Tropic Like Its Hot Tacos (Print Version)

Zesty tacos blending pineapple, black beans, and a creamy coconut lime slaw for vibrant flavors.

# Components:

→ 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

→ For Serving

20 - 8 small corn tortillas
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced, optional
23 - Lime wedges for serving

# Directions:

01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add 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 red onion and sauté for 2-3 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 4-5 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 or 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.

# Expert Advice:

01 -
  • It comes together in 35 minutes: No elaborate prep or babysitting required, just fresh, vibrant food that feels special without the stress.
  • The sweet and savory balance is genuinely addictive: Caramelized pineapple against earthy black beans with a creamy slaw that doesn't feel heavy.
  • It works for literally everyone: Vegan, dairy-free, naturally nut-free, and it tastes so good that meat-eaters won't even notice what's missing.
02 -
  • Don't skip marinating the slaw: Even ten minutes makes the cabbage soften and the coconut cream actually integrate into the whole thing instead of just sitting on top.
  • Fresh pineapple is essential and makes a real difference: Frozen pineapple releases water instead of caramelizing, and canned pineapple is already broken down and won't give you that textural contrast.
  • Taste the filling as you cook and adjust the lime juice at the end: Everything changes as the pineapple releases its juices, and that final squeeze of lime is what brings it all into focus instead of tasting muddled.
03 -
  • If you want extra heat without overpowering the tropical flavors, add a pinch of cayenne or serve with hot sauce on the side: This lets people control their own spice level and keeps the pineapple from getting buried.
  • Swap the pineapple for fresh mango if you want something slightly different—it's less tart and more floral, but it works beautifully with the same spices and slaw.
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