Coogirl Candy Grilled Pineapple Tacos with Spicy Slaw

Coogirl Candy Grilled Pineapple Tacos with Spicy Slaw

Recipe #8 will feature Coogirl Candy (position 1 of 7 in rotation) https://coomoojams.com/product/cowgirl-candy/

Ingredients

• For the grilled pineapple:
• 1 fresh pineapple, peeled, cored, and cut into 12 rings or thick wedges
• 3 tablespoons Coogirl Candy (product link)
• 1 tablespoon fresh lime juice
• 1 teaspoon neutral oil
• For the spicy slaw:
• 3 cups shredded cabbage mix (green and purple)
• 1 small carrot, grated
• 1/4 cup thinly sliced red onion
• 2 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Coogirl Candy
• 1 teaspoon honey
• Salt and pepper to taste
• For the tacos:
• 12 small corn or flour tortillas, warmed
• 1 pound firm white fish or shrimp, peeled and deveined, or 1 pound boneless chicken breast sliced thin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 avocado, sliced
• Fresh cilantro leaves for garnish
• Optional: lime wedges for serving

Instructions

1. Marinate and grill the pineapple: In a small bowl whisk together 3 tablespoons Coogirl Candy, lime juice, and 1 teaspoon neutral oil. Brush pineapple rings or wedges on both sides with the mixture and let sit 10 minutes at room temperature. Preheat a grill or grill pan to medium-high. Grill pineapple 2 to 3 minutes per side until marked and caramelized. Set aside and keep warm. Reserve any leftover marinade to brush on cooked protein for finishing.
2. Make the spicy slaw: In a large bowl combine shredded cabbage, grated carrot, and sliced red onion. In a separate bowl whisk Greek yogurt, mayonnaise, apple cider vinegar, 1 tablespoon Coogirl Candy, honey, and a pinch of salt and pepper until smooth. Toss the dressing with the cabbage mix and chill while you cook the protein so flavors meld and the slaw stays crisp.
3. Prepare the protein: Pat fish, shrimp, or chicken dry. Season with kosher salt, ground cumin, and smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook fish 2 to 3 minutes per side until opaque and flakey, shrimp 2 to 3 minutes per side until pink and curled, or chicken 3 to 4 minutes per side until cooked through. During the last minute of cooking, brush the reserved pineapple marinade over the protein so sweet jalapeño notes caramelize on the surface.
4. Warm the tortillas: Wrap tortillas in a clean kitchen towel and warm on a dry skillet or grill for 20 to 30 seconds per side until pliable and slightly charred.
5. Assemble tacos: Place a piece of cooked fish, shrimp, or sliced chicken on each warm tortilla. Top with a grilled pineapple slice or a few wedges, a generous scoop of spicy slaw, a few avocado slices, and fresh cilantro. Finish with an optional extra drizzle of Coogirl Candy for an eye-catching glossy dot on top and an extra burst of sweet heat.
6. Serve immediately with lime wedges. These tacos pair nicely with a simple black bean side or a crisp green salad.

Notes

• Creative use of the product: Coogirl Candy is used three ways. It marinates the pineapple for caramelized sweet heat, is whisked into the slaw dressing to tie the flavors together, and is brushed on the cooked protein as a finishing glaze so each bite shows glossy pockets of jalapeño and syrupy sweetness.
• Balance: Acid from lime and apple cider vinegar cuts sweetness while cumin and smoked paprika bring savory depth. Avocado and yogurt mellow the heat and add creamy texture.
• Make ahead: Prepare slaw up to a day ahead and keep chilled. Grill pineapple and refrigerate separately. Cook protein just before serving for best texture.
• Storage: Leftover components keep up to 2 days refrigerated. Reheat protein gently and assemble fresh to avoid soggy tortillas.