Chargrilled Double Chicken & Capsicum Fajita Tacos
with Corn Cob, Spring Onion Salsa & Smokey Aioli
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
Corn
1
Capsicum
1
Brown Onion
1
Spring Onion
1
Mexican Fiesta Spice Blend
2
Chicken Thigh
1
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
white wine vinegar
butter
(Contains: Milk;)
Cooking Steps
ā¢ Preheat BBQ to high heat. Finely chop cucumber and tomato. Cut corn cobs in half. Thinly slice capsicum, brown onion and spring onion. ā¢ In a medium bowl, combine capsicum, brown onion, a drizzle of olive oil and a pinch of salt and pepper. ā¢ 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.
ā¢ In a third medium bowl, combine cucumber, tomato, spring onion, a drizzle of white wine vinegar and olive oil. ā¢ Season to taste and set aside.
ā¢ 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. ā¢ 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ā¢ 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. ā¢ Meanwhile, add chicken to BBQ grill plate and cook, turning occasionally, in batches, 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.
ā¢ 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.
ā¢ Brush each mini flour tortilla with a drizzle of olive oil. ā¢ Grill wraps on flat plate until golden and warmed through, 1-2 minutes each side. Transfer to a plate.
No BBQ? Heat a large frying pan over high heat. Cook tortillas, until golden and warmed through, 1 minute each side.
ā¢ Slice chicken. ā¢ Build tacos by filling tortillas with chargrilled capsicum, chicken and spring onion salsa. Drizzle over smokey aioli. ā¢ Serve with corn cobs. Enjoy!
