Chipotle Chicken And Cauliflower Tacos
These chipotle chicken and cauliflower tacos are super tasty and super easy as lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 x 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
- cracked black pepper
- 12 small corn tortillas (330g/11½ oz), lightly toasted
- 3⅓ cups (300g/10½ oz) finely shredded purple cabbage
- 1 cup (12g/½ oz) coriander (cilantro) sprigs
- pickled red onions, to serve
- lime wedges, to serve
- ½ cup (140g/5 oz) plain Greek-style (thick) yoghurt
- 1½ tablespoons lime juice
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