The perfect weeknight Mexican feast!

This dish is my weeknight dinner go-to for so many reasons.

  1. It’s on the dinner table in 30 minutes.
  2. It’s delicious!
  3. It’s packed full of delicious roasted veggies – no peeling and cutting required!

We love that we can enjoy lip-smacking meals on a busy weeknight, it is something we all look forward to.

Roasted Veg & Chicken Tacos


McCain New Roasted Veg



Olive Oil

500g boneless chicken thighs

2 teaspoons fajita spice

8 tortillas



Pickled red onion

Sour cream


Roast Vegetables

  1. Preheat the oven at 190°C for 5 minutes.
  2. Place the 100g balsamic sachet in a separate bowl of warm water and set it aside to defrost.
  3. Place the 600g McCain Roast Vegetables Mix into a large baking dish and coat generously with olive oil.
  4. Roast the vegetables in the oven for 18 – 20 minutes, turning the vegetables every 5 minutes for even cooking.
  5. Remove the baking dish with vegetables from the oven.
  6. Change the oven setting from 190°C to 210°C and preheat for 5 minutes.
  7. Cut the corner of the defrosted balsamic glaze sachet and drizzle contents over roasted vegetables.
  8. Mix the vegetables together with the glaze to allow for even coating.
  9. Place the baking dish into the oven for a further 4 – 7 minutes, until the glaze is reduced and caramelized.


  1. Add the chicken thighs to a medium-sized bowl, add the 2 teaspoons of the spice mix to the bowl and coat the chicken evenly.
  2. Fry the spiced chicken on medium-low heat for 6-8 minutes per side until cooked through.
  3. Slice chicken into strips and toss with the roasted vegetables.


Add chicken and roast veg mixture to each tortilla, drizzle with sour cream, add spoonfuls of guacamole and a dollop of sour cream.

Additional toppings include pickled red onion and jalapeno.


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