Mexican-Style Cheesy Corn Fritter Tacos

Name: Mexican-Style Cheesy Corn Fritter Tacos
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c Mexican cheese blend; 4 tbsp Smoky red pepper crema; black; ½ oz cilantro; 2 unit corn; 2 tbsp fajita spice blend; 12 unit flour tortillas; 2 tsp hot sauce; 1 unit lime; 4 tbsp oil; 8 oz pico de gallo; salt; scallion; 4 unit scallions; 1 tsp sugar; 164 g tempura batter mix; 2 unit veggie stock concentrate

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👥 4 servings 📊 medium ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 20 minutes source_chef: Recipe Development Team

🥘 Ingredients

Mexican cheese blend
1 c
Smoky red pepper crema
4 tbsp
black
cilantro
½ oz
corn
2 unit
fajita spice blend
2 tbsp
flour tortillas
12 unit
hot sauce
2 tsp
lime
1 unit
oil
4 tbsp
pico de gallo
8 oz
salt
scallion
scallions
4 unit
sugar
1 tsp
tempura batter mix
164 g
veggie stock concentrate
2 unit

🍳 Cookware

medium bowl
large
large

1

Wash and dry produce. Drain and rinse corn . Trim and thinly slice scallions , separating whites from greens. Roughly chop cilantro . Quarter lime .

corn: 2 unit, scallions: 4 unit, cilantro: ½ oz, lime: 1 unit
2

In a medium bowl , whisk together tempura batter mix , fajita spice blend , veggie stock concentrate , and ⅓ cup cold water. Add ½ tsp sugar and a pinch of salt and black pepper. For 4 servings, increase water to ⅔ cup and sugar to 1 tsp. Stir in corn , scallion whites, and Mexican cheese blend . TIP: Batter should be thick but not dry; add a splash of water if needed.

tempura batter mix: 164 g, fajita spice blend: 2 tbsp, veggie stock concentrate: 2 unit, sugar: 1 tsp, salt, black, corn, Mexican cheese blend: 1 c
3

Heat in a large pan, ½ cup oil? Actually, from ingredient: oil . Heat oil from oil in a large pan over medium-high. Add an 1-½-tbsp scoop of batter; press lightly. Cook 3-4 minutes per side until golden and crispy, flipping once. Lower heat if browning too quickly. Transfer fritters to a paper-towel sheet and season with salt . Let cool enough and cut fritters into halves.

oil: 2 tbsp, oil, oil: 2 tbsp, salt
4

Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 45 seconds .

flour tortillas: 12 unit
5

Fill tortillas with Smoky red pepper crema , fritters, pico de gallo (drained), and hot sauce to taste. Garnish with leftover cilantro and scallion greens.

Smoky red pepper crema: 4 tbsp, pico de gallo: 8 oz, hot sauce: 2 tsp, cilantro, scallion
6

Divide the tacos between plates. Serve with a squeeze of lime juice from reserved lime wedges.

lime