Chipotle Chicken And Cauliflower Tacos | Donna Hay

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 and 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