Chipotle chicken & caulif lower tacos,
SERVES 4 PREP 20 mins COOK 30 mins EASY
215g can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved, or 3-4 tbsp chipotle paste
1 tbsp maple syrup
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil 500g chicken thigh fillets, trimmed and quartered
500g small cauliflower florets (about 1 large head)
12 small corn tortillas, lightly toasted ¼ purple cabbage, finely shredded small bunch of coriander, leaves picked pickled red onions, to serve (see tip, right)
For the lime dressing
140g thick yogurt
1½ limes, juiced, plus wedges to serve
Heat the oven to 220C/200C fan/ gas 7. Line two baking trays with baking parchment.
Put the chopped chillies and reserved adobo sauce (or 3-4 tbsp chipotle paste, depending on how spicy you like it) in a medium bowl. Add the maple syrup, garlic and oil and mix to combine.
Put the chicken in a separate large bowl with half the chipotle mixture and toss to coat. Add the cauliflower to the remaining chipotle mixture and toss to coat.
Transfer the spiced chicken and cauliflower to the trays, then sprinkle with some seasoning. Roast for 25-30 mins or until the cauliflower is just charring at the edges, and the chicken is cooked through.
To make the lime dressing, put the yogurt, lime juice and some seasoning in a small bowl and mix to combine. Fill the warm tortillas with the shredded cabbage, chicken, cauliflower and coriander leaves. Drizzle with the lime dressing and serve alongside the pickled onions and lime wedges.
GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day
PER SERVING 708 kcals • fat 22g • saturates 7g • carbs 83g • sugars 17g • fibre 9g • protein 40g • salt 4.0g