Mexican-Style Corn Fritter Tacos
with Tomato Salsa & Chipotle Aioli
- Gluten
- Milk
- Eggs
- Soy
- Gluten(Wheat)
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
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!
Ingredients
1
Brown Onion
1
tomato
1
cucumber
½ head
cos lettuce
1 tin
sweetcorn
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
½ cup
plain flour
(Contains: Gluten)
2 tbs
milk
(Contains: Milk)
1 drizzle
white wine vinegar
1
egg
(Contains: Eggs)
Nutrition
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.
• 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 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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The corn fritters were well seasoned and tasty, especially when combined with the chipotle aioli and other taco fillings.
- Ease of prep: Quick and easy to make for most reviewers, though some found getting the frying right — heat level, batch size, and timing — a little tricky.
- Suggestions: Use all of the spice blend for more flavour; consider adding coriander for extra zing, and one reviewer found skipping the egg and using a little water instead made the fritters crispier.
- Next-day meals: One reviewer kept the recipe for an easy repeat meal at home.
- Portions: Several reviewers felt the overall quantity wasn't quite enough, particularly for four people — consider adding extra salad ingredients or a side to make it more filling.
