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Chicken Fajita Taco Bowl

Chicken Fajita Taco Bowl

with Street Corn & Wedges

Street Food
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Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pack(s)

Black Beans

150 grams

Sweetcorn

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

280 grams

Diced Chicken Thigh

1 sachet

Mexican Spice

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

1 unit(s)

Avocado

100 grams

Feta Cheese

(ContainsMilk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5202 kJ
Energy (kcal)1243 kcal
Fat56.0 g
of which saturates18.0 g
Carbohydrate125 g
of which sugars18.0 g
Protein60 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Zester
Grater
Garlic Press
Colander
Bowl
Fork
Aluminum Foil
Frying Pan
Measuring Cups
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Grate the cheddar. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander then pop into a bowl. Using the back of a fork, lightly crush the beans. Drain and rinse the sweetcorn.

3

Place a cereal bowl upside down on your chopping board. Prick your tortillas all over with a fork. Shape one of your tortillas around the outside of the bowl (to make your taco bowl shape). Use a sheet of foil to mould around the tortilla (and also take the shape of the bowl) and press firmly down around the shape of the bowl, folding up the excess foil around the outside of the bowl. Lift the foil-wrapped tortilla off of the bowl and place right-side up on a baking tray. Repeat for the other tortillas (2 per person). Bake in your oven until browned and crispy, 6-8 mins. Once cooked, remove from the oven and set aside.

4

Meanwhile, heat a splash of oil in a large frying pan on a medium-high heat. When hot, add the chicken and cook until browned all over, 4-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. Add the pepper and onion and cook until tender and starting to colour, another 4-5 minutes. Add the garlic and Mexican spice and cook, stirring frequently for 1 minute. Add the passata, crushed beans, chicken stock and water (see ingredients for amount). Simmer until reduced to a thick sauce, 3-5 minutes. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, taste and season with salt and pepper.

5

Whilst the filling cooks, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 2cm chunks. Mix the oil (see ingredients for amount), zest and a squeeze of lime juice, season with salt and pepper. Add the avocado and sweetcorn to the dressing and stir to coat.

6

Place 2 taco bowls on each plate and fill with the chicken fajita mix. Sprinkle over the grated cheddar followed by the avocado corn salsa. Crumble the feta over, sprinkle the chili flakes (add less if you don't like too much heat) and a lime wedge to squeeze over. Serve the wedges on the side and enjoy!