Pot Roast Tacos with Chimichurri
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8
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
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.
Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.
