Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

  • 8 soft corn tortillas
  • 1½ Tb. olive oil
  • ½ lb. shredded roast beef

 

On the side:

  • 3 romaine lettuce leaves, shredded
  • 1 large avocado, peeled and cubed
  • 1 small yellow onion, chopped
  • 3 Roma tomatoes, diced
  • ½ cup shredded monterey jack cheese
  • ¼ cup cilantro, chopped
  • Sour cream
  • Sliced jalapeños
  • Lime wedges

Directions:

  • 1

    Prep all side ingredients and shred roast beef. Set aside in separate bowls.

  • 2

    Over medium-high heat, warm a large non-stick skillet. Add a small amount of olive oil to the pan. Brown 2 to 3 tortillas at a time, flipping each after 2 minutes. Transfer to a plate, and separate tortillas with paper towels. Repeat until all tortillas are heated.

  • 3

    Assemble tacos by layering beef, cheese and favorite ingredients. Top with cilantro and a spritz of fresh lime juice.

Tips:

  • Refried beans and Mexican rice make great sides for this dish.
  • If you’re pressed for time, replace the corn tortillas with restaurant style tortilla chips to build your own nachos.