Chipotle Chicken and Cauliflower Tacos

Ingredients for Chipotle Chicken and Cauliflower Tacos

• 215g (210g) 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 (450g 60g ) chicken thigh fillets, trimmed and quartered

• 500g (450g 60g ) cauliflower florets (about 1 head)

• Sea salt and cracked black pepper

• 12 small corn tortillas, lightly toasted

• 3 1/3 cups (300g/275g ) finely shredded purple cabbage

• 1 cup (12g/15g ) coriander sprigs

• Pickled red onions, to serve

• Lime wedges, to serve

• 120ml (140g/140g ) plain Greek-style yoghurt

• 1 1/2 tablespoons lime juice

• Sea salt and cracked black pepper

Preheat oven to 218°C. 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.

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