Best 5 Chipotle Chicken And Cauliflower Tacos Recipes
These chipotle chicken and cauliflower tacos are packed with smoky, spicy, and zesty flavors. They feature tender shredded chicken marinated in a chipotle sauce, roasted cauliflower florets for a healthy crunch, and a variety of fresh toppings like avocado, cilantro, and lime wedges. Served on warm tortillas, these tacos combine savory and vibrant flavors for a truly satisfying meal that is perfect for any occasion. With a few simple steps, you can create this delicious and flavorful dish that's sure to become a favorite in your kitchen.
Here are our top 5 tried and tested recipes!
DONNA HAY'S CHIPOTLE CHICKEN AND CAULIFLOWER TACOS
Corn tortillas are pliable but have a firm texture, perfect for saucy fillings. Purple cabbage adds an extra crunch along with a colour burst.
Provided by Donna Hay
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 15
Steps:
- Step 1 Preheat oven to 220C (200C fan-forced). Line two oven trays with baking paper. Step 2 Place the chillies and sauce in a bowl. Add syrup, garlic and oil and combine. Step 3 Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. Step 4 Add the cauliflower to the remaining chipotle mixture and toss to coat. Transfer the chicken and cauliflower to the trays and season. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened. Step 5 Combine yoghurt, juice, salt and pepper in a bowl. Fill tortillas with cabbage, chicken, cauliflower and coriander. Drizzle with yoghurt dressing and serve with onions and lime wedges. You might also like: Donna Hay's best-ever vegie burgers and three other lighter dinner ideas and super-green falafels
CHIPOTLE CHICKEN AND CAULIFLOWER TACOS
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.
Provided by Donna Hay
Categories HarperCollins Dinner Chicken Cauliflower Taco Tortillas Cilantro Lime Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Line 2 oven trays with non-stick 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.
BASIC CHIPOTLE CHICKEN TACOS
This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.
Provided by Omi Longmire
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
- Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in the skillet using 2 forks and serve in corn tortillas.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g
CHIPOTLE CHICKEN AND VEGETABLE TACOS
Chipotle chicken paired with frozen vegetables make these tacos a quick and easy dinner solution!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
- Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
Tips:
- Use a food processor to quickly and easily chop the cauliflower.
- Be sure to season the cauliflower florets with salt, pepper, and paprika before roasting them. This will help them to develop a delicious flavor.
- If you don't have a grill, you can also cook the chicken in a skillet over medium heat.
- Don't overcook the chicken. Otherwise, it will become dry and tough.
- Use a variety of toppings for your tacos, such as shredded cabbage, diced tomatoes, sliced avocado, and cilantro.
- Serve the tacos with your favorite salsa and sour cream.
Conclusion:
This recipe for Chipotle Chicken and Cauliflower Tacos is a delicious and healthy way to enjoy tacos. The chipotle chicken is flavorful and tender, while the roasted cauliflower adds a crispy and nutritious element. These tacos are perfect for a quick and easy weeknight meal or for a fun party appetizer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
