Mexican-Style Cheesy Corn Fritter Tacos

🥘 Ingredients

• black pepper
  ½ tsp
• cilantro
  1 bunch
• cooking oil
  3 tbsp
• corn
  2 c
• fajita spice blend
  1 unit
• flour tortillas
  2 pieces
• hot sauce
  1 bottle
• lime
  1 lime
• mexican cheese blend
  ½ cup
• pico de gallo
  1 unit
• salt
  1 tsp
• scallions
  2 pieces
• smoky red pepper crema
  1 unit
• sugar
  ½ tsp
• tempura batter mix
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   veggie stock concentrate smoky red pepper crema fajita spice blend tempura batter mix pico de gallo lime flour tortillas scallions cilantro mexican cheese blend hot sauce corn sugar cooking oil salt black pepper

   veggie stock concentrate: 1 unit, smoky red pepper crema: 1 unit, fajita spice blend: 1 unit, tempura batter mix: 1 unit, pico de gallo: 1 unit, lime: 1 lime, flour tortillas: 2 pieces, scallions: 2 pieces, cilantro: 1 bunch, mexican cheese blend: ½ cup, hot sauce: 1 bottle, corn: 2 c, sugar: ½ tsp, cooking oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Drain and rinse corn. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Quarter lime.
3. 

   3

   In a medium bowl , whisk together tempura batter mix, fajita spice blend, veggie stock concentrate, 1/3 cup cold water, sugar, and a pinch of salt and black pepper. Stir in corn, scallion whites, and mexican cheese blend. TIP: Batter should be thick but not dry; add a splash of water if needed.
4. 

   4

   Heat a 1/3-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles, carefully add 1½-Tbsp scoops of batter to pan; press down lightly with a spoon. Cook until golden brown and crispy ⏱️ 3 minutes per side. TIP: If fritters brown too quickly or oil splatters, lower the heat. Transfer fritters to a paper-towel-lined plate and season with salt. Once cool enough to handle, cut fritters in half.
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
6. 

   6

   Evenly fill tortillas with smoky red pepper crema, fritters, pico de gallo (draining first), and as much hot sauce as you like; garnish with cilantro and scallion greens.
7. 7

   Divide tacos between plates; serve with a squeeze of lime juice and any remaining lime wedges on the side.