Grilled Chicken & Capsicum Fajita Tacos
with Charred Corn Cob, Salsa & Smokey Aioli
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
These handheld chargrilled chicken fajitas come loaded with all of the bells and whistles. With charred capsicum, onion, spring onion 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.
Ingredients
1
cucumber
1
tomato
1 cob
corn
1
capsicum
1
brown onion
1 sprig
spring onion
1 sachet
Mexican Fiesta spice blend
1 packet
chicken thigh
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
smokey aioli
(Contains: Eggs May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Finely chop cucumber and tomato. • Cut corn cob in half. • Thinly slice capsicum, brown onion and spring onion. • In a medium bowl, combine capsicum, brownonion, a drizzle of olive oil and a pinch of salt and pepper. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. 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 and a drizzle of white wine vinegar and olive oil. • Season to taste with salt and pepper 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 a second BBQ grill 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 flourtortilla with a drizzle of olive oil. • Grill tortillas on the first BBQ grill 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 spreading tortillas with smokey aioli. • Fill with grilled capsicum, chicken and salsa. • Serve with charred corn cobs. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, with authentic Mexican flavours. The smokey aioli was a standout, and some added jalapeños or cheese for extra zing.
- Ease of prep: Quick to prepare and cook, making it ideal for those who prefer shorter cooking times.
- Suggestions: Some found it oily; consider using less oil when cooking. Starting the corn earlier can help with timing.
- Portions: Several mentioned having leftovers, particularly vegetables and tortillas, while others wished for more chicken.
- Cooking method: Using a cast iron pan or BBQ enhanced the flavour, though some needed a larger grill space.
