Leftover roast beef street tacos recipe

Leftover Roast Beef Street Tacos

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!

Leftover roast beef street tacos recipe

Leftover Roast Beef Street Tacos Recipe

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner
Servings 8 servings
Calories 447 kcal

what you'll need
  

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

let's do it
 

  • 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.

One Last Thing

When choosing an avocado, look for one that has a black, pebbly skin. It shouldn’t be too soft or too firm.

Nutrition

Calories: 447kcalCarbohydrates: 28gProtein: 20gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 50mgSodium: 248mgPotassium: 462mgFiber: 7gSugar: 4g
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Leftover roast beef street tacos recipe