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Chipotle chicken tacos

Name: Chipotle chicken tacos
Cook time: 20 min
Yield: 4

with cauliflower bites and tomatillo salsa

Ready in around 20 mins

RECIPE FACT:

Did you know; tomatillos are also known as Mexican husk tomatoes, because of the papery wrapper that grows around the fruit, they are a staple in Mexican cuisine.

Nutritional Info:

Energy: 2378kj (568Kcal)
Protein: 39g
Carbohydrate: 42g
Fat: 23g
Contains: Gluten, Soy, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE CAULIFLOWER BITES AND CHIPOTLE CHICKEN:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized florets and place on the oven tray. Spray with oil. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 3 equal size portions and place on the oven tray. Spoon on the chipotle marinade coating the chicken well. Season with salt and place in the oven for 18-19 mins until cauliflower is golden and chicken is cooked through. Leave the chicken to rest for 1-2 mins before slicing.
2. TO HEAT THE TORTILLAS:

Wrap the wholemeal tortillas in tinfoil and place in the oven when the chicken has 5 mins remaining.
3. TO PREPARE THE CHARRED CORN AND SPINACH:

Roughly chop the coriander. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn, season with salt and cook for 4-5 mins stirring occasionally to create a char. Let the corn cool slightly and place in a salad bowl with the baby spinach. Add half the coriander, drizzle with olive oil and season with salt and pepper. Toss to combine.
TO SERVE:

Place a spoonful of charred corn and spinach onto the tortillas. Add a couple of cauliflower bites and top with sliced chipotle chicken. Dollop with avocado cream, tomatillo salsa and remaining coriander. Serve remaining charred corn and spinach salad and cauliflower bites on the side.