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Chicken Fajita Taco Bowl and Wedges

Chicken Fajita Taco Bowl and Wedges

with Avocado Corn Salsa and Soured Cream

Street Food
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This Chicken Fajita Taco Bowl is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pack(s)

Black Beans

150 grams

Sweetcorn

2 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

280 grams

Diced Chicken Thigh

1 sachet

Mexican Spice

2 sachet

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Avocado

75 grams

Soured Cream

(ContainsMilk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4448 kJ
Energy (kcal)1063 kcal
Fat51.0 g
of which saturates17.0 g
Carbohydrate98 g
of which sugars15.0 g
Protein52 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Sieve
Garlic Press
Grater
Zester
Bowl
Aluminum Foil
Fork
Large Pan
Medium Bowl
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 onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

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 sieve, then pop in a bowl and lightly crush with the back of a fork. Drain and rinse the sweetcorn.

3

Place a cereal bowl upside down on a board. Prick the tortillas all over with a fork (1 per person). Cup one tortilla around the outside of the bowl, then mould a sheet of foil around the tortilla. Press down firmly, then fold up the excess foil around the bowl. Gently lift the foil-wrapped tortilla off the bowl and place upright on a baking tray. Repeat for the remaining tortillas. Bake in your oven until lightly golden brown and crisp, 6-8 mins. Remove from the oven and set aside.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the chicken and cook until browned all over, 5-6 mins. Add the garlic and Mexican style spice mix then cook, stirring frequently, 1 min. Add the tomato puree, crushed beans, chicken stock paste and water (see ingredients for amount). Simmer until reduced to a thick sauce, 3-5 minutes. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Once cooked, taste and season with salt and pepper.

5

Whilst the filling cooks, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and cut into 2cm chunks. In a medium bowl, combine the olive oil (see ingredients for amount), lime zest and a squeeze of juice. Season with salt and pepper. Add the avocado and sweetcorn to the dressing and stir to coat.

6

Place a taco bowl on each plate and fill with the chicken. Sprinkle over the cheese, followed by the avocado corn salsa. Dollop the soured cream on top and sprinkle over the chili flakes (use less if you don't like heat). Serve the wedges alongside with a lime wedge for squeezing over. Enjoy!