Cheesy Bacon & Corn Fritter Tacos
with Tomato Salsa & Chipotle Aioli
Love corn fritters? Well, this taco is really going to rock your boat! The pop and crunch of the corn fritters with the soft tortillas, creamy aioli, juicy salsa and crisp cos lettuce is just what you need to level-up taco night!
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
1
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
Utensils
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. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until browned, 3-4 minutes. Remove from heat.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, add cooked bacon, 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.
• Cut bacon and corn fritters in half. • Spread tortillas with chipotle aioli. • Divide cos lettuce and fritters between tortillas and top with tomato salsa. Enjoy!
