Double Picante Grilled Chicken Fajita Tacos
with Charred Corn Cob, Salsa & Smokey Aioli
These handheld chargrilled chicken fajitas come loaded with all of the bells and whistles. With charred capsicum, onion, cucumber salsa and some smokey aioli, you'll be singing along to the sweet tune of this dish in no time! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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
660 g
Chicken Thigh
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Brown Onion
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. 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, 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!
