Irish Corned Beef and Potato Tacos Recipe
Irish Tacos are a delightful fusion of flavors featuring soft taco-sized tortillas filled with creamy mashed potatoes, shredded Irish cheddar cheese, thinly sliced corned beef, and sautéed cabbage and onions, all dressed with tangy Thousand Island dressing and lightly fried to a crispy golden finish. This comforting dish offers a unique way to enjoy classic Irish ingredients in a handheld form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Irish
Ingredients
Scale
Main Ingredients
- 12 tortillas, flour or corn, taco sized
- 3 russet potatoes
- 1 cup Irish cheddar cheese, 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 sweet onion, sliced
- Oil, for frying
Optional Garnish
- Chives, freshly chopped
Instructions
- Prepare the potatoes: Wash, peel, and cut the russet potatoes into cubes. Add them to a pot of salted boiling water and cook for 10 minutes until tender.
- Cook cabbage and onions: Remove potatoes from the water, then add chopped cabbage and sliced onions to the boiling water. Cook for 5 minutes to soften, then drain all vegetables and set aside.
- Mash potatoes and mix cheese: Mash the drained potatoes until smooth, then stir in the shredded Irish cheddar cheese along with salt and black pepper to taste.
- Heat the skillet: Preheat a skillet over medium heat for frying the assembled tacos.
- Assemble the tacos: Place tortillas on a clean surface. Add a dollop of Thousand Island dressing on each and brush evenly across one side of the tortilla. Spread mashed potatoes onto one half of each tortilla, pressing gently. Top with sliced corned beef, then add the cooked cabbage and onions. Fold the tortilla in half to enclose the filling.
- Fry the tacos: Add about ¼ cup vegetable oil to the heated skillet. Carefully place the folded tacos in the oil and fry for 30 seconds on one side. Fold the taco edges together if needed and fry for an additional 30 seconds until golden brown and crispy.
- Garnish and serve: Remove tacos from skillet and optionally garnish with freshly chopped chives. Serve warm.
Notes
- Drain well: Ensure excess water is removed from the potatoes after boiling to achieve a creamy mash.
- Work in batches: Fry a few tacos at a time so they crisp evenly without overcrowding the skillet.
- Don’t overfill: Using too much filling can make tacos difficult to fold and fry properly.
- Keep warm: Place cooked tacos on a baking sheet in a low oven to keep warm while finishing the batch.
Keywords: Irish tacos, corned beef tacos, mashed potato tacos, Irish cheddar, stovetop fried tacos, cabbage tacos
