California Fresh Mex Tacos
Description
Color and crunch define this vegetarian taco made with Mexicorn®, black beans, and homemade quick pickled red cabbage.
Ingredients
•
3 cups thinly sliced red cabbage, core removed
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1/4 cup rice wine vinegar
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1/2 teaspoon white sugar
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1/2 teaspoon Spice Islands® Salt
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1 (7 ounce) can Green Giant® Mexicorn®
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1 (15 ounce) can Ortega® Black Beans, drained and rinsed
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2 tablespoons lime juice
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3 tablespoons chopped chives, divided
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1/4 teaspoon Spice Islands® Ground Cumin Seed
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1/4 teaspoon kosher salt
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4 medium ripe avocados
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1 (5 4/5 ounce) package Ortega Yellow Corn Taco Shells (12 count)
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1/2 cup plain Greek yogurt
Directions
1
In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
2
Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
3
Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
4
Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.