What better way to use leftover roast beef than with tacos?! With our 30-minute leftover roast beef tacos recipe, you can turn a weeknight supper into the main event—just set up a bar with all the goodies so your family can build their own.

There’s nothing to putting this meal together. In fact, it’s like having the night off from cooking! The most difficult part of this recipe is choosing perfectly ripe avocados—not too ripe, not too firm.

We used corn tortillas this time around, but you can also use lettuce leaves if you want to keep it lean. And while we tend to serve this meal for dinner, they also make great appetizers if you’re hosting guests!

A plate of leftover roast beef street tacos.

Leftover Roast Beef Street Tacos Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Turn your leftover roast into a whole new experience with this leftover roast beef street tacos recipe!
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Ingredients
 

Yield: 8 servings
4.60 from 5 ratings
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pico de gallo

  • 5 Roma tomatoes, diced
  • 1/2 medium yellow onion, diced
  • 2 jalapeños, seeded, deveined and finely diced
  • 1/4 cup cilantro, chopped
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice, or lime juice
  • 1/2 tsp kosher salt
  • pepper, to taste

tacos

  • 16 corn tortillas, soft
  • 3 Tbsp olive oil
  • 1 lb roast beef, shredded
  • 3 Romaine lettuce, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 large avocados, cubed
  • 2 limes, cut into wedges

Instructions
 

  • 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.

Notes

When choosing an avocado, look for one that has a black, pebbly skin. It shouldn’t be too soft or too firm.
Author: Cheryl Najafi
Course: dinner
Calories: 447kcal, Carbohydrates: 28g, Protein: 20g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 50mg, Sodium: 248mg, Potassium: 462mg, Fiber: 7g, Sugar: 4g
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Leftover roast beef street tacos recipe