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.
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
1
Smokey Aioli
1
olive oil
white wine vinegar
butter
• Preheat BBQ to high heat. Finely chop cucumber and tomato. Cut corn cobs in half. Thinly slice capsicum, brown onion and spring onion. • In a medium bowl, combine 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, 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.
• 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.
• 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.
No BBQ? Heat a large frying pan over high heat. Cook tortillas, until golden and warmed through, 1 minute each side.
• Slice chicken. • Build tacos by filling tortillas with chargrilled capsicum, chicken and spring onion salsa. Drizzle over smokey aioli. • Serve with corn cobs. Enjoy!