Uploaded September 2025 | Updated September 2026, 1 week ago
Chicken fajita platter
Serves 4 | Prep & cooking 30 mins
1 cob corn, husk and silk removed
600g Coles RSPCA Approved Chicken Tenderloins
11/2 tbs Coles Everything Taco Classic Spice Mix
2 tbs Coles Extra Virgin Olive Oil
1 red capsicum, seeded, sliced
1 green capsicum, seeded, sliced
1 yellow capsicum, seeded, sliced
1 red onion, cut into wedges
8 Coles Street Tortilla Tacos
2 avocado, stoned, peeled, mashed
2 limes
2 x 250g pkts Coles Mexican Style Microwave Rice
½ cup (130g) Coles Pineapple Salsa
½ cup (150g) Coles Creamy Salsa Verde
1 cup (100g) Coles Mexican Style Shredded Cheese
Coles Jalapeño Slices, drained, to serve
Coriander leaves, to serve
1. Heat a barbecue or chargrill pan on high. Cook the corn, turning, for 10 mins or until charred. Cut into quarters.
2. Meanwhile, combine chicken, spice mix and half the oil in a large bowl. Heat a barbecue grill or chargrill pan on high. Cook chicken for 3 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
3. Cook combined capsicum, onion and remaining oil on the barbecue or pan, stirring occasionally, for 3 mins or until tender. Cover to keep warm. Cook tortillas for 1 min each side or until heated through. Wrap in foil to keep warm.
4. Place avocado in a bowl. Mash with a fork. Add the juice from half a lime juice and season. Stir to combine. Cut remaining limes into wedges.
5. Cook rice following packet directions.
6. Arrange rice, chicken, corn, capsicum mixture, tortillas, avocado mixture, pineapple salsa, salsa verde, cheese and lime wedges on a large platter. Sprinkled with jalapeño and coriander to serve.
Chicken fajita platter
Serves 4 | Prep & cooking 30 mins
1 cob corn, husk and silk removed
600g Coles RSPCA Approved Chicken Tenderloins
11/2 tbs Coles Everything Taco Classic Spice Mix
2 tbs Coles Extra Virgin Olive Oil
1 red capsicum, seeded, sliced
1 green capsicum, seeded, sliced
1 yellow capsicum, seeded, sliced
1 red onion, cut into wedges
8 Coles Street Tortilla Tacos
2 avocado, stoned, peeled, mashed
2 limes
2 x 250g pkts Coles Mexican Style Microwave Rice
½ cup (130g) Coles Pineapple Salsa
½ cup (150g) Coles Creamy Salsa Verde
1 cup (100g) Coles Mexican Style Shredded Cheese
Coles Jalapeño Slices, drained, to serve
Coriander leaves, to serve
1. Heat a barbecue or chargrill pan on high. Cook the corn, turning, for 10 mins or until charred. Cut into quarters.
2. Meanwhile, combine chicken, spice mix and half the oil in a large bowl. Heat a barbecue grill or chargrill pan on high. Cook chicken for 3 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
3. Cook combined capsicum, onion and remaining oil on the barbecue or pan, stirring occasionally, for 3 mins or until tender. Cover to keep warm. Cook tortillas for 1 min each side or until heated through. Wrap in foil to keep warm.
4. Place avocado in a bowl. Mash with a fork. Add the juice from half a lime juice and season. Stir to combine. Cut remaining limes into wedges.
5. Cook rice following packet directions.
6. Arrange rice, chicken, corn, capsicum mixture, tortillas, avocado mixture, pineapple salsa, salsa verde, cheese and lime wedges on a large platter. Sprinkled with jalapeño and coriander to serve.
