Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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.