Skip to main content

Chipotle Chicken and Cauliflower Tacos

These vibrant chipotle chicken and cauliflower tacos are a fantastic way to bring bold, smoky Mexican flavours to your dinner table. By roasting succulent chicken thighs alongside cauliflower florets in a spicy adobo glaze, you achieve a delicious depth of flavour and a satisfying variety of textures. The natural sweetness of the maple syrup perfectly balances the heat of the chipotles, creating a savoury dish that feels truly indulgent while remaining wholesome.

As a high-protein meal option, this recipe is ideal for those seeking a nutritious yet filling midweek supper. The addition of crunchy purple cabbage and a zesty lime yoghurt dressing provides a refreshing contrast to the spiced filling. Serve these colourful tacos family-style with plenty of pickled red onions and fresh lime wedges for a healthy, homemade feast that everyone will enjoy.

Video picks

Continue reading below

Ingredients for Chipotle Chicken and Cauliflower Tacos

  • 215g (210g) 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 (450g 60g ) chicken thigh fillets, trimmed and quartered

  • 500g (450g 60g ) cauliflower florets (about 1 head)

  • Sea salt and cracked black pepper

  • 12 small corn tortillas, lightly toasted

  • 3 1/3 cups (300g/275g ) finely shredded purple cabbage

  • 1 cup (12g/15g ) coriander sprigs

  • Pickled red onions, to serve

  • Lime wedges, to serve

  • 120ml (140g/140g ) plain Greek-style yoghurt

  • 1 1/2 tablespoons lime juice

  • Sea salt and cracked black pepper

Preheat oven to 218°C. 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 yoghurt, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.