Easy Slow Cooker Ham Recipe

This simple ham recipe for the slow cooker only needs two ingredients and not much work. It makes a ham that is both sweet and savory and perfect for any event.

Ingredients:

• 1 5-7 pound pre-cooked ham
• 1 cup brown sugar

Instructions:

Do not cook the ham until you put it in the slow cooker

Cover the ham in brown sugar

Keep the lid on and cook on low for 4 to 6 hours, or until everything is hot

Delicious Lentil Wraps

The lentils, fresh vegetables, and spices in these vegan lentil wraps give them a lot of flavor. You can eat them for dinner or lunch, and they are a healthy and filling meal.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 large whole grain tortillas
• 1 ripe avocado, sliced

Instructions:

Put the chili powder, lime juice, diced tomatoes, red onion, cilantro, salt, and pepper in a bowl

Add the cooked lentils and mix them all together

You can heat the tortillas up in a pan or the microwave

Put about a quarter of the lentil mix on each tortilla

Put some sliced avocado on top

Cover the filling with the tortilla's sides and roll it up tight

Cut each wrap in half across the middle, then serve

Churros Con Chocolate

A delectable Spanish treat called "churros con chocolate" is made of fried dough and rich, creamy chocolate sauce. It's a delicious treat that's ideal for satisfying your sweet tooth!

Ingredients:

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1/2 cup milk chocolate chips
• 1/2 cup bittersweet chocolate chips
• 1/2 cup milk
• 1/4 teaspoon salt

Instructions:

In a saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil

Bring to a boil and remove from heat

Stir in 1 cup of flour until the mixture forms a ball

Heat oil for frying in deep-fryer or deep skillet to 375 degrees F 190 degrees C

Transfer the dough to a pastry bag fitted with a large star tip

Pipe strips of dough into the hot oil using kitchen scissors to cut off the strips

Fry until golden; drain on paper towels

Combine 1/2 cup sugar and cinnamon

Roll drained churros in cinnamon and sugar mixture

In a separate saucepan, combine cocoa powder, heavy cream, milk chocolate chips, bittersweet chocolate chips, milk, and 1/4 teaspoon salt

Stir over low heat until chocolate is melted and mixture is smooth

Serve churros with warm chocolate sauce for dipping

Ultimate Spaghetti and Meatballs

Indulge in the ultimate comfort food with this classic spaghetti and meatballs recipe. The tender meatballs are simmered in a rich tomato sauce and served over perfectly cooked spaghetti.

Ingredients:

• 1 lb spaghetti
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 28 oz can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil

Instructions:

Cook spaghetti according to package instructions, drain, and set aside

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic, salt, and pepper

Mix until well combined

Form mixture into meatballs, about 1 inch in diameter

Heat olive oil in a large skillet over medium heat

Add meatballs and cook until browned on all sides, about 8-10 minutes

Remove meatballs from skillet and set aside

In the same skillet, add more olive oil if needed

Saut onion until translucent, then add crushed tomatoes, oregano, basil, salt, and pepper

Cook for about 10 minutes, stirring occasionally

Return meatballs to the skillet with the sauce

Cover and simmer for an additional 10-15 minutes, until meatballs are cooked through and sauce has thickened

Serve meatballs and sauce over cooked spaghetti

Garnish with additional Parmesan cheese and parsley if desired

Instant Pot Lemon Garlic Chicken

The flavors in this Instant Pot Lemon Garlic Chicken are out of this world. When you mix the sourness of lemon with the saltiness of garlic, you get a delicious dish that is also quick and easy to make.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/3 cup chicken broth
• Juice of 2 lemons
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

Add salt, pepper, and dried oregano to chicken breasts to make them taste better

Put the Instant Pot in saut mode and heat the olive oil

Add the minced garlic and cook until it smells good

Put in the chicken breasts and cook them on both sides

Add the lemon juice and chicken broth

Put the lid back on the Instant Pot and set the timer for 8 minutes

Do a quick release when you're done

Take the chicken out of the Instant Pot and set it aside

Put the Instant Pot back into saut mode and cook the sauce down until it gets thick

Cover the chicken in the sauce and top it with chopped parsley before serving

Sizzling Vegan Tofu Burgers

These flavor-filled, sizzling vegan tofu burgers are ideal for your upcoming barbecue or weeknight meal. These are guaranteed to please both vegans and non-vegans because they are marinated in a flavorful mixture of soy sauce, maple syrup, and spices and then grilled to perfection.

