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Mexican Recipes
Mexican Corn Fritter Tacos

Mexican Corn Fritter Tacos

with Avocado & Chipotle Mayo

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Love corn fritters? Well, this taco is really going to rock your boat! The pop and crunch of the corn fritters against the soft tortillas, creamy avocado and crisp lettuce is absolute perfection, and the mild chipotle mayo is just the icing on the cake.

Allergens:EggSoyMilkGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

tomato

1 unit

avocado

1 head

cos lettuce

1 tin

sweetcorn

1 packet

garlic aioli

(ContainsEgg)

1 tub

mild chipotle sauce

(ContainsSoy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

½ cup

plain flour

(ContainsGluten)

2 tbs

milk

(ContainsMilk)

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4240 kJ
Fat54.5 g
of which saturates12.1 g
Carbohydrate92.5 g
of which sugars17.7 g
Protein30.4 g
Sodium1980 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the red onion (see ingredients list). Finely chop the tomato. Thinly slice the avocado. Shred the cos lettuce. Drain the sweetcorn. In a small bowl, combine the garlic aioli and mild chipotle sauce. Set aside.

TIP: If you don't like raw onion in a salsa, feel free to leave it out!

2

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

3

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!

4

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!

5

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.

6

Bring everything to the table to serve. Spread the tortillas with a little chipotle mayo, then fill with the shredded cos lettuce, sliced avocado, corn fritters and tomato salsa.