Best 5 Chipotle Chicken And Cauliflower Tacos Recipes

DONNA HAY'S CHIPOTLE CHICKEN AND CAULIFLOWER TACOS

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

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

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.

CHIPOTLE CHICKEN AND VEGETABLE TACOS

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.

CHICKEN TACOS WITH CHIPOTLE

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.