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California Fresh Mex Tacos
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Prep Time:
10 minutes
Total Time:
40 minutes
Vibrant veggie taco filled with Mexicorn®, black beans, and zesty pickled cabbage for a satisfying crunch.
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
Instructions:
  • In a medium bowl, toss cabbage with vinegar, salt, and sugar until well mixed. Massage gently to combine flavors. Allow to sit for 30 minutes, stirring every 10 minutes.
  • In a small bowl, mix Mexicorn®, black beans, lime juice, 2 tablespoons of chopped chives, ground cumin, and kosher salt until well combined.
  • Cut each avocado in half lengthwise, then peel and remove the pits. Slice each half into 3 wedges to create a total of 24 pieces.
  • In each taco shell, nestle 2 tantalizing wedges of avocado. Add a generous scoop of Mexicorn-black bean mixture, zesty quick pickled cabbage, a dollop of creamy Greek yogurt, and sprinkle with the remaining fresh chives. Enjoy immediately.

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