Chargrilled Chicken, Haloumi & Capsicum Fajita Tacos
with Corn Cob, Spring Onion Salsa & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Thigh
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Brown Onion
1
Tomato
1 packet
Haloumi
(Contains: Milk;)
1
Corn
1 sachet
Mexican Fiesta Spice Blend
1
Cucumber
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
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!
