Mexican Corn Fritter Tacos

In a medium bowl, combine the onion, tomato and a drizzle of white wine vinegar. Season with salt and pepper. Stir to combine.

SPICY! This spice blend is hot, but feel free to add less if you're sensitive to heat. In a medium bowl, combine the drained sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, plain flour, vegetable stock powder, 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!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3 fritters per person.

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

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