INGREDIENTS
1
bunch Cilantro
1
Jalapeno pepper, roasted
1
Jicama, small
3
Limes
1
small head Red cabbage
2
Spaghetti squash, large
2
Sweet onions, large
1 can
Tomatoes, organic whole
1 cup
Barbecue sauce
1
Pepper
1
Sea salt
1/4 cup
Apple cider vinegar
2 tbsp
Coconut oil
2 tbsp
Cumin
12
6- or 8-inch corn tortillas