Mississippi Pot Roast Tacos
These Mississippi Pot Roast Tacos use leftover Mississippi Pot Roast that’s been pan-fried till crispy and topped with pepperoncini-flavored sour cream, cotija cheese, green onions, and lime, all on a crunchy corn tortilla.
Servings: 8 tacos
Calories: 335kcal
Ingredients
Spicy Crema
- ½ cup sour cream or Mexican crema
- 3 tablespoon pepperoncini brine
- pinch salt
- pinch pepper
Tacos
- 4 tablespoon olive oil
- 3 cups Mississippi pot roast shredded
- 8 small tortillas corn or flour
- ½ cup cotija cheese crumbled or feta cheese
- 2 green onions thinly sliced
- 1 lime cut into wedges
Instructions
- In a small bowl combine sour cream, pepperoncini brine, salt, and pepper. Place in the fridge until serving.
- Heat a skillet over medium-high. Spread the beef in an even layer in the pan and cook for 8-10 minutes, stirring occasionally until the beef is hot and slightly crisp on the edges. Transfer the beef to a bowl and set aside.
- Return the skillet to medium heat and drizzle with olive oil. Arrange 1-3 tortillas (depending on skillet size) and cook for 1-2 minutes per side until they get a few brown spots and are slightly crisp. Begin assembling the tacos while cooking remaining tortillas.
- Place a tortilla on a plate and drizzle with the spicy crema. Top with a large spoonful of the Mississippi pot roast beef and pepperoncini rings. Finish with a sprinkling of Cotija cheese and green onions. Serve with a lime wedge on the side.
Notes
Get the recipe for our Package-free Mississippi Pot Roast.
Make the beef crispy: While these tacos are delicious when the meat is simply reheated on a skillet, giving it the time for the edges to get crispy really enhances and flavor and texture of the tacos.
Tortilla consistency: We love the texture of a crispy fried tortilla, however, using soft tortillas or pre-bought crunchy taco shells works well also.
Serving variations: aside from tacos, use this recipe as a template for making Mississippi pot roast nachos, or fry the tacos after assembling to make quesadillas.
Make ahead: You can make the tacos ahead of time and store them for later use by assembling them as instructed, then folding them in half, pressing them down to flatten them out, then wrap tightly in foil or freezer-safe container with parchment between each taco. To reheat, remove from the fridge or freezer and bring them to room temperature before frying on medium heat until crisp on the outside, and hot on the inside.
Storage: Store leftovers in the fridge for 3-4 days and reheat in the skillet, adding broth if needed to prevent drying.
Nutrition
Calories: 335kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 482mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 3mg