Irish Tacos
A savory and crispy taco mashup featuring potato, corned beef, and melty Irish cheddar, perfect for St. Patrick’s gatherings or comforting weeknight dinners.
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.
Notes
Maintain medium-high oil temperature while frying and avoid soggy cabbage by draining well. Store cooked tacos in a low oven to keep warm.