California Fresh Mex Tacos

Color and crunch define this vegetarian taco. Quick-pickled cabbage can be refrigerated for up to 2 days.

Ingredients

• 3 cups thinly sliced red cabbage, core removed
• 0.25 cup rice wine vinegar
• 0.5 teaspoon white sugar
• 0.5 teaspoon Spice Islands® Salt
• 1 (7 ounce) can Green Giant® Mexicorn®
• 1 (15 ounce) can Ortega® Black Beans, drained and rinsed
• 2 tablespoons lime juice
• 3 tablespoons chopped chives, divided
• 0.25 teaspoon Spice Islands® Ground Cumin Seed
• 0.25 teaspoon kosher salt
• 4 medium ripe avocados
• 1 (5.8 ounce) package Ortega Yellow Corn Taco Shells (12 count)
• 0.5 cup plain Greek yogurt

Steps

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.