Leftover Roast Beef Street Tacos

• Gluten free

• Meat

  • 1 lb Roast beef

• Produce

  • 2 Avocados, large
  • 1/4 cup Cilantro
  • 2 Jalapenos
  • 2 Limes, wedges
  • 5 Roma tomatoes
  • 3 Romaine lettuce
  • 1/2 Yellow onion, medium

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 16 Corn tortillas, Soft

• Dairy

  • 1/2 cup Monterey jack cheese

Found on everydaydishes.com

Description

Directions

• Toss diced tomatoes, onion, peppers, cilantro, olive oil, lemon or lime juice and salt and pepper in a medium-sized bowl then refrigerate while you make the tacos.
• Heat a large, non-stick skillet over medium-high heat. Add a tiny bit of olive oil to the bottom of the pan. Place two or three tortillas to the skillet and allow them to brown slightly—approximately 2 minutes. Flip them over to brown on the other side. When browned, transfer to a plate, separating them with paper towels. Add a tiny bit more oil to the pan then repeat until all tortillas have been browned.
• Build your tacos, one at a time, layering the shredded beef, lettuce, cheese, avocado and pico de gallo to your liking. Spritz with lime juice, serve with your favorite accompaniments such as a corn and black bean salad, Spanish noodles or cilantro lime rice.