Experience a fiesta of flavours with our Chicken Fajita Taco Bowl and Wedges with Avocado Corn Salsa and Soured Cream recipe. This dish is a vibrant blend of Mexican-inspired flavours and textures, promising a dining experience that is both exciting and satisfying.
The chicken is marinated in a blend of fajita spices, its robust flavour enhanced by the sweet and smoky vegetables. Each spoonful is a burst of Mexican flavours, transporting you straight to a bustling street food market.
Adding a touch of indulgence to the dish are golden wedges, oven-baked to a perfect crisp. The wedges are fluffy on the inside and crispy on the outside, their earthy flavour complementing the spicy chicken beautifully.
The salsa is a beautiful blend of creamy avocado, sweet corn, and tangy lime juice, adding a refreshing note that ties all the flavours together. The dish is topped off with a dollop of soured cream, adding a cool, tangy contrast to the warm, spicy fajita bowl.
This Chicken Fajita Taco Bowl and Wedges with Avocado Corn Salsa and Soured Cream recipe is a testament to the beauty of vibrant, well-balanced flavours. Whether you’re hosting a taco night or looking for a fun, gourmet twist on a weeknight dinner, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a bowl, grater, aluminium foil, garlic press, baking tray, frying pan and a sieve.
Chicken Fajita Taco Bowl and Wedges with Avocado Corn Salsa and Soured Cream
Print RecipeIngredients
- 450g Potatoes
- 1 Lime
- 1 Carton of Black Beans
- 2 Wholewheat Tortillas
- 1 Mexican Style Spice Mix
- 10g Chicken Stock Paste
- 75g Soured Cream
- 1 Pinch of Red Chilli Flakes
- 30g Mature Cheddar Cheese
- 1 Garlic Clove
- 150g Sweetcorn
- 260g Diced Chicken Thigh
- 60g Tomato Puree
- 1 Avocado
- 1 Pinch of Chilli Flakes
Instructions
Step 1: Cook the Wedges
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Place 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.
Step 2: Get Prepped
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 place in a bowl and lightly crush with the back of a fork. Drain and rinse the sweetcorn.
Step 3: Make your Taco Bowls
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.
Step 4: Make the Filling
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.
Step 5: Make the Salsa
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.
Step 6: Assemble and Serve
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!
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