Ingredients:

• 1 block extra-firm tofu, drained and pressed
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 6 burger buns
• Your favorite burger toppings lettuce, tomato, onion, pickles, etc

Instructions:

Slice the pressed tofu into 6 equal patties

In a shallow dish, whisk together soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, ground cumin, and black pepper to make the marinade

Place tofu patties in the marinade, turning to coat both sides

Let marinate for at least 30 minutes, flipping halfway through

Preheat grill or grill pan over medium-high heat

Grill tofu patties for 4-5 minutes per side, until charred and heated through

Toast burger buns on the grill for 1-2 minutes, until lightly golden

Assemble burgers by placing tofu patties on toasted buns and adding desired toppings

Serve hot and enjoy!

Roasted Pork Shoulder Sandwich

This Roasted Pork Shoulder Sandwich is the perfect game day meal, featuring tender slices of roasted pork shoulder complemented by tangy barbecue sauce, crisp lettuce, and zesty pickles.

Ingredients:

• 1 lb roasted pork shoulder, thinly sliced
• 4 sandwich rolls
• 1/2 cup barbecue sauce
• 1/4 cup sliced red onion
• 1/4 cup sliced pickles
• 1 cup shredded lettuce

Instructions:

Cut the rolls in half across the middle

Spread a lot of thinly sliced roasted pork shoulder on the bottom half of each roll

Put barbecue sauce on top of the pork

Place red onion slices, pickles, and lettuce shreds on top

Use the top halves of the rolls to close the sandwiches

Serve and have fun!

Pure Ella Naosap Harvest Meatless Burgers

These Pure Ella Naosap Harvest Meatless Burgers are a tasty and satisfying vegan option because they are full of protein and flavor. These burgers are a great plant-based meal that everyone will love. They are made with naosap beans, quinoa, vegetables, and spices.

Ingredients:

• 2 cups cooked naosap beans
• 1 cup cooked quinoa
• 1/2 cup finely chopped onion
• 1/2 cup finely grated carrot
• 1/4 cup chopped fresh parsley
• 1/4 cup nutritional yeast
• 1/4 cup ground flaxseed
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil, for cooking

Instructions:

Use a fork or potato masher to mash the cooked naosap beans in a large bowl until they are mostly smooth

Along with the mashed naosap beans, add the nutritional yeast, ground flaxseed, minced garlic, smoked paprika, ground cumin, salt, and pepper

Stir the ingredients together

Mix everything together well until it's all mixed together

Make burger patties out of the mixture

Each patty should have about 1/3 cup of mixture

To help it stick together, add a little more ground flaxseed or nutritional yeast if it's too wet

Over medium-low heat, warm the olive oil in a big pan

Set the pan on high heat and add the burger patties

Cook for four to five minutes on each side, or until the outside is golden brown and crispy

Put the Pure Ella Naosap Harvest Meatless Burgers on buns and top them with the sauces and toppings of your choice

Have fun!

Slow Cooker Low Country Boil

Slow Cooker Low Country Boil is a delicious one-pot meal featuring a flavorful broth infused with Old Bay seasoning, combined with potatoes, sausage, corn, and shrimp. It's a classic Southern dish perfect for a cozy family dinner or casual gathering.

