Pot Roast Tacos with Chimichurri

Recipe courtesy of“Always Eat After 7 PM” Prep time: 10 minutes Cook time: 5 minutes Servings: 8

Chim ichu rri:

•11/2 cups fresh Italian parsley

•1 cup fresh cilantro

•2 tablespoons green onion, chopped

•1 table spoon garlic, chopped

•1/4 cup olive oil

•2 tablespoons fresh lemon juice

•1tablespoon water

•1 teaspoon sea salt

•1 teaspoon crushed red pepper

Ta cos:

•3 cups chuck roast, slow cooked and chopped

•8 yellow corn tortillas (6 inches)

•1 ripe avocado, pitted and sliced

•4 ra dishes, sliced

•1/4 cup que so 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.