Irish Tacos Corned Beef (Printable)

Tender corned beef with crisp cabbage slaw and creamy horseradish sauce wrapped in warm flour tortillas—a perfect blend of Irish and Mexican flavors.

# 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 It:

01 - Whisk sour cream, horseradish, lemon juice, and garlic powder in small bowl until smooth. Refrigerate until assembly.
02 - Combine cabbage, carrot, red onion, and parsley in large bowl. Whisk vinegar, Dijon mustard, mayonnaise, salt, and pepper in separate bowl. Pour dressing over vegetables and toss thoroughly. Cover and refrigerate until serving.
03 - Heat dry skillet over medium heat. Warm each tortilla approximately 30 seconds per side until pliable and slightly toasted. Stack on plate and cover with clean towel.
04 - Layer corned beef slices across center of each tortilla. Top with generous portion of chilled slaw. Drizzle horseradish cream sauce over filling. Garnish with fresh chives or green onions if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The crunch of cool slaw cuts through rich corned beef like a match made in pub food heaven
  • That horseradish cream sauce will make you want to put it on everything else you cook this month
02 -
  • Cold slaw against warm corned beef and tortillas is the whole point, so do not let everything come to room temperature before assembling
  • The sauce thickens as it sits, so stir in a teaspoon of water or cream if it gets too stiff to drizzle nicely
03 -
  • Slice your corned beef against the grain into thin strips rather than chunks for the best texture
  • If your horseradish is not very hot, bump it up to 2 tablespoons for the proper kick

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