chipotle chicken
and cauliflower tacos
- 1 x 215g (7½ oz) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
- 1 tablespoon maple syrup
- 2 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 500g (1 lb 2 oz) chicken thigh fillets, trimmed and quartered
- 500g (1 lb 2 oz) cauliflower florets (about 1 head)
- sea salt and cracked black pepper
- 12 small corn tortillas (330g/11½ oz), lightly toasted
- 3⅓ cups (300g/10½ oz) finely shredded purple cabbage
- 1 cup (12g/½ oz) coriander (cilantro) sprigs
- pickled red onions, to serve
- lime wedges, to serve
lime dressing
- ½ cup (140g/5 oz) plain Greek-style (thick) yoghurt
- 1½ tablespoons lime juice
- sea salt and cracked black pepper
- Preheat oven to 220°C (425°F). Line 2 oven trays with non-stick baking paper.
- Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.
- Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat.
- Add the cauliflower to the remaining chipotle mixture and toss to coat.
- Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.
- To make the lime dressing, place the yoghurt, lime juice, salt and pepper in a small bowl and mix to combine.
- Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges. Serves 4
TIPS + TRICKS
+ At my house, I put all the fillings on the table and let everyone build their own tacos – they can choose their favourite combinations, so it’s more fun and less fuss.
+ To make these tacos meat free, simply leave out the chicken and double the amount of cauliflower.
Photography: Con Poulos
© DONNA HAY GROUP
