Spicy Tacos With Creamy Apple Slaw & Crispy Sriracha Corn
We don't need a reason to make these delicious crispy tacos that is topped with a creamy apple coleslaw and sriracha spiced crispy sweet corn. Make these tacos for a party with you have friends over and they will vanish away in minutes.
These Spicy Tacos With Creamy Apple Slaw & Crispy Sriracha Corn are super simple to make at home and make perfect party appetizers. The thinly sliced apples are tossed along with onion, cabbage and carrots and mixed along with Veeba Eggless Mayonnaise, salt and crushed black pepper adds to the creaminess of the Taco.
In addition, these Taco's get topped with the Crispy Corn which is an all time favorite starter adds to the crush of these Tacos. And what more, the Sriracha sauce drizzled on the top makes it spicy and lip smacking delicious.
If you are looking for more Taco Recipes here are a few of our favorites
- 6 Hard taco shells For Sriracha Crispy Corn
- 2 cup Sweet corn
- 3 tablespoons Corn flour
- 2 tablespoons All Purpose Flour (Maida)
- 1 tablespoon Veeba Sriracha sauce
- Salt , to taste
- Oil , for frying For Coleslaw
- 1 Apple , peeled and julienned
- 1-1/2 cups Cabbage (Patta Gobi/ Muttaikose) , peeled and julienned
- 1 Carrot (Gajjar) , peeled and julienned
- 1 Onion , thinly sliced
- 2 tablespoons Eggless Mayonnaise
- 1 teaspoon Whole Black Pepper Corns , coarsely pounded
- Salt , to taste
- 1 Lemon , juice extracted
How to make Spicy Tacos With Creamy Apple Slaw & Crispy Sriracha Corn
To begin making Spicy Tacos With Creamy Apple Slaw & Crispy Sriracha Corn first prep all the ingredients and keep them ready.
The first step is to make the Apple Coleslaw. In a mixing bowl, add the julienned apples, carrots, cabbage and onions. Stir in the mayo, crushed black pepper and salt. Squeeze in the lemon juice and give it a stir.
Refrigerate the Apple Coleslaw, until the crispy sweet corn gets ready.
To make the crispy sweet corn, preheat the oil for deep frying over medium heat.
In a mixing bowl, add the sweet corn, corn flour, maida, salt and sriracha sauce. Give it a stir.
Drop the flour coated corn into the pre heated oil and deep fry the corn until it gets crisp. Ensure you partially cover the pan while it is deep frying, as the sweet corn will tend to pop in the hot oil and splash around.
Once the corn is golden brown and crisp, drain the excess oil and place it in paper towels.
The final step is to assemble the Spicy Tacos With Creamy Apple Slaw & Crispy Sriracha Corn.
Ensure you have prepared and baked your Hard Taco Shells in advance.
Spoon the Creamy Apple Coleslaw into the taco shell, then spoon the the Sriracha Crispy Corn and finally drizzle some extra sriracha sauce for a zing.