Corned Beef Irish Tacos couldn't be simpler to prepare. Especially if you start with my Instant Pot Corned Beef recipe. Corn tortillas (never flour) are filled with shredded brisket, cheese, crema, and Oil and Vinegar Coleslaw.
Why This Recipe Works
What I love about this recipe is how easy it is to put together. If you're using leftover corned beef then you already have the main component of the Corned Beef Irish Tacos prepared.
The Oil and Vinegar Coleslaw pairs perfectly with corned beef tacos and adds a nice crunch. Seriously, who says you have to serve boiled cabbage with corned beef? If I'm being honest, I've never cared much for boiled cabbage. Instead, I usually serve Cabbage Dolma with my corned beef. Not authentic, I know, but way more delicious!
Speaking of unauthentic, I know Kiwis don't represent Ireland, however, they add just the right tang and sweetness to the coleslaw. Not to mention, they're green!
If you buy enough kiwis, you can make my Kiwi Lime Matcha Cheesecake Cupcakes for dessert! They're the perfect shade of green and will go beautifully with your St. Patrick's Day meal!
What Goes Into This Recipe
Recipe Ingredient Notes
- Corned Beef — Use leftover or freshly cooked corned beef that has been either thinly sliced or shredded.
- Cabbage Slaw — Oil and Vinegar Coleslaw really compliments these Corned Beef Irish Tacos. You can leave out any ingredients that you don't like, except the red cabbage. Add julienned carrots for added color and flavor, and whatever you do, don't forget the kiwi!
- Crema — Make the Crema by mixing equal amounts of sour cream and mayonnaise and a squeeze of lime juice. If you want to add some spice, add a splash your favorite hot sauce. I added Tabasco sauce. For a healthier option, use yogurt instead of sour cream.
How To Make Irish Tacos
STEP 1: Cook Corned Beef according to recipe directions. Shred or slice thinly when cool enough to handle.
STEP 2: Prepare the coleslaw and add to a small bowl. Add one chopped kiwi.
STEP 3: In a small bowl, whisk crema ingredients: mayo, sour cream, lime juice, sea salt, and Tabasco.
STEP 4: Heat and char corn tortillas over a flame or in a cast-iron skillet. Place on taco holders and fill with cheese and shredded or sliced corned beef. Top with coleslaw and drizzle with crema.
Serve Irish tacos with some cold Guinness beer, or your favorite beverage.
Recipe FAQs and Expert Tips
Irish Tacos AKA Corned Beef Tacos are a spinoff from Mexican-style tacos. They can be prepared for St. Patrick's Day or any day of the year.
Tender Beef Brisket is shredded or thinly sliced and added to corn tortillas and topped with shredded purple and green cabbage or creamy coleslaw. The combination of corned beef and cabbage gives them their Irish flare.
Irish Tacos are not Irish in origin. They are not considered an authentic Irish recipe.
Although I'm not sure who invented the Corned Beef Tacos, Hooleys, in San Diego, is known for theirs. One thing we can all agree on, however, is that they are a delicious way to serve leftover corned beef.
- Sometimes two corn tortillas are used per taco. This is done so that the taco is sturdier and does not fall apart while you are eating it. Of course, you can use flour tortillas, if you prefer.
- Another delicious way to serve these Tacos is by adding a corn tortilla to a hot skillet and melting some cheese over it, then topping it with an additional tortilla. It's a great way to both melt the cheese and join the two tortillas together to form a thicker taco shell.
- If you are pressed for time, you can serve these tacos with sour cream instead of the Crema.
- Other great toppings include diced avocados, caramelized onions, Irish cheddar cheese, fresh cilantro, diced red onions, and sauerkraut.
- If you have extra corned beef, try my Corned Beef Irish Nachos!
Related Recipes
Corned Beef Irish Tacos
Ingredients
- 1½ pound corned beef
- 2 cups oil and vinegar coleslaw
- 1 medium kiwi (peeled and cubed)
- 8 corn tortillas
- 1 cup shredded cheddar cheese (or more)
Crema
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
- 1 teaspoon Tabasco or other hot sauce (optional)
Instructions
- Cook Corned Beef according to recipe directions. Shred or slice thinly when cool enough to handle.
- Prepare the coleslaw, then add one chopped kiwi.
- Mix crema ingredients and whisk to combine. If you want to add a bit of spice, add ½ - 1 teaspoon of Tabasco or your favorite hot sauce.
- Heat and char corn tortillas over a flame or in a cast-iron skillet. Place on tortilla holders and fill with cheese and shredded or sliced corned beef. Top with coleslaw and drizzle with Crema.
Notes
- Sometimes two corn tortillas are used per taco. This is done so that the taco is sturdier and does not fall apart while you are eating it. Of course, you can use flour tortillas, if you prefer.
- Another delicious way to serve these Tacos is by adding a corn tortilla to a hot skillet and melting some cheese over it, then topping it with an additional tortilla. It's a great way to both melt the cheese and join the two tortillas together to form a thicker taco shell.
- If you are pressed for time, you can serve these tacos with sour cream instead of the Crema.
- Other great toppings include diced avocados, caramelized onions, Irish cheddar cheese, fresh cilantro, diced red onions, and sauerkraut.
Kelly Methey says
Love these! I have had Hooleys and they are fantastic but your recipe has lots more flavorful ingredients! I am wishing I had one right now as I type this! Great job Hilda! Yum!
Hilda Sterner says
If you don't mind making the drive, I'll have one ready for you by the time you get here. 😉