Ingredients:

• 4 cups chicken broth
• 1/2 cup Old Bay seasoning
• 1 lemon, sliced
• 2 pounds baby red potatoes
• 1 pound smoked sausage, sliced
• 4 ears corn, shucked and halved
• 2 pounds large shrimp, peeled and deveined
• 1/2 cup butter, melted
• 2 tablespoons chopped parsley

Instructions:

Put chicken broth and Old Bay seasoning in a slow cooker

Corn, potatoes, smoked sausage, and lemon slices should be added

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are soft

During the last 30 minutes of cooking, add the shrimp and stir them around a few times until they turn pink

Pour melted butter over the top and sprinkle chopped parsley on top before serving

Teru's Signature Roll

Experience the perfect harmony of fresh salmon, creamy avocado, and crunchy cucumber in Teru's Signature Roll. The spicy kick from the Sriracha mayo adds an extra layer of flavor to delight your taste buds.

Ingredients:

• 200g sushi rice
• 4 nori seaweed sheets
• 100g fresh salmon, thinly sliced
• 100g avocado, thinly sliced
• 50g cucumber, julienned
• 2 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• Sesame seeds, for garnish
• Soy sauce, for dipping

Instructions:

Cook sushi rice according to package instructions and let it cool

Lay a sheet of nori on a bamboo sushi mat, shiny side down

Spread a thin layer of sushi rice over the nori, leaving a small border around the edges

Place slices of salmon, avocado, and cucumber along the center of the rice

Mix mayonnaise and Sriracha sauce, then drizzle over the filling

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Sprinkle sesame seeds over the roll

Slice the roll into bite-sized pieces using a sharp knife

Serve with soy sauce for dipping

Fluffy Gluten-Free Pancakes with Coconut Butter and Kiwi

Enjoy these fluffy gluten-free pancakes that are made even better with fresh kiwi slices, coconut butter, and shredded coconut. This is great for a slow breakfast or brunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 egg
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1 ripe kiwi, peeled and sliced
• Coconut butter for serving

Instructions:

In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt

In a separate bowl, beat the egg and add almond milk, melted coconut oil, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Fold in the shredded coconut

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray

Pour 1/4 cup of the pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

Serve the pancakes hot, topped with slices of kiwi and a generous dollop of coconut butter

Enjoy your delicious fluffy gluten-free pancakes with a tropical twist!

Shrimp Po' Boy Burger with Mango

This Shrimp Po' Boy Burger with Mango has all the flavors of a traditional New Orleans po' boy sandwich plus the sweet taste of mango. A burger with crispy fried shrimp, tangy mayo, and fresh mango slices tastes great and fills you up.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 4 hamburger buns
• 1 ripe mango, sliced
• 1/2 cup shredded lettuce
• 1/4 cup mayonnaise
• 2 tbsp hot sauce
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Vegetable oil for frying
• Pickles and tomato slices for garnish

Instructions:

Put buttermilk, hot sauce, and shrimp in a bowl and mix them together

Put them in the fridge for 30 minutes to soak up the sauce

To make the breading, put cornmeal, all-purpose flour, salt, cayenne pepper, and paprika in a different bowl and mix them together

In a deep fryer or large skillet, heat the vegetable oil to 350F 175C

Make sure the shrimp that have been marinated are well covered in the breading mixture

It will take about two to three minutes for each batch of shrimp to turn golden brown and crispy

Put paper towels down to dry

Add minced garlic, lemon juice, Dijon mustard, and mayonnaise to a small bowl and mix them together

This will make a spicy mayo sauce

Warm up the burger buns

Cover both sides of the buns with the spicy mayo sauce

The burgers should be put together by putting shredded lettuce on the bottom bun, then fried shrimp, mango slices, pickles, and tomato slices

Place the other half of the bun on top and use a toothpick to hold it in place if necessary

Right away, serve the Shrimp Po' Boy Burger with Mango

Tuscan Chicken Macaroni and Cheese

This recipe for Tuscan-style macaroni and cheese has tender chicken, sun-dried tomatoes, and fresh herbs in a creamy, cheesy sauce that makes it taste great. Simple to make in a pressure cooker for a quick and filling meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups elbow macaroni
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Set the pressure cooker to saut mode and heat olive oil

