When we were on a recent vacation, my husband fell in love with fish tacos. I came home, and tried to replicate these for him, but in a vegetarian version. They turned out really good, and were so simple and easy to make. To be honest, they took about 10 minutes to make (and even less time to eat)!
6 soft corn taco shells
1 19oz can black beans, rinsed and drained
1 tbsp cumin
4 cups cabbage, finely sliced
Juice of one lime
2 tbsp fresh cilantro, finely chopped
1 avocado, sliced
1 cup salsa
In a medium bowl, combine beans and cumin. Set aside.
In another medium bowl, combine cabbage, lime juice and cilantro.
To assemble tacos, do a layer of black beans on a taco shell, followed by some of the cabbage mix, and top with the avocado and salsa. Enjoy!
