Greg DuPree
Active Time
15 Mins
Total Time
20 Mins
Serves 4 (serving size: 2 tacos)

Want to make Taco Tuesday a breeze? This recipe gets its protein from a Sunday night Big Batch Oven-Braised Pot Roast, which is big enough for both dinners, plus a Monday night Roast Beef Hash in the interim.

How to Make It

Step 1

Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

Step 2

Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

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