Mexican-Style Cheesy Corn Fritter 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Soy, Wheat)
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
Utensils
Instructions
• 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.
