• Finely chop onion (see ingredients) and tomato. Shred cos lettuce (see ingredients). 
• Drain sweetcorn (see ingredients).
• In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside. 

• SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. In a medium bowl, add sweetcorn, onion, shredded Cheddar cheese, 
Mexican Fiesta spice blend, the plain flour, milk, egg and a pinch of salt and pepper. Stir until well combined. 

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person).
• Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. 

TIP: Add extra olive oil between batches as needed.
TIP: Allow the fritters to set before flipping.

• Meanwhile, in a second medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. 

• Heat mini flourtortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through. 

• Cut corn fritters in half.
• Spread tortillas with chipotle aioli.
• Divide cos lettuce and fritters between tortillas. Top with tomato salsa to serve. Enjoy!