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
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
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Rabia Tabbassum
[email protected]These tacos look amazing!
MD Ehain
[email protected]I can't wait to try these tacos!
Nick dvj
[email protected]These tacos are a fun and easy way to change up your taco night routine.
Susan Walker
[email protected]I'm not a big fan of cabbage, but I loved these tacos.
CPA Marketing
[email protected]These tacos are perfect for a party or potluck.
Zahid Ameer
[email protected]I love the unique flavor of these tacos.
Avril Harrison
[email protected]These tacos are a great way to use up leftover potatoes and cabbage.
Mary Tetteh
[email protected]I'll definitely be making these again.
Kamrudin Mansuri61
[email protected]Yum!
Nelson C Ruzzy
[email protected]These tacos are so good! I love the crispy tortillas and the creamy potato filling.
wanyawii dairy
[email protected]The tacos were easy to make, but the potato filling was a bit dry. I think I'll add some more butter or milk next time.
Ayabonga Pulumane
[email protected]The tacos were a bit bland for my taste. I think I'll add some more spices next time.
Thabisa Setloboko
[email protected]These tacos are unique and delicious. I love the combination of flavors and textures.
Kobusingye Sharon
[email protected]I've made these tacos several times now and they're always a hit. The colcannon potato filling is so creamy and delicious.
Kevin Phaphe
[email protected]These tacos are so flavorful and easy to make. I love that I can use up leftover potatoes and cabbage.
Sajjad Hossin joy
[email protected]I made these tacos for a party and they were a huge success! Everyone raved about how delicious they were.
Adina Rai
[email protected]The recipe was easy to follow and the tacos came out great! I will definitely be making these again.
Dilip upreti
[email protected]These tacos were a hit with my family! The combination of flavors was amazing and everyone loved them.