Grilled Pineapple Adobo Mexican Crumble Tacos

Dairy-Free, Dinner, Lunch, Vegan, Vegetarian | December 17, 2021

Servings: 6 tacos


  • 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


  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!


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