Grilled Chicken & Capsicum Fajita Tacos

• In a third medium bowl, combine cucumber with 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 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 and cook, turning 
occasionally, until charred and cooked through 
(when no longer pink inside), 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 the 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, 
tossing occasionally, until tender and slightly 
charred, 6-8 minutes. Transfer to a bowl and cover 
to keep warm. 
No BBQ? Return frying pan to high heat with a drizzle 
of olive oil and cook capsicum and onion, tossing 
occasionally, until tender and lightly charred,  
4-5 minutes.  

• Brush each mini flour tortilla with a drizzle of  
olive oil.
• Grill tortillas on BBQ, until golden and warmed 
through, 1-2 minutes each side. Transfer to a plate. 
No BBQ? Return frying pan to high heat. Cook tortillas, 
until golden and warmed through, 1 minute each side.