Mexican-Style 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 lettuce is absolute perfection.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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; )
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)
1 sachet
Coriander
Nutrition Values
Cooking Steps
• Finely chop onion and tomato. Roughly chop cucumber and coriander. 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, coriander 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 in 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!
