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1
In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.
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2
Separate dough into 8 biscuits; flatten each into 1/8-inch thick round. Gently place 1 dough round in hot oil; fry 1 to 2 minutes on each side until golden brown and slightly puffy. Drain on paper towel-lined plate; keep warm. Repeat with the remaining dough rounds.
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3
Meanwhile, steam corn as directed on box; place corn in large bowl. Add chicken, black beans and cumin. If desired, season with salt and pepper to taste. Toss mixture to combine.
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4
Carefully fold fried biscuits in half to form taco shells; fill with chicken and corn mixture. If desired, top with additional taco toppings such as chopped fresh cilantro, shredded lettuce, diced tomatoes and sour cream. Serve immediately.
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