Picante Grilled Chicken Fajita Tacos

Name: Picante Grilled Chicken Fajita Tacos with Charred Corn Cob, Salsa & Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 330 g Chicken Thigh; 6 Mini Flour Tortillas; 1 Capsicum; 1 Brown Onion; 1 Corn; 1 sachet Mexican Fiesta Spice Blend; 1 Cucumber; 1 packet Smokey Aioli; 1 drizzle olive oil; 1 drizzle white wine vinegar; 20 g butter

with Charred Corn Cob, Salsa & Smokey Aioli

Get up to $230 off

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.

Tags:

Spicy

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

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

330 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.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories887 kcal

Energy (kJ)3710 kJ

Fat43.2 g

of which saturates13.2 g

Carbohydrate76 g

of which sugars24.8 g

Dietary Fibre17 g

Protein46.3 g

Sodium1140 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat BBQ to high heat. • Finely chop cucumber. • Cut corn in half. • Thinly slice capsicum and brown 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

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