Whole30 Recipe: Simple Roast Beef Tacos

We had several people asking which of our roasts qualify for the Whole30 diet restrictions (Simple Turkey, Simple Smoked Turkey, and Simple Roast Beef all qualify!) so we decided to make a Whole30 compliant recipe. If you like it, we will do some more, so please give us your feedback. Our roasts are great for Whole30 or other time-consuming diets because they provide an already cooked protein which can be warmed on its own as a stand-alone part of a dish or can be introduced into a recipe.

We know that ‘mimicking’ not approved tacos is somewhat frowned upon, but we thought ‘tacos’ was more recognizable than ‘lettuce cups’. Tacos are an office favorite at Farmers and Cooks, and while this recipe is Whole30 compliant but is also a great low carbohydrate (carb) option with plenty of healthy vegetables. We added great flavor with all of these veggies, especially garlic, jalapenos, red onion, and lime. If you are not looking to reduce carbs, the lettuce cups can easily be swapped out for corn or flour tortillas, but this version is a nice refreshing break from the norm.

If you are prepping the ingredients for this recipe to be had for several different days during the week, make sure that you keep ingredients like the pico, lettuce wraps, peppers, and roast beef separated in the refrigerator. Assembly can then happen every time you want to eat the tacos, and you can make as many as you need without everything being soggy.

Whole30 Compliant Simple Roast Beef Tacos

-makes 4 servings – 3 tacos per serving.


2 Thick Slices of Farmers & Cooks Simple Angus Roast Beef

Green leaf lettuce cups (usually in the prepared salad section or make your own)
1/2 Red onion
3 Roma tomatoes
2 Jalapenos
3 Garlic Cloves
2 Limes
2 Colorful peppers
3 Avocados
Cilantro (garnish)
Salt and Pepper


  1. Wash all veggies.
  2. Dice red onion, tomatoes, jalapenos, and garlic cloves.
  3. Cut colorful peppers into strips.
  4. Cut avocados into slices.
  5. If necessary, remove lettuce leaves for lettuce cups.


  1. Preheat oven as low as it will go (Ours was 170 degrees F).
  2. Make pico/fresh salsa by mixing tomatoes, onion, jalapeno, garlic, and juice from one lime. Salt and pepper to taste.
  3. Place roast beef on a baking sheet with one slice slightly overlapping the over. Cook 9-12 minutes until meat is warm to the touch.
  4. Heat a skillet with olive oil on medium heat, and saute pepper strips with salt and pepper to taste. Peppers should be warmed through and broken down – about 10 minutes.
  5. Cut roast beef into strips or cubes. After doing strips we would have made them more bite-sized.
  6.  Assemble tacos, and garnish with lime wedge and cilantro.




This is a great prep-ahead recipe, but make sure you keep the ingredients separate. Did you add any of your own twists to this recipe? New spices, veggies, or other ingredients? Let us know on Instagram, Facebook, or Pinterest!



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