Name: Chipotle Chicken and Cauliflower Tacos
Yield: 4 servings
Ingredients: 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, lightly toasted; 3⅓ cups (300g/10 oz.) finely shredded purple cabbage; 1 cup (12g/½oz) cilantro sprigs; Pickled red onions, to serve; Lime wedges, to serve; ½ cup (140g/5 oz.) plain Greek-style yogurt; 1½ tablespoons lime juice; Sea salt and cracked black pepper

Chicken taco with side of tortillas and topping on a sheet pan.

Photo by Con Poulos

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.

Recipe notes

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