Mexican Corn Fritter Tacos

Name: Mexican Corn Fritter Tacos with Avocado & Chipotle Mayo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Cos Lettuce; 1 Tomato; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; Avocado; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce

with Avocado & Chipotle Mayo

Get up to $175 off

Allergens:

Milk

•Wheat

•Gluten

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Cos Lettuce

Tomato

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Avocado

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Mild Chipotle Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

Nutrition Values

Calories738 kcal

Energy (kJ)3090 kJ

Fat46 g

of which saturates13.4 g

Carbohydrate59.2 g

of which sugars14.9 g

Dietary Fibre17.7 g

Protein15.9 g

Sodium1540 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop onion and tomato. Roughly chop cucumber. Shred cos lettuce (see ingredients). Drain the sweetcorn. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, add sweetcorn, onion, shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, milk, the egg and a pinch of salt and pepper. Stir until well combined.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed. TIP: Allow the fritters to set before flipping.

• Meanwhile, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.

• Heat mini flourtortillas on a plate in the microwave for 10 second bursts, until warmed through.

If you've doubled your shredded Cheddar cheese, sprinkle it on top of the tacos to serve.