Mexican-Style Cheesy Corn Fritter 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
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, 1⁄2 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.
• 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 11⁄2-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.
• 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.
• Divide tacos between plates; serve with a squeeze of lime juice and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique taste, but some found it bland; adding extra seasoning or hot sauce boosted flavor 🌶️.
- Ease of prep: Frying the fritters was challenging for some; batter consistency and oil temperature were key factors.
- Suggestions: Consider adding diced peppers to fritters for more flavor. Try air frying or baking for a less messy option.
- Portions: Several found it filling, with some having enough fritters left for another meal.
- Texture: Some wished for more crunch; toasting tortillas or adding a slaw could improve texture balance.
Reviews from our home cooks
Truly inspired flavor combination! The corn fritters added the corn tortilla flavor to tacos without the fragility or fried element of corn tortillas, creating wonderful tacos full of so many unique palate-pleasers, I found myself craving these as a midnight snack!!
Zested all lime, and juiced lime- half added to red pepper crema with all hot sauce. Other half used to squeeze on finished tacos. Chopped cilantro stems and added to batter with onion whites. Makes 12 fritters.
We loved this! The only thing we wished for was a bit more batter for the corn fritters. But this was excellent and a lot of fun.
Delicious. I place the fritters in the air fryer, lightly brush with olive oil and cook for 15-20 minutes. Delicious and no mess
Very interesting with the corn fritters. I would definitely do this again, but I would add more spice to the fritters to make it a little more flavorful. We added more hot sauce to the tacos, and they were quite good.
I haven't been using the crema on most recipes for example this one, I think it messes with the taste/texture of the recipe. I think this one would be better with at least 1 other vegetable besides corn in the fritters but it was still good because it paired really well with the pico. This was a good microwave leftovers meal too.
This would have been a home run but it felt like it was missing something. Maybe a crunchy slaw or at least a second serving of crema. We only received one pod but it seemed a little scant to split between 6 tacos. But the corn fritter was awesome.
I enjoyed the overall flavors of this dish, but I did struggle to fry the individual corn fritters. It seems that there was a lot of corn provided for such a small amount of batter. I might try an air fryer next time.
The flavors were great. The fritters were a little disappointing. I probably didn't dry the corn well enough because the batter was looser than I think it should have been. If that wasn't the issue, there would have needed more dry ingredients. They didn't get very crispy.
These were delicious and very filling! We did not know what to expect as it's a new recipe, but we loved it.
