Irish Tacos Recipe 45

IRISH TACOS

We had these at an Irish Pub, they were to die for. A combination we thought wouldn't taste too good but all the patrons said it was the best thing on the menu, and they were right! Corned beef, coleslaw and sauce inside a flour tortilla.

Provided by PacNWCook

Categories Main Dish Recipes Taco Recipes Beef

Time 25m

Yield 8

Number Of Ingredients 9

Irish Tacos image

Steps:

Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 48.9 g, Cholesterol 27.3 mg, Fat 20.2 g, Fiber 3.3 g, Protein 14.1 g, SaturatedFat 4.4 g, Sodium 866.6 mg, Sugar 6 g

Ingredients

2 cups plain yogurt
½ cup mayonnaise
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch cayenne pepper, or to taste
salt to taste
1 ½ cups shredded corned beef
8 (10 inch) flour tortillas
1 pound prepared coleslaw

IRISH TACOS INDEED!

I realized earlier this morning that is it not only St. Patrick's Day it's Takos Tuesday. Supper is ready!

Provided by C G

Categories Other Main Dishes

Time 40m

Number Of Ingredients 11

Irish Tacos Indeed! image

Steps:

1. Note: I candied the bacon by drizzling some real maple syrup on top, sprinkled with chopped pecans and baked at 350 degrees for about 20 minutes. Steam or fry the tortillas.
2. Heat up the leftover mashed potatoes. OR, we used leftover roasted potatoes which I warmed up in a little bit of oil in a skillet. I added the frozen green peas and scallions the last 1 minute of cooking.
3. Spoon the mashed potatoes into the tortillas. Add the garnishes!

Ingredients

2-3 c leftover mashed potatoes or leftover roasted potatoes, diced (such as irish 'champ')
6-8 corn tortillas or flour tortillas (we used corn tortillas and a mix of corn/flour tortillas)
1/4 c frozen peas (not necessary to thaw)
2 scallions, thinly sliced
GARNISHES:
4 slice candied bacon, cooked and crumbled (or your favorite vegetarian version)
1/2 c white onion, diced small
1/2-3/4 c irish sharp cheddar cheese, grated (we used: dubliner, skellig and trader joe's isle of man roasted onion and scallion)
fresh cilantro
fresh green chilies, sliced or minced or green tomatillo salsa
baby arugula (or other greens)

IRISH TACOS

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat - ruddy pink, salty, fatty and meltingly sweet - into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic - particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It's not fusion cooking, nor appropriation. It's just the fact that everything tastes good on a warm tortilla.

Provided by Sam Sifton

Categories tacos, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Irish Tacos image

Steps:

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 34 grams, Carbohydrate 51 grams, Fat 48 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 2461 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños