ニューヨーク・タイムズのインスタグラム(nytimes) - 3月8日 02時09分

Corned beef and cabbage is the scent of St. Patrick’s Day. But here’s one way to make the traditional Irish dish a little more exciting: pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — especially if you adorn each taco with a few pickled jalapeños and maybe even an additional swipe of mayonnaise. This isn’t fusion cooking. It’s just a simple fact: everything tastes good on a warm tortilla. To get @nytfood’s recipe for “Irish tacos,” photographed here by @melinahammer, visit the link in our profile. #?

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