Zesty tacos featuring pineapple, black beans, and creamy coconut lime slaw for a fresh, vibrant taste.
# What You’ll Need:
→ Pineapple Black Bean Filling
01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 cup fresh pineapple, diced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
12 - 1 tablespoon fresh lime juice
→ Coconut Lime Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1/3 cup canned full fat coconut milk
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon maple syrup
18 - 1/4 teaspoon sea salt
19 - Zest of 1 lime
→ Assembly and Garnish
20 - 8 small corn tortillas
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges for serving
# How-To:
01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add green and red cabbage, toss well to coat. Set aside to marinate.
02 - Heat olive oil in a skillet over medium heat. Add red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and diced bell pepper, cook for 2 additional minutes.
03 - Stir in black beans, pineapple, cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes until pineapple is caramelized and mixture is heated through.
04 - Remove from heat and stir in lime juice.
05 - Warm corn tortillas in a dry skillet over medium heat or in a microwave until pliable.
06 - Spoon pineapple black bean mixture onto each tortilla. Top with coconut lime slaw, cilantro, and jalapeño slices if desired. Serve with lime wedges.
