Pineapple Black Bean Tacos Coconut Lime Slaw (Print Version)

Vibrant tacos featuring sweet pineapple, spiced black beans, and tangy coconut lime cabbage slaw for a perfect tropical-inspired 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 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

→ For Serving

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

# Steps to Follow:

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 2-3 minutes until softened. Add minced garlic and diced bell pepper, cook for an additional 2 minutes.
03 - Stir in black beans, pineapple, cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring frequently, for 4-5 minutes until pineapple begins to caramelize and mixture is heated through.
04 - Remove skillet from heat and stir in fresh lime juice.
05 - Warm corn tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
06 - Spoon pineapple black bean mixture onto each tortilla. Top with coconut lime slaw, fresh cilantro, and jalapeño slices. Serve with lime wedges.

# Additional Tips::

01 -
  • The pineapple gets caramelized and sweet while the spices bring real depth, so you get complexity in every bite instead of just fruit on a plate.
  • Coconut lime slaw tastes indulgent but is actually just whole food ingredients, and it takes five minutes to throw together.
  • These tacos work for weeknight dinners, meal prep, or when friends drop by unexpectedly because the whole thing comes together faster than takeout.
02 -
  • Fresh pineapple matters because canned pineapple won't caramelize the same way, and the texture gets lost in the filling instead of staying distinct.
  • Don't skip marinating the slaw ahead of time—those few minutes let the cabbage soften and the coconut-lime flavors actually bond instead of tasting separated.
03 -
  • Don't dice the pineapple too far ahead because the juice oxidizes and the flavor flattens—aim for thirty minutes before cooking at most.
  • Keep a lime wedge handy while you eat and squeeze it over each bite; the extra citrus is what makes people close their eyes and pause.
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