A delicious way to use up leftover roast beef. Top tacos with shredded beef, lettuce, Pepper jack cheese, avocado and homemade Pico de Gallo, Enjoy!
Course: beef, Entrée
Cuisine: Mexican
Servings: 8people
Ingredients
PICO DE GALLO:
5Roma tomatoesseeded and diced
1/2med. yellow oniondiced
1lg. jalapeñoseeded, deveined and finely diced
1/4c. chopped cilantro
1T.extra virgin olive oil
2T.lemon juice
1/2tsp.kosher salt
Pepperto taste
TACOS:
12Mission street tacos corn or flour tortillas
3T.olive oil
1lb. shredded roast beefwarmed
3leavesRomaine lettucechopped
1/2c. shreddedMonterey Jack cheese
1lg. avocadosdiced
1limecut into wedges
Instructions
PICO DE GALLO: In a medium bowl, toss diced tomatoes, onion, peppers, cilantro, olive oil, lemon juice, and salt and pepper; cover the bowl and refrigerate while you make the tacos.
Corn Tortillas: Heat a large non-stick skillet over medium-high heat. Add a small amount of olive oil to the bottom of the pan. Place two to three tortillas in the skillet, cook 1-2 minutes until they begin to brown slightly; flip them over to brown on the other side. Transfer tortillas to a plate, separating them with paper towels. Add a little more oil to the pan then repeat until all tortillas have been browned.
Flour Tortillas: Heat according to package directions.
TACOS: Build tacos one at a time, layering with warm shredded beef, lettuce, cheese, avocado, and Pico de Gallo. Finish with a squeeze with lime juice and devour!