Donna Hay's chipotle chicken and cauliflower tacos - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s chipotle chicken and cauliflower tacos By You Magazine - September 29, 2019 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. Con Poulos 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 1. Preheat the oven to 220C/gas 7. Line 2 oven trays with nonstick baking paper. 2. Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine. 3. Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. 4. Add the cauliflower to the remaining chipotle mixture and toss to coat. 5. 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. 6. To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine. 7. Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved