1inchof fresh ginger root, grated, (or you can use 1/2 teaspoon of ground ginger or 1 teaspoon ginger pulp from a tube)
1medium jalapeno, seeded and diced
2tablespoonsseasoned rice vinegar
1tablespoonsesame oil
ASIAN SLAW:
2cupscoleslaw, (the mix with carrots)
2tablespoonsseasoned rice vinegar
1tablespoonsoy sauce
salt and pepper to taste
OPTIONAL TOPPINGS:
finely chopped cucumbers
Sriracha mayo
Gochujang sauce
lime wedges
sesame seeds
green onions
red onions
red cabbage
corn or flour tortillas for serving
Instructions
Place all taco meat ingredients in a slow cooker or instant pot. Add salt and pepper as desired. For the slow cooker: cook on low for 8-10 hours or until meat is fork tender. For the instant pot: Cook on high pressure for 1 hour and let pressure release.
Remove meat from the slow cooker or instant pot and shred with two forks. Return meat to the pot with the juices.
For the Asian slaw: combine all ingredients and chill until serving.
Use tongs or a slotted spoon to remove the meat from the pot. Serve on warm tortillas topped with the Asian slaw, diced cucumbers, and sriracha mayo or Gochujang sauce. Squeeze with lime if desired.
Notes
SHORT CUTS
I'm all about a short cut. Although I feel like most things are better from whole foods, there's no shame in using a short cut.For example, I love fresh minced garlic but they sell minced garlic in your produce section. Same for ginger. Fresh grated ginger is great but they sell ginger paste in a tube in the produce section as well.Adapted from Allrecipes