“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
Ingredients
- 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
Instructions
- 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 www.lemonblossoms.com
