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Leftover roast beef street tacos recipe

Leftover Roast Beef Street Tacos Recipe

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Turn your leftover roast into a whole new experience with this leftover roast beef street tacos recipe!
Course dinner
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8 servings
Calories 447
Author Cheryl Najafi


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


  • 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


  • 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 saladSpanish noodles or cilantro lime rice.


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


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