Chipotle Chicken and Cauliflower Tacos

Ingredients

• •215 g chipotle chillies in adobo sauce
• •1 tablespoon maple syrup
• •2 cloves garlic
• •2 tablespoons extra virgin olive oil
• •500 g chicken thigh fillets
• •500 g cauliflower florets
• •1 to taste sea salt and black pepper
• •12 pieces corn tortillas
• •3⅓ cups purple cabbage
• •1 cup cilantro sprigs
• •1 to serve pickled red onions
• •1 to serve lime wedges
• •½ cup Greek-style yogurt
• •1½ tablespoons lime juice
• •1 to taste sea salt and black pepper

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Line 2 oven trays with non-stick baking paper.

   5 min

2. 2.

   Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.

   5 min

3. 3.

   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.

   5 min

4. 4.

   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.

   20 min

5. 5.

   To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.

   5 min

6. 6.

   Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.

   10 min