Description
Irish Tacos merge traditional Irish flavors with a fun taco twist, featuring slow-cooked tender beef brisket seasoned with cumin and paprika, topped with a crisp cabbage and carrot slaw, sharp Irish cheddar, and a creamy cilantro sour cream sauce, all wrapped in warm tortillas for a satisfying and hearty meal.
Ingredients
Scale
Beef Brisket
- 2 lbs boneless beef brisket
- 2 tsp cumin
- 2 tsp paprika
- Salt and pepper to taste
- 1 cup beef broth
Slaw
- 2 cups shredded green or purple cabbage
- 1 cup grated carrots
- Juice of 1 lime
- Salt to taste
Toppings
- 1 cup grated Irish cheddar cheese
- 1 cup sour cream
- ¼ cup chopped fresh cilantro
Serving
- Tortillas for serving
Instructions
- Prepare and Season Brisket: Trim excess fat from the brisket and season all over with salt, pepper, cumin, and paprika, ensuring the spices coat the meat evenly.
- Sear Brisket: Heat a skillet over medium-high heat and sear the brisket on all sides, about 3-4 minutes per side, until golden brown to develop rich flavor and caramelization.
- Slow Cook Brisket: Transfer the browned brisket to a slow cooker, add 1 cup beef broth, cover, and cook on low for approximately 8 hours or until the meat is tender and easily shredded.
- Prepare Slaw: While the brisket cooks, shred cabbage and carrots finely, then toss with lime juice and salt to taste for a fresh, tangy contrast.
- Shred Brisket: Once the brisket is cooked and tender, remove from slow cooker and shred thoroughly using two forks.
- Warm and Assemble Tacos: Warm tortillas, then layer each with shredded brisket, a generous amount of the cabbage and carrot slaw, grated Irish cheddar cheese, and top with sour cream mixed with chopped cilantro for a creamy, herbaceous finish.
Notes
- Use boneless brisket for easier shredding and even cooking.
- Adjust seasoning in slaw with extra lime juice or salt depending on taste preference.
- For a spicy kick, add a dash of hot sauce to the sour cream mixture.
- Warm tortillas gently on a skillet or microwave for best texture and pliability.
- This recipe can be prepped a day in advance; store brisket and slaw separately and assemble before serving.
