---
title: Cheesy Corn Fritter & Chicken Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-corn-fritter-and-chicken-tacos-6644eaeb67f64e4e23f5c457
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Wheat, Eggs, Soy]
tags: [Easy Prep & Clean, Easy Prep, Mexican, Quick]
rating: 4.0
rating_count: 74
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the taste, calling it delicious and amazing
  - theme: Ease of prep
    text: Frying the fritters was challenging for some; others found it surprisingly easy
image: "https://images.recipes.furrysalamander.com/cheesy-corn-fritter-chicken-tacos.avif"
---
@veggie stock concentrate{1%pkg}
@chopped chicken breast{16%oz}
@smoky red pepper crema{2%tbsp}
@fajita spice blend{1%pkg}
@tempura batter mix{1%pkg}
@pico de gallo{1%cup}
@lime{1%unit}
@flour tortillas{4%unit}
@scallions{2%unit}
@cilantro{1%bunch}
@mexican cheese blend{1%cup}
@hot sauce{to%taste}
@corn{1%cup}
@sugar{½%tsp}
@cooking oil{3%tbsp}
@salt{to%taste}
@black pepper{to%taste}
@water{⅓%cup}

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

In a #medium bowl{}, whisk together tempura batter mix, fajita spice blend, veggie stock concentrate, ⅓ cup cold water, ½ tsp sugar, and a pinch of salt and 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. -]

Heat a ⅓-inch layer of 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} to ~{4%minutes} per side. [- TIP: If the fritters start to brown too quickly or oil splatters, lower the heat. -] Transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Once cool enough to handle, cut fritters in half.

Wrap tortillas in damp paper towels and microwave until warm and pliable, ~{30%seconds} to ~{60%seconds}.

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

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