California Fresh Mex Tacos

Name: California Fresh Mex Tacos
Total time: 40
Yield: 6
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

Recipe by Ortega from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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3 cups thinly sliced red cabbage, core removed
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¼ cup rice wine vinegar
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½ teaspoon white sugar
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½ teaspoon Spice Islands® Salt
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1 (7 ounce) can Green Giant® Mexicorn®
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1 (15 ounce) can Ortega® Black Beans, drained and rinsed
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2 tablespoons lime juice

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3 tablespoons chopped chives, divided
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¼ teaspoon Spice Islands® Ground Cumin Seed
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¼ teaspoon kosher salt
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4 medium ripe avocados
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1 (5.8 ounce) package Ortega Yellow Corn Taco Shells (12 count)
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½ cup plain Greek yogurt

Instructions

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.