Mexican Corn Fritter Tacos
with Avocado & Cherry Tomato Salsa
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Soy
Love corn fritters? Well, this taco is really going to rock your boat! The pop and crunch of the corn fritters with the soft tortillas, creamy avocado, juicy salsa and crisp lettuce is absolute perfection.
Ingredients
½
red onion
1 punnet
cherry tomatoes
1 bag
coriander
1
avocado
½ head
cos lettuce
1 tin
sweetcorn
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
1 packet
BBQ mayo
(Contains: Eggs May be present: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ cup
plain flour
(Contains: Gluten, Wheat)
2 tbs
milk
(Contains: Milk)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
Finely chop the red onion (see ingredients). Halve the cherry tomatoes. Roughly chop the coriander. Thinly slice the avocado. Shred the cos lettuce (see ingredients). Drain the sweetcorn.
TIP: If you don't like raw onion in your salsa, feel free to leave it out!
In a medium bowl, combine the onion, cherry tomatoes and a drizzle of white wine vinegar. Season with salt and pepper to taste.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine the sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, plain flour, vegetable stock powder, milk and egg.
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, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.
TIP: Be careful, the corn may pop in the pan!
TIP: Add extra olive oil between batches as needed.
When the fritters are almost done, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Halve the Mexican corn fritters. Spread the tortillas with some BBQ mayo. Fill with the shredded cos lettuce, avocado and Mexican corn fritters. Top with the cherry tomato salsa. Garnish with the coriander to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty corn fritters and fresh flavours, though some found them a bit bland and suggested adding extra herbs or spices.
- Ease of prep: Quick and simple to make, with clear instructions. Some found the fritters tricky to cook without splattering.
- Suggestions: Try making the fritters thinner and longer to fit tacos better. Consider adding pineapple or a creamy dressing for extra flavour.
- Portions: Several found it filling, with leftovers for lunch. Some wanted more fritters or sauce to balance the ingredients.
- Texture: The crispy fritters contrasted nicely with soft tortillas, though some found them heavy or floury.
