Kyle Oliver
Crispy Corned Beef and Potato Tacos are a delicious use of leftovers, the cabbage adds needed freshness; don’t forget the horseradish crema!
This Crispy Corned Beef and Potato Tacos recipe came to me because corned beef was on sale for St. Patricks Day. I bought the corned beef, but there are only so many times that you can eat corned beef with mashed potatoes. So I figured why not make something else with it and these tacos were born! And I am so happy they were, I have made them a couple times. I love my corned beef hash and all, but this recipe is the best use of leftover corned beef yet!
It was so easy using the leftover ingredients, seriously takes about 10 minutes when you have the mashed potatoes and corned beef already cooked. Just heat up a cast iron pan to crisp up the corned beef. Then add mashed potatoes to half a tortilla, add crisped corned beef and top with some cheese. Then just crisp up the tortillas in the cast iron pan and add some fresh shredded cabbage. Serve these Crispy Corned Beef and Potato Tacos with the horseradish crema and the Irish Whiskey Margarita.
Crispy Corned Beef and Potato Tacos Recipe Notes & Substitutions
Corned Beef– To make this recipe easier use leftover corned beef to make this a quick and easy recipe. If you want sub in a vegan corned beef to make this a plant based recipe. Be mindful that a lot of vegan corned beef is made with vital wheat gluten and therefore will most likely not be gluten free. If you don’t want to use corned beef, chicken would also work in this recipe, but the point is a take on corned beef and cabbage.
Mashed Potatoes– Use leftover mashed potatoes to also make this quick easy recipe. If you don’t have leftover use store bought or make some fresh.
Cheddar Cheese– Use whatever cheese you want, but cheddar works best with the drink pairing. Cheddar also melts nicely, so it is a great one to use. But use whatever cheese you like. To make this vegan use vegan cheese.
Corn Tortillas– Use whatever tortillas you like. I am gluten free so I use corn tortillas.
Shredded Cabbage– Buy coleslaw mix to make this even easier! The nice crunch from the cabbage and pop of freshness is amazing in this recipe. You could substitute lettuce if you prefer, but cabbage stands up to the taco very nicely.
Crema– I love crema, it is a little thinner than sour cream but beautifully tangy. If you can’t find crema or don’t want to use it, substitute sour cream or greek yogurt.
Horseradish– I use the pre-ground horseradish from a jar. Add as much or as little as you like! I love a little spice, but hate when it gets so spicy it comes out your nose. If you do not want to use horseradish you can leave it out. But, horseradish is delicious with corned beef and usually I serve corned beef with horseradish so it just worked well with the flavor profile.
Suggested Drink Pairings– Irish Whiskey Margarita, Regular Margarita, Sauvignon Blanc, Pinot Grigio, Sangria, Pinot Noir.
Crispy Corned Beef and Potato Tacos with Horseradish Crema
Ingredients
- Corned Beef (Leftovers)
- 12 Corn Tortillas (3/person)
- 2 cups Mashed Potatoes
- Cheddar Cheese
- 1 cup Shredded Cabbage
- Avocado oil for frying
Horseradish Crema
- 1 cup Crema or Sour Cream
- 1 tbsp Horseradish
- Salt and Pepper
Instructions
Horseradish Crema
- Add the ingredients to a bowl, stir to mix. Add salt to taste, then set aside. Add more horseradish as needed.
Tacos
- Preheat a cast iron skillet over medium heat.
- Cut the corned beef into thin slices and fry in the pan until crispy on both sides. Remove from pan and set aside. Leave the cast iron on the heat.
- Add about 2-3 tbsp of mashed potatoes to a corn tortilla. Top with the corned beef and cheese. Fold the tortilla in half.
- Add avocado oil to the cast iron pan and then fry the tacos in batches on either side until golden brown and crispy. Remove from pan.
- Add shredded cabbage to the tacos and serve with the horseradish crema and the Whiskey Margarita.
