Color and crunch define this vegetarian taco. Quick-pickled cabbage can be refrigerated for up to 2 days.
Provided by Ortega
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- 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 : Calories 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, Sodium 883.9 mg, Sugar 6 g
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