Tacos El Jalapeno Poppers

Tacos El Jalapeno Poppers


4 P!CKERS Jalapeño Poppers

Other Ingredients: 
2L cooking oil (sunflower or canola oil) for deep frying
2 small soft tacos or tortillas
60ml (¼ cup) McCain Cut Corn, defrosted and drained
30ml crème fraiche or sour cream
2 cos lettuce leaves, washed and thinly sliced
¼ avocado
Salt and crushed black pepper
5ml lime juice


For the salsa:
50g coarsely chopped cocktail tomatoes
5ml finely chopped jalapeño chili
30ml chopped red onion
2,5 ml garlic clove, chopped finely
Pinch of salt
Small handful fresh coriander
5ml lime juice


To serve:
Fresh coriander leaves
Extra lime wedges


Prep Time: 10 min
Serving Size: 1

  1. Combine all the salsa ingredients in a medium bowl, mix and set aside. Quickly warm the taco on a griddle pan over high heat on both sides, setting aside until needed. Cook the corn kernels on the same griddle pan until grill marks appear; remove from heat, set aside.
  2. In a large saucepan, heat the oil to 175˚C and deep-fry the P!CKERS Jalapeño Poppers directly from frozen for 3½ minutes until golden and crisp. Remove from oil with a slotted spoon, set aside and allow to drain on kitchen paper towel.
  3. Slice the avocado into cubes, season with salt and pepper, drizzle the lime juice over. Fill the taco by layering lettuce, avocado, grilled sweetcorn; top with salsa mix before spooning the crème fraiche/sour cream over.
  4. Top the taco with 2 Jalapeño Poppers, a few fresh coriander leaves and serve with extra lime wedges.