Grilled Chicken, Haloumi & Capsicum Fajita Tacos
with Charred Corn Cob, Salsa & Smokey Aioli
These handheld chargrilled chicken fajitas come loaded with all of the bells and whistles. With charred capsicum, onion, spring onion salsa and some smokey aioli, you'll be singing along to the sweet tune of this dish in no time! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
1
tomato
1 cob
corn
1
capsicum
1
brown onion
1 sprig
spring onion
1 sachet
Mexican Fiesta spice blend
1 packet
chicken thigh
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Cut haloumi into 1cm-thick slices. To a medium bowl, add haloumi and cover with water to soak. • Finely chop cucumber and tomato. Cut corn cobs in half. Thinly slice capsicum, brown onion and spring onion. • In a medium bowl, combie capsicum, brown onion, a drizzle of olive oil and a pinch of salt and pepper. • In a second medium bowl, combine Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh, turning to coat.
• In a third medium bowl, combine cucumber, tomato, spring onion, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate and top with the butter. • Meanwhile, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes.
NO BBQ? In a large frying pan, cook chicken thigh over medium-high heat, turning occasionally, until browned and cooked through, 10-14 minutes. In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.
• While chicken is cooking, grill capsicum and onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a bowl and cover to keep warm.
No BBQ? In a large frying pan, cook capsicum and onion over high heat, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• Drain haloumi and pat dry. Drizzle with olive oil. • Add haloumi to BBQ flat plate and grill until golden brown, 2-3 minutes each side. Transfer to a plate. • Brush each mini flour tortilla with a drizzle of olive oil. • Grill wraps on flat plate until golden and warmed through, 1-2 minutes each side. Transfer to a plate.
TIP: Avoid using grill plate to cook your haloumi in case it gets stuck! No BBQ? Heat a large frying pan over high heat. Cook haloumi until golden brown, 1-2 minutes. Transfer to a plate. Return pan and cook tortillas, until golden and warmed through, 1 minute each side.
• Slice chicken. • Build tacos by filling tortillas with chargrilled capsicum, chicken, haloumi and spring onion salsa. Drizzle over smokey aioli. • Serve with corn cobs. Enjoy!