Donna Hay's chipotle chicken and cauliflower tacos

Chipotle chicken and cauliflower tacos.
Chipotle chicken and cauliflower tacos. Photo: Con Poulos
Difficulty
Easy

Corn tortillas are pliable but have a firm texture, perfect for saucy fillings. Purple cabbage adds an extra crunch along with a colour burst.

Ingredients

1 x 215g can chipotle chillies in adobo sauce, chillies chopped and sauce reserved

1 tbsp maple syrup

2 cloves garlic, finely chopped

2 tbsp extra virgin olive oil

500g chicken thigh fillets, trimmed and quartered

500g cauliflower florets  (about 1 head)

sea salt and cracked pepper

12 small corn tortillas (330g), lightly toasted

3⅓ cups (300g) finely shredded purple cabbage

1 cup (12g) coriander sprigs

pickled red onions and lime wedges, to serve

Lime dressing

½ cup (140g) plain Greek-style (thick) yoghurt

1½ tbsp lime juice

sea salt and cracked pepper

Method

Step 1 

Preheat oven to 220C (200C fan-forced). Line two oven trays with baking paper.

Step 2 

Place the chillies and sauce in a bowl. Add syrup, garlic and oil and combine.

Step 3 

Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat.

Step 4 

Add the cauliflower to the remaining chipotle mixture and toss to coat. Transfer the chicken and cauliflower to the trays and season. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.

Step 5 

Combine yoghurt, juice, salt and pepper in a bowl. Fill tortillas with cabbage, chicken, cauliflower and coriander. Drizzle with yoghurt dressing and serve with onions and lime wedges.

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