Another meal crafted from leftovers and pantry staples! While cleaning out the freezer, I discovered a container of baked ham. Not wanting to waste it on ordinary ham sandwiches I took a peek in my fridge and found fresh pineapple and a big bag of shredded cabbage.
Ham and pineapple somehow ran off and got married long ago and became toppings for the creation known as the “Hawaiian pizza.” But I had taco shells, so I decided to put a Polynesian spin on the Mexican favorite.
Shredded cabbage is usually found in fish tacos, which originated in Baja California, Mexico. So why not continue westward and go all the way to Hawaii?
Instead of traditional taco shells, I used Ortega’s Fiesta Flats, which look like a “taco canoe.” It’s a great vessel to hold the sauciness of this taco. If you want to skip the taco shells, this also makes a great main dish salad.