St. Patrick’s Day is one of the best holidays to try extraordinary recipes. Here is a very good yet easy one for Irish Tacos. Yes, it does have the key corned beef and cabbage ingredient but with a twist. Top it off with a green beer. Enjoy!
INGREDIENTS
- 2 to 2 ½ pounds corned beef
- 1 small head of green cabbage, cored and thinly sliced
- 3 carrots, peeled and sliced into julienne
- 1 cup mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 3 tablespoons cider vinegar
- Kosher salt and ground black pepper, to taste
- 1 ½ tablespoons hot pepper sauce, or to taste
- 12 to 16 flour tortillas, warmed
- Sliced fresh or pickled jalapeños
Place the fully cooked corned beef in its original cooking liquid or wrapped in foil to warm in a 350-degree oven on a sheet pan for approximately 20 minutes.
Make the coleslaw by mixing cabbage and carrots together in a bowl.
Separately, whisk together mayonnaise, yogurt or sour cream, cedar vinegar, salt, pepper and hot pepper sauce to taste.
Add half of the sauce to the cabbage and carrots. Toss thoroughly and season to taste.
Once heated, shred the corned beef and place it in a warmed flour tortilla with sliced jalapeños, the slaw, the remaining white sauce and some hot pepper sauce.
It’s that simple.
Recipe courtesy of NYT Cooking – The New York Times.
