Mexican Corn Fritter Tacos
with Avocado & Chipotle Mayo
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ unit
red onion
1 unit
tomato
1 unit
avocado
1 head
cos lettuce
1 tin
sweetcorn
1 packet
garlic aioli
(Contains Egg;)
1 tub
mild chipotle sauce
(Contains Soy;)
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
1 tsp
white wine vinegar
½ cup
plain flour
(Contains Gluten, Wheat;)
2 tbs
milk
(Contains Milk;)
1 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
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!
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.
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.