In a small bowl, combine Mexicorn, black beans, lime juice, 2 tablespoons chopped chives, ground cumin seed, and kosher salt. Mix well to combine.
Halve each avocado lengthwise, peel and remove pits. Cut each half into 3 wedges (24 pieces total).
Place two wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture from step 1, quick pickled cabbage (recipe below), Greek yogurt, and additional chives as desired. Serve immediately.
QUICK PICKLED RED CABBAGE
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. Serve immediately, or cover and refrigerate for 2 days.Yield: 2 cups