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 with the soft tortillas, creamy avocado, juicy salsa and crisp lettuce is absolute perfection.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
1
tomato
1
avocado
½ head
salad leaves
1 tin
sweetcorn
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Mild Chipotle Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
½ cup
plain flour
(Contains Gluten; )
2 tbs
milk
(Contains Milk; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Finely chop the red onion. Finely chop the tomato. Cut the avocado in half, scoop out the flesh and thinly slice. Shred the salad leaves (see ingredients). Drain the sweetcorn. In a small bowl, combine the garlic aioli and mild chipotle sauce. Set aside.
In a medium bowl, combine the tomato, 1/2 the onion, a drizzle of white wine vinegar and a pinch of salt and pepper. Stir to combine.
TIP: If you're not a fan of raw onion use less for the salsa!
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a second medium bowl, add the sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, milk, egg and remaining onion. 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!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped spoonfuls of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 6 fritters per person.
TIP: Add extra olive oil between batches as needed.
TIP: Allow the fritters to set before flipping.
While the fritters are cooking, heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Spread the tortillas with some chipotle mayo, then fill with the salad leaves, avocado and corn fritters. Top with the tomato salsa to serve.