California Fresh Mex Tacos

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.