Tropic-like-its-hot tacos (Printable)

Zesty tacos combining pineapple, black beans, and creamy coconut lime slaw for a refreshing meal.

# 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 oz) 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 coconut milk, full fat
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon maple syrup
18 - 1/4 teaspoon sea salt
19 - Zest of 1 lime

→ Serving Components

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 Steps:

01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add shredded green and red cabbage, toss thoroughly to coat. Set aside to marinate while preparing the filling.
02 - Heat olive oil in a skillet over medium heat. Add diced 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, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes until pineapple caramelizes and mixture heats through.
04 - Remove from heat and stir in fresh lime juice to brighten the flavors.
05 - Warm corn tortillas in a dry skillet over medium heat or microwave until pliable, approximately 1 to 2 minutes.
06 - Spoon pineapple black bean mixture onto each warm tortilla. Top with coconut lime slaw, chopped cilantro, and jalapeño slices if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The pineapple caramelizes in the pan and creates this sweet-savory depth that makes people ask what your secret ingredient is.
  • Everything comes together in 35 minutes, which means you can feed people something that tastes like you spent all afternoon without the actual commitment.
  • Its naturally vegan but tastes indulgent enough that nobody notices they're eating plants.
  • The coconut lime slaw stays crisp and bright even after sitting in the filling for a few minutes, so no soggy-taco regrets.
02 -
  • Fresh pineapple is essential—I learned this the hard way when I tried to save time with canned fruit and the whole filling became watery and dull.
  • Warming the tortillas in a dry skillet instead of steaming them gives you those crispy edges that make each bite feel intentional rather than limp.
  • The slaw needs time to marinate, so don't skip letting it sit while you cook the filling—the cabbage becomes tender and the flavors meld into something greater than their parts.
03 -
  • Dice your pineapple into smaller pieces than you think you need—they caramelize better and distribute more evenly through each taco.
  • Let the coconut lime slaw sit for at least five minutes before serving so the cabbage absorbs the dressing and becomes tender rather than crisp and raw.
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