Servings: 6 tacos

Ingredients

• 1 10-oz pack of Hodo Adobo Mexican Crumbles
• 6 to 12 small corn tortillas (12 if you like to double up!)
• 1 8-oz can of refried beans
• 8 oz grilled pineapple chunks, cubed
• 1 large avocado, sliced
• ¼ cup cabbage, shredded
• 3 red radishes, thinly sliced
• 5 sprigs of cilantro
• Pico de gallo
• 2 limes, quartered
• Hot sauce of your choice

Directions

1. Prepare the pineapple and veggies: chop, slice, and shred.
2. Open up your pack of Hodo Adobo Mexican Crumbles and sauté in a pan with some oil. Heat through to desired texture, just a few minutes.
3. Heat your beans in a separate saucepan.
4. Heat your tortillas in a skillet and set them aside wrapped up in a cloth to keep warm/moist.
5. Assemble tacos how you see fit! We like the cabbage on the bottom to keep the tortillas dry, so you can load up on top!
6. Enjoy!