POT ROAST TACOS WITH CHIMICHURRI

PREP: 10 MINUTES | COOK: 5 MINUTES | MAKES: 8 SERVINGS

For the Chimichurri

1½ cups fresh parsley

1 cup fresh cilantro

2 tablespoons chopped scallion

1 tablespoon chopped fresh garlic

¼ cup olive oil

2 tablespoons lemon juice

1 tablespoon water

1 teaspoon sea salt

1 teaspoon crushed red pepper

For the Tacos

3 cups chopped Slow Cooker Braised Pot Roast (page 154)

8 (6-inch) yellow corn tortillas

1 ripe avocado, pitted, peeled, and sliced

4 radishes, sliced

¼ cup crumbled queso fresco

1 lime, sliced

1.For the chimichurri: Combine the parsley, cilantro, scallion, and garlic in the bowl of a food processor. Pulse until roughly chopped. Add the olive oil, lemon juice, water, salt, and crushed red pepper and process until fully combined.

2.For the tacos: Place the chopped chuck roast in a medium skillet over medium-high heat and cook for 5 minutes. Remove from the heat and mix in ½ cup of the chimichurri. Char the tortillas in a grill pan for a few seconds, then fill evenly with the meat, avocado, radishes, and queso. Serve with the remaining chimichurri sauce and lime slices.

Quick Tip: There are endless ways to enjoy this chimichurri sauce. Toss it with roasted veggies, serve it over grilled meat, or use it to top off a fried egg.

NUTRITION

Calories: 410

Fat: 24 g

Carbohydrates: 12 g

Sodium: 366 mg

Fiber: 2 g

Protein: 41 g

Sugar: 1 g