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Ingredients

3 cups thinly sliced red cabbage, core removed ¼ cup rice wine vinegar ½ teaspoon white sugar ½ 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 ¼ teaspoon Spice Islands® Ground Cumin Seed ¼ teaspoon kosher salt 4 medium ripe avocados 1 (5.8 ounce) package Ortega Yellow Corn Taco Shells (12 count) ½ cup plain Greek yogurt

Nutrition Info

455.7 calories carbohydrate: 48.7 g cholesterol: 3.8 mg fat: 27.3 g fiber: 15.5 g protein: 10.5 g saturatedFat: 3.7 g servingSize: - sodium: 883.9 mg sugar: 6 g transFat: : - unsaturatedFat: : -

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.
Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
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.

12 tacos

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