Eye of round roast tacos start with a quick roast, then slice thin for tender bites. The beef stays juicy when rested and cut across the grain.
The fresh slaw adds crunch while the tortillas hold everything together.
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1. Preheat oven to 400°F. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt.
2. Place roast on a rack in a roasting pan. Roast 20-25 minutes until internal temperature reaches 135°F for medium rare. Remove and rest 10 minutes.
3. Thinly slice roast across the grain.
4. In a bowl, combine 2 cup shredded cabbage, 0.5 cup shredded carrot, 0.25 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, and pinch salt. Toss to make fresh slaw.
5. Warm 8 small corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds each side.
6. Assemble tacos with sliced roast and fresh slaw.
7. Finish with a squeeze of fresh lime juice on top before serving.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
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