Description
Irish Tacos are a comforting fusion dish featuring soft tortillas filled with creamy mashed potatoes mixed with Irish cheddar, tender deli corned beef, sautéed cabbage and onions, topped with tangy Thousand Island dressing, and crispy-fried to golden perfection. This easy recipe blends classic Irish flavors with a taco twist, perfect for a hearty snack or casual meal.
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 (vegetable oil recommended)
Optional Garnish
- Freshly chopped chives
Instructions
- Prepare Potatoes: Wash and peel the russet potatoes, then cut them into cubes. Place them into a pot of boiling salted water and cook for 10 minutes until tender.
- Cook Cabbage and Onions: Remove the potatoes with a slotted spoon and replace them in the pot with the chopped cabbage and sliced onions. Boil for 5 minutes to soften, then drain all vegetables well and set aside.
- Mash Potatoes and Cheese: Mash the cooked potatoes until smooth and stir in the shredded Irish cheddar cheese. Season with a pinch of salt and black pepper to taste.
- Heat Skillet and Prepare Tortillas: Place a skillet over medium heat. Lay the tortillas on a clean surface, then add a dollop of Thousand Island dressing and brush it evenly over one side of each tortilla.
- Assemble Tacos: Spread the cheesy mashed potatoes over one half of each tortilla, pressing down gently. Top the potatoes with sliced corned beef, cooked cabbage, and onions. Fold each tortilla in half to enclose the filling.
- Fry Tacos: Add ¼ cup vegetable oil to the heated skillet. Carefully place the folded tacos into the skillet and fry for 30 seconds on one side. Then, fold the tortilla in half again and fry for an additional 30 seconds to brown and crisp the outside evenly.
- Serve and Garnish: Remove the tacos from the skillet and garnish with freshly chopped chives if desired. Serve warm.
Notes
- Drain well: Ensure excess water is removed from potatoes for a creamy mash.
- Work in batches: Fry a few tacos at a time to ensure even crisping without overcrowding the pan.
- Don’t overfill: Too much filling makes folding and frying difficult.
- Keep warm: Place cooked tacos on a baking sheet in a low oven (around 200°F/90°C) while finishing the rest to keep them warm and crispy.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
