Cheesy Corn Fritter & Chicken Tacos
with Pico de Gallo, Red Pepper Crema & Scallions
- Milk
- Wheat
- Eggs
- Soy
You’ll whip up crisp, cheesy corn fritters made with tempura batter, then nestle them in soft, warm flour tortillas for a flavorful new twist on tacos. Top your corn fritter tacos with smoky red pepper crema, juicy pico de gallo, chopped fresh cilantro, and sliced scallions, then brighten it all up with a squeeze of lime juice just before serving.
Ingredients
1 unit
Veggie Stock Concentrate
10 ounce
Chopped Chicken Breast
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 tablespoon
Fajita Spice Blend
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
4 ounce
Pico de Gallo
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Drain and rinse corn. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Quarter lime.
• In a medium bowl, whisk together tempura batter mix, Fajita Spice Blend, stock concentrate, 1/3 cup cold water, ½ tsp sugar, and a pinch of salt and pepper (2⁄3 cup cold water and 1 tsp sugar for 4 servings). • Stir in corn, scallion whites, and Mexican cheese blend. TIP: Batter should be thick but not dry; add a splash of water if needed.
Open package of chicken and drain off any excess liquid or rinse shrimp under cold water and pat dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken or shrimp; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles, carefully add 1½-TBSP scoops of batter to pan; press down lightly with a spoon. (For 4 servings, you may need to work in batches.) Cook until golden brown and crispy, 3-4 minutes per side. TIP: If the fritters start to brown too quickly or oil splatters, lower the heat. • Transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. • Once cool enough to handle, cut fritters in half.
Use pan used for chicken or shrimp here.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• Evenly fill tortillas with red pepper crema, fritters, pico de gallo (draining first), and as much hot sauce as you like; garnish with cilantro and scallion greens.
Add chicken or shrimp to tortillas along with fritters.
• Divide tacos between plates; serve with a squeeze of lime juice and any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, calling it "delicious" and "amazing." Some added sour cream or taco beef for extra flavor.
- Ease of prep: Frying the fritters was challenging for some; others found it surprisingly easy. Consider adjusting heat if oil splatters.
- Suggestions: Try adding black beans or fresh pepper jack cheese for extra flavor. Some preferred the fritters without tortillas.
- Portions: A few mentioned making too many corn fritters; consider reducing the batter amount if desired.
- Texture: Some found the fritters not crispy enough. Ensure oil is hot and adjust cooking time for optimal crispiness 🍲.
