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Living in Los Angeles, there are literally thousands of taco trucks and some of my favorites are Asian inspired taco trucks. However, based on the amount of grease I normally see resting on the bottom of my container after eating them, I don’t think they are all too healthy. This simple crock pot version came out delicious and is low in points and calories. It is perfect for tacos or served with salad or rice. Tomorrow I think I may try using some of the leftovers in a Banh Mi sandwich which I think would be delicious.
To make the jicama slaw
Combine half a bag cole slaw mix, 1/2 diced jicama, 1/4 chopped cilantro, 1/4 cup diced red onion, 2 tbsp peanut dressing, 1 tsp Asian hot sauce, and the juice of two limes. Mix together and serve on the side or on top of the taco itself.
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