Chipotle Chicken and Cauliflower Tacos
From the kitchen of CarlySmoky chipotle-roasted chicken and cauliflower come together in these charred, deeply flavored tacos. Maple syrup rounds out the heat while shredded cabbage and cilantro add brightness and crunch. Quick, satisfying, and built for weeknight dinner.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 1215g (7½ oz.) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
- 11 tablespoon maple syrup
- 12 cloves garlic, finely chopped
- 12 tablespoons extra virgin olive oil
- 1500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered
- 1500g (1 lb. 2 oz.) cauliflower florets (about 1 head)
- 1Sea salt and cracked black pepper
- 112 small corn tortillas, lightly toasted
- 13⅓ cups (300g/10 oz.) finely shredded purple cabbage
- 11 cup (12g/½oz) cilantro sprigs
- 1Pickled red onions, to serve
- 1Lime wedges, to serve
- 1½ cup (140g/5 oz.) plain Greek-style yogurt
- 11½ tablespoons lime juice
- 1Sea salt and cracked black pepper
Instructions
Preheat oven to 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 yogurt, 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.