheesy mashed potatoes. Top with a few slices of deli corned beef and a spoonful of the cooked cabbage and onion mixture. Fold the tortilla in half, pressing lightly to compact.
Pro Tip: The folded taco should be level with no large air pockets and the filling visible at the edges; it should hold its shape when picked up.
Step 6: Shallow-fry until golden.
Heat a thin layer of oil in a skillet over medium-high heat until shimmering. Fry the tacos in batches until golden brown on both sides, about 30 seconds per side. Drain on paper towels to remove excess oil.
Pro Tip: A golden-brown crust with small bubbling blisters is the visual cue; if the shell darkens in spots quickly, lower the heat slightly.
Step 7: Garnish and serve.
Sprinkle the freshly fried tacos with chopped chives and serve warm with extra Thousand Island on the side. Enjoy immediately for the best contrast of textures.
Pro Tip: The tacos should be hot inside with melted cheese and steam rising when opened, and the exterior should be crisp but not greasy.
In the step-by-step flow above you saw how we reuse the pot to save time and how shallow-frying crisps the exterior without making the filling oily. For another playful fried taco approach and frying technique, compare this to the method used for the crispy chicken wonton tacos.
Expert Tips for Irish Tacos
- Use starchy russets for the smoothest, fluffiest mash and better mouthfeel inside the taco.
- Don’t overwork the mash; gentle folding keeps it creamy instead of gluey.
- Maintain medium-high oil temperature — too hot will brown shells too fast, too cool will make them greasy.
- Press folded tacos gently before frying to ensure even contact with the pan and consistent browning.
- If your corned beef is very salty, rinse thin slices briefly and pat dry to control overall salt level.
- Keep cooked tacos warm on a wire rack in a low oven (200°F / 95°C) to retain crispness while finishing batches.
- Use a splatter screen and a shallow pan with 1/8–1/4 inch oil for safer, cleaner shallow-frying.
- Avoid soggy cabbage by draining well and patting dry; excess water steams the tortilla during frying.
For ideas on flavor pairings and slow-cooked proteins to serve alongside, consider the technique notes in this braised-taco style recipe for crockpot chicken thigh birria tacos which emphasizes moisture control and robust seasoning.
Storage & Freezing for Irish Tacos
Fridge storage: Cool tacos to room temperature, then place in an airtight container lined with paper towels to absorb moisture. Store for up to 3 days.
Freezer storage: Flash-freeze assembled but unfried tacos on a tray until solid, then transfer to a freezer bag or airtight container labeled with the date. Freeze up to 2 months.
Thawing: Thaw frozen tacos in the refrigerator overnight. For faster use, reheat from frozen but add a minute or two to frying time and watch closely to avoid burning.
Reheating: Re-crisp in a skillet with a teaspoon of oil over medium heat, flipping until both sides are golden. Avoid microwaving, which makes the tortilla soggy. Use a wire rack and a low oven (200°F / 95°C) to keep multiple tacos warm and crisp while you finish frying.
Variations & Substitutions for Irish Tacos
Corned Beef Hash Irish Tacos:
Swap thin-sliced deli corned beef for chopped corned beef hash sautéed until crispy. The result is more textured, with crisp bits of meat and potato adding concentrated browning flavor.
Vegetarian Irish Tacos:
Replace corned beef with smoked tempeh or thinly sliced roasted mushrooms and add a splash of soy sauce to the mash. You’ll preserve the savory and smoky notes while keeping the body and mouthfeel satisfying.
Spicy Pickle Twist:
Add pickled jalapeños and a drizzle of sriracha to the filling and swap Thousand Island for a chipotle-lime mayo. This gives the tacos a bright, acidic heat that cuts through the richness.
Cheesy Guinness Sauce Version:
Mix a small amount of reduced Guinness into a cheese sauce and fold into the mash for a beer-forward flavor. The mash becomes silkier and gains malty, roasted notes for a more pub-style bite.
Frequently Asked Questions About Irish Tacos
What kind of potatoes are best for Irish Tacos?
Choose russet (high-starch) potatoes. They break down easily into a creamy mash and bind with the cheese without becoming gummy. Waxy potatoes like red or fingerlings will hold their shape and create a chunkier filling, which is fine but changes the intended texture.
Can I use leftover corned beef from a roast instead of deli slices?
Yes — shred or thinly slice leftover cooked corned beef. If the roast is very lean, add a touch of butter when warming to keep it moist. Dense chunks should be shredded so the taco folds cleanly.
How do I keep the tacos from getting soggy when frying?
Drain and pat dry the cabbage and onions well and spread a thin layer of dressing instead of drenching the tortilla. Fry at a steady medium-high heat in a shallow layer of oil so the shell crisps quickly and stops moisture transfer.
Are these tacos suitable for make-ahead meals?
You can assemble and freeze unfried tacos for up to 2 months. Fry directly from frozen and add a bit more time, or thaw overnight in the fridge and fry until crisp. Store fried tacos in the fridge for up to 3 days and re-crisp in a skillet.
What oil and temperature are best for shallow-frying Irish Tacos?
Use a neutral oil with a high smoke point like canola or vegetable oil. The pan should be hot enough that oil shimmers but not smoking — around medium-high on most stovetops — so the shell browns in 20–45 seconds per side without absorbing excess oil.
Final Thoughts on Irish Tacos
These Irish Tacos are a playful, indulgent fusion of Irish comfort and taco portability — crispy, cheesy, and bright with cabbage and dressing. If you enjoyed the recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For more reference recipes and inspiration, see this classic take on the dish at Irish Tacos Recipe – Allrecipes, a chef’s version at Irish Tacos Recipe – NYT Cooking, and a home cook’s riff at Irish Tacos with Corned Beef and Cabbage – Amy Casey Cooks.
Irish Tacos
Ingredients
For the Taco Filling
- 3 pieces russet potatoes High starch content for creamy mash.
- 1 pound deli corned beef Thinly sliced for best texture.
- 1 cup cheddar cheese Irish, shredded for melting.
- 1 cup cabbage Chopped for filling.
- 1 onion sweet, sliced
- ½ cup Thousand Island dressing Used for flavor inside the tacos.
- 1 pinch salt
- 1 pinch black pepper
For the Tortillas
- 12 pieces tortillas Flour or corn, taco sized.
Instructions
Preparation
- Wash and peel the russet potatoes, then cut them into evenly sized cubes.
- Place the cubes in salted boiling water and simmer until fork-tender, about 10 minutes.
- Using the same pot of boiling water, add the chopped cabbage and sliced sweet onion and cook for about 5 minutes until wilted.
- Drain the vegetables thoroughly in a colander to remove excess water.
Mash and Prepare
- Mash the drained potatoes in a bowl, then fold in the shredded Irish cheddar until evenly melted.
- Season with a pinch of salt and black pepper; taste and adjust.
Assemble
- Lay the tortillas flat and spoon about a tablespoon of Thousand Island dressing onto each, spreading it over half the surface.
- On half of each tortilla, spread a generous scoop of the cheesy mashed potatoes, top with slices of corned beef and a spoonful of the cooked cabbage and onion mixture.
- Fold the tortilla in half, pressing lightly to compact.
Frying
- Heat a thin layer of oil in a skillet over medium-high heat until shimmering.
- Fry the tacos in batches until golden brown on both sides, about 30 seconds per side.
- Drain on paper towels to remove excess oil.
Garnish and Serve
- Sprinkle the freshly fried tacos with chopped chives and serve warm with extra Thousand Island on the side.
