Pot Roast Tacos with Chimichurri

INGREDIENTS

1 1/2 cups

loosely packed fresh flat-leaf parsley leaves

1 cup

loosely packed fresh cilantro leaves

1 1/2 tbsp

chopped shallot

1 tbsp

chopped red Fresno chile

garlic cloves, smashed

1/4 cup

extra-virgin olive oil

2 tbsp

fresh lemon juice

1 tbsp

water

3/4 tsp

kosher salt

1/4 tsp

black pepper

2 3/4 cups

coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)

(6-inch) yellow corn tortillas, lightly charred

small ripe avocado, sliced

1/4 cup

thinly sliced radishes (from 3 radishes)

1 oz

queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)