Chipotle chicken and cauliflower tacos 

SERVES 4  

• 1 x 215g can chipotle chillies in adobo sauce, chillies finely 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 black pepper
• 12 small corn tortillas (330g),
• lightly toasted
• 300g finely shredded purple cabbage
• 12g coriander sprigs
• store-bought pickled red onions, to serve
• lime wedges, to serve

LIME DRESSING

• 140g plain Greek-style yogurt
• 1½ tbsp lime juice
• sea salt and cracked black pepper

Preheat the oven to 220C/gas 7. Line 2 oven trays with nonstick 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.

COOK’S NOTES At my house, I put all the fillings on the table and let everyone build their own tacos – they can choose their favourite combinations, so it’s more fun. To make these tacos meat free, simply leave out the chicken and double the amount of cauliflower.