Adobo Mexican Crumble Tacos with Grilled Pineapple
Yields: 6 tacos
Recipe from the Hodo Kitchen
A Mexican spice fiesta.
Plantify your taco night! These “meaty” organic crumbles are marinated in a rich and zesty blend of traditional Mexican flavors: chipotle adobo, oregano, and a squeeze of lime. ¡Sabroso!
Ingredients
1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product
6-12 small corn tortillas (12 if you like to double up!)
1 can of refried beans
8oz grilled pineapple chunks, cubed
1 large avocado, sliced
1/4 cup cabbage, shredded
3 red radishes, thinly sliced
5 sprigs of cilantro
Pico de gallo
2 limes, quartered
Hot sauce of your choice
Instructions
Prepare the pineapple and veggies: chop, slice, and shred.
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.
Heat your beans in a separate saucepan.
Heat your tortillas in a skillet and set them aside wrapped up in a cloth to keep warm/moist.
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!
Enjoy!
Grilled Pineapple Adobo Mexican Crumble Tacos
Ingredients
- 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
- 6-12 small corn tortillas (12 if you like to double up!)
- 1 can of refried beans
- 8oz grilled pineapple chunks, cubed
- 1 large avocado, sliced
- 1/4 cup cabbage, shredded
- 3 red radishes, thinly sliced
- 5 sprigs of cilantro
- Pico de gallo
- 2 limes, quartered
- Hot sauce of your choice
Instructions
- Prepare the pineapple and veggies: chop, slice, and shred.
- 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.
- Heat your beans in a separate saucepan.
- Heat your tortillas in a skillet and set them aside wrapped up in a cloth to keep warm/moist.
- 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!
- Enjoy!
