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

Instructions

1. Preheat oven to 425°F. Line 2 oven trays with non-stick 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. Add the cauliflower to the remaining chipotle mixture and toss to coat.
4. 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.
5. To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.
6. Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.