Description
These baked Irish Tacos offer a flavorful twist on taco night, combining savory corned beef and tender cabbage in crispy tortillas. They’re easy to make and guaranteed to be a crowd-pleaser.
Ingredients
- 1 tbsp olive oil
- 1/2 cup finely diced onion
- 2 cups cooked corned beef, shredded or finely diced
- 3 cups green cabbage, thinly shredded
- 1 tsp caraway seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 12 small flour tortillas (6-inch)
- 1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
- For the Creamy Topping:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Pinch of paprika
- 2 tbsp fresh chives or parsley, chopped (for garnish)
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent (5 mins). Add shredded corned beef and cook until lightly browned. Stir in shredded cabbage, caraway seeds, garlic powder, onion powder, salt, and pepper. Cook until cabbage is tender-crisp (7-10 mins). Remove from heat.
- Assemble the Tacos: Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Place a small amount of filling onto one half of a tortilla. Sprinkle with shredded cheese. Fold the other half over to create a taco shape.
- Bake to Perfection: Arrange tacos on the baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, and cheese is melted and bubbly.
- Whip Up the Creamy Topping: While tacos bake, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, and paprika in a small bowl. Season with salt and pepper. Stir in fresh chives or parsley.
- Serve: Serve hot with the creamy topping.
- Prep Time: 20 mins
- Cook Time: 15 mins