Chipotle Chicken and Cauliflower Tacos

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These vibrant chipotle chicken and cauliflower tacos are a fantastic way to bring bold, smoky Mexican flavours to your dinner table. By roasting succulent chicken thighs alongside cauliflower florets in a spicy adobo glaze, you achieve a delicious depth of flavour and a satisfying variety of textures. The natural sweetness of the maple syrup perfectly balances the heat of the chipotles, creating a savoury dish that feels truly indulgent while remaining wholesome.

As a high-protein meal option, this recipe is ideal for those seeking a nutritious yet filling midweek supper. The addition of crunchy purple cabbage and a zesty lime yoghurt dressing provides a refreshing contrast to the spiced filling. Serve these colourful tacos family-style with plenty of pickled red onions and fresh lime wedges for a healthy, homemade feast that everyone will enjoy.

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)
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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
Havssalt och krossad svartpeppar

How to make Chipotle Chicken and Cauliflower Tacos

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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