Pot Roast Tacos with Chimichurri
Recipe courtesy of “Always Eat After 7 PM”
Ingredients
- Chimichurri:
- 1 1/2 cups fresh Italian parsley
- 1 cup fresh cilantro
- 2 tablespoons green onion chopped
- 1 tablespoon garlic chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 teaspoon sea salt
- 1 teaspoon crushed red pepper
- Tacos:
- 3 cups chuck roast slow cooked and chopped
- 8 yellow corn tortillas 6 inches
- 1 ripe avocado pitted and sliced
- 4 radishes sliced
- 1/4 cup queso fresco crumbled
Instructions
- To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
- To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.
Notes
Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.