Leftover Roast Beef Street Tacos

Ingredients 

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

1. 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.
2. 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.
3. 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.