Mexican-Style Bacon & Corn Fritter Tacos
with Tomato Salsa & Chipotle Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Cos Lettuce
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
100 g
Diced Bacon
Avocado
6
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
Cooking Steps
Custom Recipe: If you’ve added diced bacon to your meal, heat a large frying pan over medium-high heat. Cook bacon, breaking up with a spoon, until browned, 3-4 minutes. Remove from heat.
Custom Recipe: Add the bacon to the fritter mixture.
• 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.
• Cut corn fritters in half. • Spread tortillas with chipotle aioli. • Divide cos lettuce and fritters between tortillas and top with tomato salsa. Enjoy!
