Name: Chargrilled Double Chicken & Capsicum Fajita Tacos with Corn Cob, Spring Onion Salsa & Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; white wine vinegar; butter; 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

HelloFresh

Recipes

Chargrilled Double Chicken & Capsicum Fajita Tacos

with Corn Cob, Spring Onion Salsa & Smokey Aioli

Get up to $200 off!

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

Cucumber

Tomato

Corn

Capsicum

Brown Onion

Spring Onion

Mexican Fiesta Spice Blend

Chicken Thigh

Mini Flour Tortillas

Smokey Aioli

Not included in your delivery

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

• 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.

• 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!