CHIPOTLE CHICKEN AND CAULIFLOWER TACOS

Chipotle Chicken and Cauliflower Tacos image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 16

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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, lightly toasted
3⅓ cups (300g/10 oz.) finely shredded purple cabbage
1 cup (12g/½oz) cilantro sprigs
Pickled red onions, to serve
Lime wedges, to serve
For the lime dressing:
½ cup (140g/5 oz.) plain Greek-style yogurt
1½ tablespoons lime juice
Sea salt and cracked black pepper

Steps:

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.