ACTIVE TIME
5 minutes
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ACTIVE TIME
10 minutes
TOTAL TIME
10 minutes
SERVINGS
6
SERVING SIZE
2 Tacos
California Fresh Mex Tacos
Color and crunch define this vegetarian taco.
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Ingredients
- 1 (7-oz) can Green Giant Mexicorn
- 1 (15-oz) can Ortega Black Beans, drained and rinsed
- 2 tablespoons lime juice
- 1/4 teaspoon Spice Islands Ground Cumin Seed
- 1/4 teaspoon kosher salt
- 3 tablespoons chopped chives, divided
- 1 (5.8oz) box Ortega Yellow Corn Taco Shells (12 count)
- 4 medium, ripe avocados
- 1 recipe quick pickled cabbage (see below)
- 1/2 cup plain Greek yogurt
Spice Islands Ground Cumin
Oretga Yellow Corn Taco Shells
Green Giant Mexicorn
Ortega Black Beans
Directions
- 1In a small bowl, combine Mexicorn, black beans, lime juice, 2 tablespoons chopped chives, ground cumin seed, and kosher salt. Mix well to combine.
- 2Halve each avocado lengthwise, peel and remove pits. Cut each half into 3 wedges (24 pieces total).
- 3Place two wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture from step 1, quick pickled cabbage (recipe below), Greek yogurt, and additional chives as desired. Serve immediately.
Quick Pickled Red Cabbage
TOTAL TIME
30 minutes
Ingredients
- 3 cups thinly sliced red cabbage, core removed
- 1/4 cup rice wine vinegar
- 1/2 teaspoon Spice Islands Salt
- 1/2 teaspoon sugar
Directions
- 1In 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. Serve immediately, or cover and refrigerate for 2 days.
Yield: 2 cups
