So while I was making my CrockPot Carnitas I knew I needed some type of ‘slaw’ in the tortilla shells. It needed a ‘cool’ taste and a creamy texture to counterbalance the crispy edged pork that had some heat and sweet to it. For me cilantro is a staple when it comes to Mexican foods. It could be the fact that for me it tends to lessen the heat intensity by it’s bright and light flavor or could be the fact that I just love how well it marries with it. *shrugs* And now limes… seriously, do I need to ‘splain why limes in Mexican food? Okay fine.. simple answer. It’s FANTASTIC! It’s that perfect tartness that’s needed. Again, also the fact that it marries very well with the heat.
I mixed up the slaw and tasted it (prior to it chillaxin’ in the fridge) and while it was good it was missing something. I couldn’t figure it out. It wasn’t a spice or more of this or that; it just needed another item. So I stuck it in the fridge as I figured it would dawn on me later (or not) and went on to making dessert. Dessert that day was one of our favorites and it’s not one I bake, broil, cook or anything. I literally just chop and stick it in a bowl. God and nature does all the real work for me. What am I talking about? Fresh fruit salad. Seriously, it’s the PERFECT cool dessert. It’s healthy and so easily adaptable to everyone’s food palate. And unless you hate every single fruit out there (which is that even possible???) you’re gonna love this.
Well as I was chopping up the berries and got to cutting up the pineapple I just had to sneak a taste. I mean I didn’t want it to be poisonous for Mr. Fantabulous, right??? This pineapple was so incredibly sweet that literally I stood there eating 4 pieces before I realized what I was doing. THEN it hit me (like I had a YES YES YES moment). PINEAPPLE! That’s what I needed to add to the slaw. THAT’s what was missing! I quickly took the slaw out of the fridge, tossed in some fresh cubed pineapple, mixed it up and tasted it. Good lord it was good and it hadn’t even really had a chance to marinate!
I let this chillax for an hour and when it was time to finally assemble it literally was a spoon for the tortilla, a spoon for me and so forth…
The pineapple literally was the perfect addition to this recipe. It balanced the heat and sweet by adding another level of flavor.
Completely unexpected but totally welcome!
This MADE the carnita over the top amazing!Print
- 5 cups cabbage, shredded
- 1/4 cup plus 1 tablespoon fresh cilantro (rough chopped)
- 2 tablespoon lime juice
- 1 1/2 teaspoon lime zest
- 6 ounces plain Greek yogurt
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 1/2 cups fresh pineapple, cubed
- 2 green onions, minced
- Add cabbage, green onions and cilantro to a large mixing bowl.
- Mix gently to combine.
- Combine remaining ingredients except the pineapple in separate bowl, and whisk to combine
- Pour over the cabbage mixture and toss to thoroughly distribute dressing
- Chill for at least 1 hour, covered to allow the flavors to marry.