Name: Delicious Irish Tacos
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Ingredients: For the Irish Beef & Potato Filling:; 2 tbsp Olive Oil; 1.5 lbs Chuck Roast, trimmed and cut into 1-inch cubes; 1 large Yellow Onion, chopped; 2 Carrots, peeled and diced; 2 Celery Stalks, diced; 4 cloves Garlic, minced; 2 tbsp Tomato Paste; 1 (14.9 oz) can Guinness Stout; 2 cups Beef Broth; 1 tbsp Worcestershire Sauce; 2 sprigs Fresh Thyme; 1 Bay Leaf; 1 tsp Salt, or to taste; ½ tsp Black Pepper, or to taste; 1.5 lbs Yukon Gold Potatoes, peeled and mashed; For the Creamy Cabbage Slaw:; 3 cups Green Cabbage, thinly shredded; ½ cup Mayonnaise; 2 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp Sugar; ¼ cup Fresh Parsley, chopped; Salt and Black Pepper to taste; For Assembly & Serving:; 12-16 Corn or Flour Tortillas (hardened into shells if desired); 1 cup Shredded Sharp Cheddar Cheese; ½ cup Sour Cream or Greek Yogurt; ¼ cup Green Onions, thinly sliced

Description

These Irish Tacos offer a vibrant fusion of hearty beef and potato filling with a zesty cabbage slaw, all nestled in a crispy taco shell. It’s a comforting yet exciting meal that’s perfect for a unique weeknight dinner or entertaining.

Ingredients

Scale

For the Irish Beef & Potato Filling:
2 tbsp Olive Oil
1.5 lbs Chuck Roast, trimmed and cut into 1-inch cubes
1 large Yellow Onion, chopped
2 Carrots, peeled and diced
2 Celery Stalks, diced
4 cloves Garlic, minced
2 tbsp Tomato Paste
1 (14.9 oz) can Guinness Stout
2 cups Beef Broth
1 tbsp Worcestershire Sauce
2 sprigs Fresh Thyme
1 Bay Leaf
1 tsp Salt, or to taste
½ tsp Black Pepper, or to taste
1.5 lbs Yukon Gold Potatoes, peeled and mashed
For the Creamy Cabbage Slaw:
3 cups Green Cabbage, thinly shredded
½ cup Mayonnaise
2 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Sugar
¼ cup Fresh Parsley, chopped
Salt and Black Pepper to taste
For Assembly & Serving:
12–16 Corn or Flour Tortillas (hardened into shells if desired)
1 cup Shredded Sharp Cheddar Cheese
½ cup Sour Cream or Greek Yogurt
¼ cup Green Onions, thinly sliced

Instructions

Prepare the Beef Filling: Pat beef dry and season with salt and pepper. Brown beef cubes in olive oil in a Dutch oven over medium-high heat. Remove beef. Sauté onion, carrots, and celery until softened (5-7 mins). Add garlic and tomato paste; cook for 1 minute. Deglaze with Guinness, scraping up browned bits. Stir in beef broth, Worcestershire, thyme, and bay leaf. Return beef to pot. Bring to a simmer, cover, and cook on low for 2.5-3 hours until fork-tender. While beef cooks, boil and mash potatoes. Remove beef, shred, discard herbs, and stir shredded beef back into sauce. Fold in mashed potatoes. Taste and adjust seasoning.
Whip Up the Creamy Slaw: In a bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Add shredded cabbage and parsley; toss to coat. Refrigerate for at least 30 minutes.
Assemble Your Irish Tacos: Warm tortillas (or crisp into hard shells). Spoon beef and potato filling into each tortilla. Top with creamy cabbage slaw, shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately.

Prep Time: 30 mins
Cook Time: 2 hours 45 mins