DONNA HAY'S CHIPOTLE CHICKEN AND CAULIFLOWER TACOS
Corn tortillas are pliable but have a firm texture, perfect for saucy fillings. Purple cabbage adds an extra crunch along with a colour burst.
Provided by Donna Hay
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 15
Steps:
- 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. You might also like: Donna Hay's best-ever vegie burgers and three other lighter dinner ideas and super-green falafels
CHIPOTLE CHICKEN AND CAULIFLOWER TACOS
At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply leave out the chicken and double the amount of cauliflower.
Provided by Donna Hay
Categories HarperCollins Dinner Chicken Cauliflower Taco Tortillas Cilantro Lime Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
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.
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