Cheesy Corn Fritter & Chicken Tacos

🥘 Ingredients

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

🍳 Cookware

• medium-large bowl
• large pan

1. 

   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. 

   2

   In a medium-large 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 (extra 2/3 cup water and 1 tsp sugar for 4 servings). 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: 1 tsp, black pepper: 1 tsp, Mexican cheese blend: 1 c
3. 

   3

   Open the package of chopped chicken breast and drain off any excess liquid or rinse shrimp under cold water and pat dry with paper towels. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken or shrimp and season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe the pan.

   chopped chicken breast: 20 oz, cooking oil: 2 tbsp
4. 

   4

   Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once hot, carefully add batter scoops (about 1½-Tbsp each) and press down lightly. Work in batches for 4 servings. Cook until golden brown and crispy, 3-4 minutes per side. If oil splatters, lower heat. Transfer fritters to a paper-towel-lined plate, season with a pinch of salt, then cut in half once достаточно cool. Use the same pan as for the chicken.
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm, 30-60 seconds.

   flour tortillas: 12 unit
6. 

   6

   Fill tortillas with smoky red pepper crema , fritters, pico de gallo (draining first), and as much hot sauce as you like; sprinkle with cilantro and scallion greens. Add the chicken (or shrimp) to the tortillas along with the fritters.

   smoky red pepper crema: 4 tbsp, pico de gallo: 8 oz, hot sauce: 2 tsp
7. 7

   Divide tacos between plates; serve with a squeeze of lime and any remaining lime wedges on the side. Make sure chicken is fully cooked (internal temperature reaches 165°).