Pineapple Mango Slaw Recipes

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW

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.

FRESH PINEAPPLE AND MANGO SLAW

Steps:

• Mix dressing ingredients and set aside.
• Toss slaw ingredients in a large bowl, pour prepared dressing over the slaw and toss to coat.
• Place in refrigerator until to ready to serve. (best flavors develop overnight, but even an hour will work)

TROPICAL PINEAPPLE MANGO COLESLAW

Steps:

• Mix all ingredients except the nuts and Huli Huli sauce in a large bowl.
• Drizzle the sauce over the salad and toss to mix.
• At serving time, top with chopped nuts. Garnish with fresh mint.

PINEAPPLE MANGO SLAW

Steps:

• Combine pineapple juice, oil, lime juice, cilantro, cumin and salt; mix until well combined. Combine cabbage, pineapple, papaya and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
• Makes 8 1-cup servings.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

PINEAPPLE MANGO SLAW RECIPE - (3/5)

Steps:

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

BLACKENED FLOUNDER WITH MANGO SLAW

Steps:

• Mix paprika, salt, and pepper together in a small bowl. Rub spice mix onto flounder.
• Mix mango, pineapple, red onion, bell pepper, vinegar, and chili-lime seasoning in a bowl until combined. Mix yogurt, lime juice, and hot sauce together in another bowl.
• Spray a pan with cooking spray and heat over medium-high heat. Place flounder in the pan and cook, without turning, until blackened, about 4 minutes. Flip, and cook until the other side is blackened, about 3 more minutes.
• Place flounder on top of hot rice. Top with mango slaw and drizzle lime crema sauce over top. Garnish with green onion.