Chipotle Lime Chicken Tacos Recipes

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.

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.