CALIFORNIA FRESH MEX TACOS

California Fresh Mex Tacos image

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

Provided by Ortega

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 883.9 mg, Sugar 6 g