Best Pineapple Mango Slaw Recipes

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW

Easy Fish Tacos with Mango-Pineapple Slaw image

I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.

Provided by mleiland

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon lemon juice
salt and ground black pepper to taste
½ cup red wine vinegar
¼ cup reduced-fat mayonnaise
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
3 cups shredded cabbage
½ cup chopped fresh mango
½ cup chopped fresh pineapple
½ cup chopped red onion
¼ cup chopped fresh cilantro
1 fresh jalapeno pepper, chopped
8 (8 inch) flour tortillas

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g

OLD EL PASO® GRILLED CHICKEN AND PINEAPPLE TACOS WITH CABBAGE AND MANGO SLAW

Old El Paso® Grilled Chicken and Pineapple Tacos with Cabbage and Mango Slaw image

Taco night goes tropical with this zesty new twist on the traditional recipe. Mango, cilantro and cabbage give your dinner a sweet and flavorful flair.

Categories Entree

Time 1h

Yield 24

Number Of Ingredients 13

Ingredients

1/2 head of small green cabbage sliced thinly or grated
1 carrot skinned and grated
1 mango chopped into small pieces( no skin)
1/4 cup chopped cilantro
1/8 cup brown sugar
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 pineapple sliced
2-3 lbs boneless skinless chicken breasts or boneless skinless chicken thighs.
2 tablespoons Olive Oil
1 Old El Paso™ hard & soft taco dinner kit (Contains taco shells, soft tortillas, Taco Seasoning, and Taco Sauce)

Steps:

Preheat oven to 320°F.
In a glass dish or bowl marinate chicken with 1 packet of the Old El Paso® Seasoning and 2 tablespoons olive oil contained in kit.
In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar. Mix thoroughly and set aside while grilling chicken.
Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
Wrap the soft tortillas in the kit in foil and place in oven. Heat for 10 minutes.
Add chicken to grill and cook several minutes on each side until done.
While chicken is grilling, place hard tacos shells on a placing sheet and add to the oven with soft tortillas. Don't overcook. Turn off oven after 5 more minutes and keep warm till serving.
Remove chicken from the grill and let rest a few minutes.
Add pineapple slices to hot grill and sear on both sides for a few minutes. Remove from grill.
Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
Garnish with chopped cilantro.
Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.

Nutrition Facts : ServingSize 1 Serving

PINEAPPLE MANGO SLAW RECIPE - (3/5)

Pineapple Mango Slaw Recipe - (3/5) image

Provided by schaefferl

Number Of Ingredients 6

Ingredients

4 c cabbage and carrot slaw
1 c chopped mango and 1 c pinapple tidbits
1/4 c sliced red onion1/4 c lite mayo
1 tbls cider vinegar
1 or 2 tsp sugar
1/4 tsp each, salt and pepper

Steps:

Combine all ingredients in a serving bowl, toss, chill and serve.

SHREDDED PORK SLIDERS W/ MANGO PINEAPPLE SLAW

Shredded Pork Sliders w/ Mango Pineapple Slaw image

The only thing in this recipe that takes time is the pork in the crockpot but once that is done this is relatively easy to make and well worth it. Perfect for game day, parties, as an appetizer or any occasion.

Provided by Linda Pulley @Linda619

Categories Meat Appetizers

Number Of Ingredients 22

Ingredients

- for the pork:
3-5 pound(s) pork roast
2 package(s) dry onion soup mix
2 can(s) 10.5 ounce cream of mushroom soup
- for the slaw:
4 cup(s) shredded purple cabbage
1 - red bell pepper finely diced
2 - celery ribs diced
2/3 cup(s) sliced green onions
6 tablespoon(s) chopped cilantro
1 cup(s) diced mango
1 cup(s) diced pineapple
- for the slaw dressing:
6 tablespoon(s) mayonnaise
2 tablespoon(s) cider vinegar
3 tablespoon(s) orange juice, fresh
2 teaspoon(s) dijon mustard
2 teaspoon(s) celery seed
2 tablespoon(s) sugar
2 tablespoon(s) orange zest
1/2 teaspoon(s) of salt, pepper and onion powder each
2-4 - dozen hawaiin rolls

Steps:

Mix the soup and the dry onion soup mix in the crockpot. Fill 1 of the soup cans with water and mix in the crockpot. Place the pork roast in the crockpot and cook on high 5 - 6 hours. Shred the pork and set aside. You can freeze and reserve the juices for a later recipe for gravy or sauce.
Combine all the slaw ingredients and gently toss. Whisk together the dressing ingredients then combine into the slaw and mix well. Refrigerate for 30 minutes.
Split the Hawaiian rolls in half. Top the bottom half of the roll with the shredded pork then a generous spoonful of the slaw. Top with the other half of the bun.
Makes about 3-4 dozen depending on how much you fill the sliders.