| 1 Cup Purple Cabbage, Shredded | 1/4 Cup Mayonnaise |
| 2 Cups Green Cabbage, Shredded | Sugar, To Taste |
| 1 Carrot, Cut Into Matchsticks | Salt and Pepper, To Taste |
| 1/2 Red Bell Pepper, Cut Into Thin Strips | 1 Recipe Slow Cooker Chile Verde |
| 1 to 2 Jalapeno Peppers, Seeded and Chopped | Flour Tortillas |
| 1 Cup Fresh Pineapple, Diced | Avocado, Sliced |
| 1/4 Cup Cilantro, Chopped | Queso Fresco, Crumbled |
| 1 Lemon, Juiced |
Combine cabbage, carrot, bell pepper, jalapeno, pineapple, and cilantro in a medium bowl. Prepare dressing by combining lemon juice mayonnaise, sugar, salt and pepper. Pour dressing over slaw.
Warm tortillas or lightly fry, if desired. Add chile verde and top with slaw, fresh sliced avocado and queso fresco.
2018 Adapted Recipe - April Ferre - Adapted from www.lemonblossoms.com.
"I have a great recipe for Chile Verde, but I was looking for ways to use it. Enchiladas are great, but I am a big taco fan. The pineapple in this slaw really makes the dish." - April Ferre
