Cheesy Corn Fritter & Shrimp Tacos
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Cheesy Corn Fritter & Shrimp Tacos

Cheesy Corn Fritter & Shrimp Tacos

with Pico de Gallo, Red Pepper Crema & Scallions

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.

Easy Prep & Clean

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


¼ ounce


1 unit


82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

1 tablespoon

Fajita Spice Blend

1 unit

Veggie Stock Concentrate

½ cup

Mexican Cheese Blend

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

4 ounce

Pico de Gallo

1 teaspoon

Hot Sauce

10 ounce


(Contains Shellfish)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories1000 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate106 g
Sugar23 g
Dietary Fiber6 g
Protein38 g
Cholesterol250 mg
Sodium2850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Paper Towel
Large Pan



• Wash and dry produce. • Drain and rinse corn. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Quarter lime.

Mix Batter

• 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.

Make Fritters

• 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.

Warm Tortillas

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Assemble Tacos

• 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.

Shrimp are fully cooked when internal temperature reaches 145°.

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