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Korean BBQ Tacos with Jackfruit!
Author
Johnna
Ingredients
1
can young green jackfruit in water
, drained & rinsed (most cans will say 20 oz., 10 oz. drained)
1/2
cup
water
1/4
cup
tamari
, gluten-free soy sauce, Braggs aminos or coconut aminos
2
T
. coconut sugar
2
cloves
minced garlic
1
T
. grated ginger root
1
T
. sriracha
2
t
. sesame oil
2
t
. olive oil
Instructions
Combine all ingredients in a small crockpot. Cook on low for 4-6 hours.
Jackfruit will easily shred with a fork.
Serve hot with taco shells, korean bbq taco slaw and shredded red cabbage.