Add diced chicken and cook until browned

Remove and set aside

In the same pot, saut garlic and onion until softened

Add chicken broth, heavy cream, macaroni, sun-dried tomatoes, spinach, basil, oregano, salt, and pepper

Stir well, ensuring pasta is submerged in liquid

Close the pressure cooker lid and set to high pressure for 5 minutes

Once cooking is complete, quick-release pressure and open the lid

Stir in mozzarella and Parmesan cheese until melted and creamy

Add the cooked chicken back into the pot and mix thoroughly

Serve hot, garnished with additional basil and Parmesan

Enjoy your delicious Tuscan Chicken Macaroni and Cheese!

Keto Chicken Cordon Bleu Casserole

A low-carb twist on the classic Chicken Cordon Bleu, this keto-friendly casserole is packed with shredded chicken, diced ham, and Swiss cheese, all baked in a creamy sauce and topped with a cheesy Parmesan crust.

Ingredients:

• 2 lbs chicken breasts, cooked and shredded
• 8 oz ham, diced
• 8 oz Swiss cheese, shredded
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted

Instructions:

Warm the oven up to 190C 375F

Shred the chicken, dice the ham, and shred the Swiss cheese together in a large bowl

Heavy cream, chicken broth, onion powder, thyme, oregano, salt, and pepper should all be mixed together in a different bowl

Mix the cream mixture with the chicken mixture and stir it in well

Put the mixture in a casserole dish that has been greased

Grate Parmesan cheese and melt butter together in a small bowl

Place the Parmesan mix on top of the casserole

After the oven is hot, bake the casserole for 25 to 30 minutes, or until the top is golden brown and hot

Enjoy while hot!

Spicy Stir-Fry

This spicy stir-fry recipe is quick and simple, making it ideal for people who enjoy strong flavors. The sriracha sauce can be adjusted to your desired heat level.

Ingredients:

• 2 tbsp vegetable oil
• 1 lb 450g boneless chicken breast, sliced into thin strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tbsp sriracha sauce adjust to 0
• 5 tbsp for less heat
• 1 tsp cornstarch mixed with 2 tsp water
• Cooked rice for serving
• Sesame seeds for garnish
• Green onions, chopped, for garnish

Instructions:

Heat one tablespoon of vegetable oil in a big skillet or wok over high heat

Stir-fry the chicken slices until they are cooked through

After removing it from the skillet, set the chicken aside

Add the final tablespoon of vegetable oil to the same skillet

Stir-fry the ginger and minced garlic for about 30 seconds, or until fragrant

Add the snap peas, broccoli, and bell peppers, both red and yellow

Stir-fry the vegetables for 34 minutes, or until they are crisp-tender

Combine the hoisin sauce, sriracha sauce, and soy sauce in a small bowl you can reduce the heat to 0

5 tbsp

Place the cooked chicken back into the skillet and cover everything with the sauce mixture

Stir-fry for an additional two to three minutes, or until everything is thoroughly heated and covered in sauce

To thicken the sauce, stir in the cornstarch mixture

Garnish the hot stir-fry with chopped green onions and sesame seeds and serve it over cooked rice

Savor your flavorful and hot stir-fry!

Vegan Popcorn Chicken

Vegan popcorn chicken that tastes great and is crispy is made from healthy wheat gluten and tasty seasonings. Great as a snack or appetizer!

Ingredients:

• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 1/4 cup water
• 1 cup breadcrumbs
• Oil for frying

Instructions:

Vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt should all be mixed together in a bowl

Soy sauce, water, and vegetable broth should all be mixed together in a different bowl

Mix the wet and dry ingredients together, then knead them together until a dough forms

Cut the dough into little chunks, then roll them into balls or nuggets

Cover each one in bread crumbs

Put oil in a pan and heat it over medium-low heat

For about five to seven minutes, or until the pieces are golden brown and crispy, fry them

Take it out of the oil and place it on paper towels to soak up the extra oil

Serve hot with the sauce of your choice

Gut Healthy Ginger Cider Mocktail Paleo

This non-alcoholic, paleo-friendly Gut Healthy Ginger Cider Mocktail is ideal for promoting gut health. It's a flavorful and calming option because of the fresh ginger and warming spices.

