Chile Verde Tacos with Spicy Pineapple Slaw

“I have a great recipe for chile verde, but I was looking for ways to use it. Enchiladas are great, but I am a big taco fan. The pineapple in this slaw really makes the dish.” – April Ferre

Chile Verde Tacos with Spicy Pineapple Slaw

Course: Main Courses – Pork
Cuisine: Mexican


  • 1 Cup Purple Cabbage Shredded
  • 2 Cups Green Cabbage Shredded
  • 1 Carrot Cut Into Matchsticks
  • 1/2 Red Bell Pepper Cut Into Thin Strips
  • 1 to 2 Jalapeno Peppers Seeded & Chopped
  • 1 Cup Fresh Pineapple Diced
  • 1/4 Cup Cilantro Chopped
  • 1 Lemon Juiced
  • 1/4 Cup Mayonnaise
  • Sugar To Taste
  • Salt & Pepper To Taste
  • 1 Recipe Slow Cooker Chile Verde
  • Flour Tortillas
  • Avocado Sliced
  • Queso Fresco Crumbled


  • Combine cabbage, carrot, bell pepper, jalapeno, pineapple, and cilantro in a medium bowl. Prepare dressing by combining lemon juice mayonnaise, sugar, salt and pepper. Pour dressing over slaw.
  • Warm tortillas or lightly fry, if desired. Add chile verde and top with slaw, fresh sliced avocado and queso fresco.

2018 Adapted Recipe – April Ferre – Adapted from

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