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



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Quick Pickled Cabbage:


Instructions Checklist
  • 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

455.7 calories; protein 10.5g 21% DV; carbohydrates 48.7g 16% DV; fat 27.3g 42% DV; cholesterol 3.8mg 1% DV; sodium 883.9mg 35% DV. Full Nutrition