Irish Crispy Potato Tacos
Crispy tacos stuffed with cheesy mashed potatoes, tender corned beef, and sautéed cabbage for a savory Irish-Mexican fusion perfect for festive or casual meals.
Equipment
- 1 pot for boiling potatoes and vegetables
- 1 skillet for frying tacos
- 1 colander for draining vegetables
- 1 bowl for mashing potatoes
Ingredients
- 3 russet potatoes peeled and cubed
- 1 pound deli corned beef thinly sliced
- 1 cup shredded Irish cheddar cheese
- 1 cup chopped cabbage
- 1 sweet onion sliced
- ½ cup Thousand Island dressing
- 1 pinch salt
- 1 pinch black pepper
- 12 flour or corn tortillas taco sized
- oil for frying
- chopped chives for garnish
Instructions
- Wash, peel, and cube russet potatoes evenly.
- Boil potatoes in salted water until fork-tender, about 10 minutes.
- Add chopped cabbage and sliced onion to the boiling water; cook for 5 minutes until wilted.
- Drain vegetables thoroughly in a colander to remove excess water.
- Mash potatoes in a bowl, then fold in shredded cheddar until melted and combined.
- Season mashed potatoes with salt and black pepper to taste.
- Lay tortillas flat and spread about 1 tablespoon of Thousand Island dressing over half of each tortilla.
- Add a generous scoop of cheesy mashed potatoes on the dressed half, then layer with corned beef and cooked cabbage and onions.
- Fold tortillas in half and press lightly to compact filling.
- Heat a thin layer of oil in a skillet over medium-high heat until shimmering.
- Fry tacos in batches until golden and crisp on both sides, about 30 seconds per side.
- Drain fried tacos on paper towels to remove excess oil.
- Garnish with chopped chives and serve warm with extra Thousand Island dressing.
Notes
- Keep oil temperature medium-high to avoid oily tacos.
- Drain cabbage well to prevent sogginess.
- Store cooked tacos in a low oven to keep warm.