Ingredients:

• 1 cup unsweetened apple cider
• 1/2 cup filtered water
• 1 tablespoon fresh grated ginger
• 1 tablespoon raw honey optional
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Ice cubes
• Fresh mint leaves for garnish

Instructions:

In a small saucepan, combine apple cider and water

Add fresh grated ginger and bring the mixture to a gentle simmer over low heat

Stir in raw honey if using, ground cinnamon, ground turmeric, ground cardamom, and ground cloves

Simmer for 5-7 minutes to infuse the flavors, stirring occasionally

Remove from heat and let it cool slightly

Strain the mixture through a fine-mesh sieve into a pitcher to remove ginger bits

Fill glasses with ice cubes and pour the ginger cider mixture over the ice

Garnish each glass with fresh mint leaves

Serve immediately and enjoy your Gut Healthy Ginger Cider Mocktail!

Flourless Chewy Cinnamon Sugar Peanut Butter Cookies

Peanut butter lovers will enjoy these flourless chewy peanut butter cookies. The addition of ground cinnamon gives these cookies a warm and cozy flavor.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 large egg

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine the peanut butter, granulated sugar, vanilla extract, and ground cinnamon

Mix until well combined

Add the egg to the mixture and continue to mix until a smooth dough forms

Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie

Flatten the dough balls slightly with a fork, making a crisscross pattern on top

Bake in the preheated oven for about 10-12 minutes or until the cookies are set and the edges are golden brown

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cooled, you can enjoy the delicious flourless chewy peanut butter cookies with a hint of cinnamon

Pineapple BBQ Turkey Burger

This Pineapple BBQ Turkey Burger combines the lean and healthy qualities of ground turkey with the sweet and tangy flavors of pineapple and BBQ sauce. It's a delightful twist on a classic burger that's perfect for a summer barbecue or any time you're craving a delicious, juicy burger with a tropical flair.

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup diced pineapple
• 1/4 cup BBQ sauce
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, and additional BBQ sauce for toppings

Instructions:

Ground turkey, breadcrumbs, diced pineapple, diced red onion, chopped cilantro, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl

Cut the mixture into four equal parts and use your hands to form them into burger patties

Warm up your grill or pan on the stove by setting it on medium-high heat

Pick up the turkey burger patties and place them on the grill or pan

Cook for five to six minutes on each side, or until they are fully cooked and have nice grill marks

In the last few minutes of cooking, baste each patty with BBQ sauce so that the sauce can caramelize and form a tasty crust

Put the burger buns on the grill and toast them for one minute, or until they get a little brown

Put the turkey patty on top of the lettuce and tomato on the bottom bun of your burger

If you want, you can add more BBQ sauce on top

Put the other half of the bun on top and serve hot

Have fun with your Pineapple BBQ Turkey Burger!

Jackfruit Asada Street Tacos

These vegan street tacos are made with warm corn tortillas and jackfruit that has been seasoned with a mix of spices. They're great for a quick and filling meal!

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 tablespoon olive oil
• 1/4 cup vegetable broth
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 8 small corn tortillas, warmed
• Toppings: chopped onions, cilantro, avocado slices, lime wedges

Instructions:

You can use your fingers or a fork to shred the jackfruit into a shredded texture

Put olive oil in a pan and heat it over medium-low heat

Shred the jackfruit and add it to the pan

Saut for two to three minutes

Mix vegetable broth, soy sauce, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, and black pepper in a small bowl with a whisk

Mix the sauces together and pour them over the jackfruit in the pan

Cook for another 8 to 10 minutes, stirring every now and then, until the jackfruit is soft and full of flavor

You can warm up the corn tortillas in a different pan or the oven

Put some of the jackfruit mixture in each tortilla

Add chopped onions, cilantro, avocado slices, and a squeeze of lime juice on top

Enjoy while hot!