California Fresh Mex Tacos recipe

All Recipes World Cuisine Recipes Latin American Mexican

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: : -

Directions

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

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

  4. 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.

Recipe Yield

12 tacos

Recipe Note

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

Do you like the recipe? Share this tasty recipe!