Place two burger patties in a large skillet on medium heat. At the same time, heat a comal (cast iron skillet) and begin heating tortillas, watching carefully that you don’t burn them. Once the patties have defrosted enough, begin breaking them up into small crumbles. Heat until the burgers have a little bit of chew to them and aren’t mushy anymore.

Begin building tacos by spreading a small amount of Miyoko’s scallion cream cheese in the center of the tortilla. Then add a couple of spoonfuls of burger crumbles over the top. Finish with romaine, avocado, fresh salsa, radishes, tomatoes, and onion. Serve immediately with lime wedges and hot sauce, to taste.

Makes 2 servings, about 3-4 tacos each. Enjoy!