Jam-Packed Chicken and Shrimp Fajitas
with Cilantro Rice
Ring the dinner bell loud and clear for tonight's shareable DIY feast! Dual proteins get loaded up with classic toppings like lime crema, sautéed peppers and elote-inspired corn to round out this satisfying meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Corn on the Cob
2 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
14 g
Cilantro
4 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.33 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Husk corn, then halve crosswise.
- Layer two 24x12-inch pieces of foil. Place corn on one side of the foil. Drizzle with 1 tsp (2 tsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper. Flip to coat. Fold foil in half over corn and pinch firmly to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.)
- Place pouch on top rack of oven. Roast until tender, 24-28 min. When done, remove from oven and keep wrapped.
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, zest lime, then cut into wedges.
- Core, then cut peppers into 1/8-inch strips.
- Peel, then cut onion into 1/4-inch slices.
- Roughly chop cilantro.
- Add sour cream and lime zest to a small bowl. Season with salt and pepper. Stir to mix.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, Tex-Mex Paste Paste and 1/2 tbsp (1 tbsp) oil to one half of a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5 .)
- Remove from heat and transfer chicken to other half of baking sheet. Spread 1 tbsp (2 tbsp) chipotle sauce over chicken.
- Roast in the middle of the oven, until chicken is cooked and shrimp just turn pink, 5-8 min.**
- Reheat pan over medium. Add 1/2 tbsp (1 tbsp) oil, peppers, onions and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook, stirring often, until liquid evaporates and veggies are tender-crisp, 4-6 min.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: Skip this step if you don't want to warm the tortillas!)
- Fluff rice with fork. Stir in half the cilantro.
- Unwrap corn. Spread some of the lime crema over top. Sprinkle some feta over top.
- Thinly slice chicken.
- Divide rice, corn, chicken, shrimp and tortillas between plates.
- Sprinkle remaining cilantro over chicken and shrimp.
- Serve with sauteed veggies, remaining lime crema, remaining chipotle sauce and remaining feta.
- Squeeze a lime wedge over top, if desired.
