prep time
Cook Time
Calories
Ingredients
Build your digital pantry, save recipes, get cooking tips, and more!
(2 tacos)
Servings
For the Slaw, mix lime juice, olive oil and honey in medium bowl until well blended. Add cabbage, coconut and cilantro; toss to coat. Cover. Refrigerate until ready to serve.
For the Tacos, heat oil in large skillet on medium heat. Add tomatoes and pineapple; cook and stir 2 to 3 minutes or until softened. Add pigeon peas and seasonings; cook and stir until heated through. Serve pigeon pea mixture in warm taco shells topped with Coconut Lime Slaw.
