Name: California Fresh Mex Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Thinly sliced red cabbage, core removed - 3 cups; Rice wine vinegar - ¼ cup; White sugar - ½ teaspoon; Spice Islands® Salt - ½ teaspoon; Green Giant® Mexicorn® - 1 (7 ounce) can; Ortega® Black Beans, drained and rinsed - 1 (15 ounce) can; Lime juice - 2 tablespoons; Chopped chives, divided - 3 tablespoons; Spice Islands® Ground Cumin Seed - ¼ teaspoon; Kosher salt - ¼ teaspoon; Ripe avocados - 4 medium; Ortega Yellow Corn Taco Shells (12 count) - 1 (5.8 ounce) package; Plain Greek yogurt - ½ cup

Ingredients for - California Fresh Mex Tacos

1. Thinly sliced red cabbage, core removed 3 cups

2. Rice wine vinegar ¼ cup

3. White sugar ½ teaspoon

4. Spice Islands® Salt ½ teaspoon

5. Green Giant® Mexicorn® 1 (7 ounce) can

6. Ortega® Black Beans, drained and rinsed 1 (15 ounce) can

7. Lime juice 2 tablespoons

8. Chopped chives, divided 3 tablespoons

9. Spice Islands® Ground Cumin Seed ¼ teaspoon

10. Kosher salt ¼ teaspoon

11. Ripe avocados 4 medium

12. Ortega Yellow Corn Taco Shells (12 count) 1 (5.8 ounce) package

13. Plain Greek yogurt ½ cup

How to cook deliciously - California Fresh Mex Tacos

1 . Stage

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 . Stage

Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.

3 . Stage

Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).

4 . Stage

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.