Cheesy Corn Fritter & Chicken Tacos

🥘 Ingredients

• black pepper
  to taste
• chopped chicken breast
  1 lb
• cilantro
  1 bunch
• cooking oil
  3 tbsp
• corn
  1 c
• fajita spice blend
  1 pkg
• flour tortillas
  4 unit
• hot sauce
  to taste
• lime
  1 unit
• mexican cheese blend
  1 c
• pico de gallo
  1 c
• salt
  to taste
• scallions
  2 unit
• smoky red pepper crema
  2 tbsp
• sugar
  ½ tsp
• tempura batter mix
  1 pkg
• veggie stock concentrate
  1 pkg
• water
  ⅓ cup

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   veggie stock concentrate chopped chicken breast 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 water

   veggie stock concentrate: 1 pkg, chopped chicken breast: 1 lb, smoky red pepper crema: 2 tbsp, fajita spice blend: 1 pkg, tempura batter mix: 1 pkg, pico de gallo: 1 c, lime: 1 unit, flour tortillas: 4 unit, scallions: 2 unit, cilantro: 1 bunch, mexican cheese blend: 1 c, hot sauce: to taste, corn: 1 c, sugar: ½ tsp, cooking oil: 3 tbsp, salt: to taste, black pepper: to taste, water: ⅓ cup
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, ⅓ cup cold water, ½ tsp sugar, and a pinch of salt and pepper. Stir in corn, scallion whites, and mexican cheese blend.
4. 

   4

   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. Transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Once cool enough to handle, cut fritters in half.
5. 

   5

   Wrap tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds to ⏱️ 60 seconds .
6. 

   6

   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.
7. 7

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