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Chargrilled Double Chicken & Capsicum Fajita Tacos

Chargrilled Double Chicken & Capsicum Fajita Tacos

with Corn Cob, Spring Onion Salsa & Smokey Aioli

Tags:
BBQ Friendly
Allergens:
Milk
Gluten
Soy
Wheat
Eggs

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.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

white wine vinegar

butter

Nutritional Values

Calories1083 kcal
Energy (kJ)4533 kJ
Fat51.4 g
of which saturates15.3 g
Carbohydrate76.1 g
of which sugars27 g
Protein76.5 g
Sodium1171 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Slice chicken. • Build tacos by filling tortillas with chargrilled capsicum, chicken and spring onion salsa. Drizzle over smokey aioli. • Serve with corn cobs. Enjoy!

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