Tacos might just be the perfect food. Okay, so maybe it’s a little unfair to give them the title because they are endlessly customizable. You can put pretty much anything in them and on them and still call them a taco. And I think we can all agree that tacos al pastor and Baja fish tacos are two very different things. If we have to pop a perfect food crown on a dish, and I’m not saying we have to, I think we would have to choose a less adaptive item. Shepard’s pie might work because that can only be one thing. Or maybe we’d have to select a particular taco? Well, if we’re putting forward nominations, and I don’t think we are, might I suggest these Jalapeño Corn Fritter Tacos? Personally, I think they’re perfect food material.
So, if you own a calendar, electronic or otherwise, you’re probably aware that Cinco de Mayo is today. Yes, I’m that predictable blogger that posts a taco recipe to suit all your Cinco de Mayo-related needs. But trust me when I say this wasn’t by design. It’s just that I read an awful lot of food blogs and around this time of year they’re all about tacos, salsa, margaritas, and enchiladas. And you know what that does to me? It makes me want all those things, so I make all those things and they wind up here. Are you happy bloggers? You’re in my head! You’ve already reaped the benefits of my fairly aggressive enchilada craving, now it’s the taco’s turn to drive.
But before I get into these Jalapeno Corn Fritter Tacos, I feel I should address the holiday that inspired them: Cinco de Mayo. To be honest, I had no sweet clue what Cinco de Mayo was all about. I mean, I know it’s a Mexican holiday and the date is baked right into the name, but I had nothing beyond that. Generally, I only remember Cinco de Mayo is a thing when there’s a sharp influx of tacos and margaritas in my social media feeds. This is unacceptable. I can’t be ignorant of the meaning of a holiday I want to participate in, even if I’m only doing so digitally. So, I asked Google my burning question and the great oracle obliged me with a response.
Cinco de Mayo celebrates the unlikely victory of the Mexican Army over occupying French forces on May 5th, 1862 during the Battle of Puebla. While the victory was followed by more than one defeat for the Mexican Army, their triumph on May 5th served as a morale boost, which ultimately led to the slowing of the French advancement. But outside of Mexico, Cinco de Mayo celebrates something other than a military victory. In the United States, Cinco de Mato is a celebration of American-Mexican culture in general. The holiday tends to be less ceremonial and more jovial. Phew! Now, I feel less guilty. I’ve done my due diligence, so let’s talk about these Jalapeno Corn Fritter Tacos.
My favorite taco in all the land is the Baja fish taco. Don’t worry, I know how basic I am. So, when I started dreaming up taco recipe, I had visions of fried fish heaven. But I already have a fried fish taco on this blog and no one likes a copycat, even if you’re copying yourself. So, I ditched the fish taco idea but I couldn’t let go of the craving. There is something about crispy beer batter wrapped in a tortilla. The contrasts of textures and temperatures are just unforgettable. Well, then it became a matter of retaining that textural symphony while building a different kind of taco. Enter these Jalapeno Corn Fritter Tacos.
In place of beer batter, I created a beer fritter studded with corn kernels and chunks of jalapeno. And because I douse my beer battered fish and chips with malt vinegar like it’s the last time I’m ever going to eat it, I knew I’d need a damn good pickle for these fritters. Pickled red onions are a taco mainstay, but pickled carrots are slightly less ubiquitous. It was a choice between classic and cutting edge (not really); known and unknown (not really). So, instead of choosing, I let my indecision win (as I so often do) and made both. I used golden carrots because I think purple and yellow should be friends.
The radish salad is a nod to a beach bar in Tulum that sold the stuff. I cannot for the life of me remember the name, which is stupid because they deserve a shout-out. Lo Siento! But they had this radish salsa that they served with their chips and holy crap, was it good! Up to that point, I’d never thought to use radishes like that but when I tasted that salsa, it made perfect sense. The radish, aside from its notable pepperiness, is essentially a blank canvas. It soaks up the salt, garlic and lime juice like it’s its job. And the longer the radish salsa sits, the more flavourful the radish becomes. It’s magic!
So, that’s it for these Jalapeno Corn Fritter Tacos. I hope everyone has a pleasant Cinco de Mayo and manages to down a taco or two, or ten. No judgments!
Enjoy!
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Jalapeño Corn Fritter Tacos with Pickled Golden Carrots & Radish Salsa
Ingredients
Jalapeño Corn Fritter Tacos
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 jalapeños quartered and sliced
- 1 cup frozen corn
- 1 clove garlic minced
- 178 ml 6 fl oz beer
- 3 cups canola oil for frying
- 10 corn or flour tortillas
- 1 batch Radish Salsa
- 1 batch Pickled Golden Carrots
- Greek yogurt for drizzling
- Fresh chopped cilantro for sprinkling
Radish Salsa
- 6-7 radishes thinly sliced
- 1/2 red onion diced
- 1 jalapeño quartered and thinly sliced
- 1 clove garlic minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro coarsely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Pickled Golden Carrots
- 1/2 red onion sliced
- 2 golden carrots peeled and sliced
- 3/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
For the Pickled Carrots
- Place onions and carrots in a medium-sized bowl and set aside. Pour the vinegar into a small bowl. Add the sugar and salt and stir until the sugar dissolves. Pour the vinegar solution over the onions and carrots and transfer the bowl to the fridge. Let sit overnight.
For the Salsa
- Place all ingredients in a medium-sized bowl and stir to combine. Transfer the bowl to the fridge and let chill for at least 1 hour before serving.
For the Tacos
- In a large mixing bowl, whisk the flour, baking soda, cumin, salt and cayenne pepper together. Add the corn, garlic and the jalapeño to the dry ingredients and toss to coat. Pour in the beer and stir until a thick batter forms. Set aside.
- In a large heavy bottom pot, heat the canola oil over medium-high heat until it reaches 350°F. Using an ice cream scoop, scoop the batter into the hot oil, 5-6 scoops at a time. Fry the fritters until golden brown, about 5-7 minutes. Transfer the fritters to a plate lined with paper towel to dry.
- Place two fritters in a corn or flour tortilla and top with radish salsa, pickled carrots, a dollop of yogurt and sprinkling of fresh cilantro. Repeat until all the tortillas are filled.
- Serve the tacos immediately with a lot of cold beer
