Grilled Chicken & Capsicum Fajita Tacos
with Cholula Hot Sauce, Corn Cob & Salsa
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
Get ready for the ultimate chicken fajitas. The spiced chicken chars to perfection on the BBQ until it's tantalisingly tender, soaking up all those rich, authentic Mexican flavours. The secret ingredient? A splash of Cholula Original Hot Sauce to give it that perfect kick. Finish your tacos with salsa and smokey ‘aioli’ and salad for a meal so good, you’ll never go back.
Ingredients
1
Brown Onion
1
Capsicum
330 g
Chicken Thigh
1
Corn
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1
Cholula Hot Sauce
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat BBQ to high heat.
• Finely chop cucumber.
• Cut corn cob 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.
• 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.
• Slice chicken.
• Build tacos by spreading tortillas with plant-based
smokey aioli.
• Fill with grilled chicken, capsicum and onion, then
top with cucumber salsa and drizzle over Cholula
hot sauce.
• Serve with corn cob. Enjoy!
