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Mexican-Style Cheesy Corn Fritter Tacos
Mexican-Style Cheesy Corn Fritter Tacos

Mexican-Style Cheesy Corn Fritter Tacos

with Pico de Gallo, Red Pepper Crema & Scallions

Recipe Development Team
Recipe Development TeamPublished on May 14, 2024

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.

Tags:
Veggie
Easy Prep & Clean
Allergens:
Eggs
Milk
Wheat
Soy

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Corn

2 unit

Scallions

¼ ounce

Cilantro

1 unit

Lime

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: Wheat, Soy)

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

4 ounce

Pico de Gallo

1 teaspoon

Hot Sauce

Not included in your delivery

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving
Calories860 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate106 g
Sugar23 g
Dietary Fiber6 g
Protein19 g
Cholesterol35 mg
Sodium2040 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.

Utensils

Strainer
Medium Bowl
Whisk
Large Pan
Paper Towel

Instructions

Prep
1

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

Mix Batter
2

• 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.

Make Fritters
3

• 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.

Warm Tortillas
4

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

Assemble Tacos
5

• 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.

Serve
6

• Divide tacos between plates; serve with a squeeze of lime juice and any remaining lime wedges on the side.

Meal right image

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