Grilled Chicken & Capsicum Fajita Tacos

Name: Grilled Chicken & Capsicum Fajita Tacos with Charred Corn Cob, Salsa & Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 cucumber; 1 tomato; 1 cob corn; 1 Capsicum; 1 brown onion; 1 spring onion; 1 sachet Mexican Fiesta spice blend; 1 packet chicken thigh; drizzle white wine vinegar; 20 g butter; 6 mini flour tortillas; 1 packet smokey aioli

with Charred Corn Cob, Salsa & Smokey Aioli

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Spicy

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

1 cob

corn

Capsicum

brown onion

spring onion

1 sachet

Mexican Fiesta spice blend

1 packet

chicken thigh

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;)

Nutritional Values

Energy (kJ)3962 kJ

Calories946 kcal

Fat45.4 g

of which saturates14.3 g

Carbohydrate82.5 g

of which sugars29.1 g

Dietary Fibre20.2 g

Protein48.3 g

Sodium1301 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• Preheat BBQ to high heat. • Finely chop cucumber and tomato. • Cut corn 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. • 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 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, 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 flourtortilla 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.

• Slice chicken. • Build tacos by spreading tortillas with smokey aioli. • Fill with grilled chicken and capsicum and top with salsa. • Serve with charred corn cob. Enjoy!