Cole Slaw for fish tacos
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FLItalian - you are on the right path and Chef BillyB finished it with the mention of mango. The only thing I would add to your concept is using coconut milk and pineapple juice in your wet mix. I know you mentioned coconut and pineapple but I think you were referring to solids.
My tropical slaw: red cabbage, carrot, mango, mayo, coconut milk, cider vinegar, pineapple juice, nutmeg (sometimes sub raisins for mango) s&p to taste
However like Chef BillyB first stated mango salsa. I use mango, red onion, red bell pepper, jalepeno, cilantro, lime juice, olive oil, and honey. That makes an awesome fresh dolphin taco topping.
Just to follow up...
I took the best of all of you and made it with red cabbage, chopped fresh mango & pineapple, added golden raisins, carrot shreds and shredded coconut.
I took the juice of a lime, some pineapple and orange juice along with a bit of mayo to make the vinaigrette. It was outstanding; sweet but just right for the fish.
When the wife has seconds JUST of the cole slaw (which she doesn't like BTW), you know you nailed it!!!