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Tex-Mex Chicken Fajita & Charred Veg Feast

Tex-Mex Chicken Fajita & Charred Veg Feast

with Zingy Tomatoes & Sour Cream
Niamh Kavanagh
Niamh KavanaghUpdated on August 13, 2026
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Calories
538 kcal
Protein
42.3g protein
Preparation Time
30 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Gluten
  • Soy
  • Milk
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
  • Milk

Create your perfect fajita taco for dinner tonight with grilled Tex-Mex chicken, charred capsicum and onions and all your favourite toppings – like sour cream, cheese and zingy tomato. Fresh, customisable and full of flavour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Capsicum

1

Brown Onion

1

Tomato

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat)

330 g

Chicken Thigh

6

Mini Flour Tortillas

(Contains: Wheat, Gluten, Soy May be present: Milk)

1 packet

Mixed Salad Leaves

½

Light Sour Cream

(Contains: Milk)

1 packet

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Energy (kJ)2250 kJ
Calories538 kcal
Fat25.1 g
of which saturates10 g
Carbohydrate35.5 g
of which sugars12 g
Dietary Fibre5.9 g
Protein42.3 g
Sodium910 mg
The average adult daily energy intake is 8700 kJ
Large Non-Stick Pan

Cooking Steps

Get prepped
1
  • Thinly slice capsicum and brown onion.
  • Roughly chop tomato.
  • In a small bowl combine tomato and a drizzle of white wine vinegar. Season and set aside.
Cook the veggies
2
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
  • Cook capsicum and onion, until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.
Flavour the chicken
3
  • Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.
Cook the chicken
4
  • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
  • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

Heat the tortillas
5
  • While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Finish & serve
6
  • Bring everything to the table.
  • Slice chicken. 
  • Build your own plate with tortillas, chicken, zingy tomato, mixed salad leaves, chared capsicum, onion, light sour cream and cheddar cheese.
  • If you've selected an add on bundle, serve with instant rice and roast corn cobs. Enjoy!

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