Mexican Corn Fritter Tacos

In a medium bowl, combine the onion, tomato, white wine vinegar and a pinch of salt and pepper. Stir to combine, then set aside.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine the sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, plain flour, milk and egg. Stir until well combined.

TIP: Lift out some of the mixture with a spoon – if it's too wet and doesn't hold its shape, add a little more flour!

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, take a heaped teaspoon of the fritter mixture and add to the pan. Repeat with the some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel to drain and repeat to use up all of the fritter mixture, adding extra oil as needed. You should get 6 fritters per person.

TIP: Be careful, the corn may pop in the pan!

While the fritters are cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.