Smoky chicken and cauliflower tacos with a cashew sauce – made with only a few ingredients but healthy and full of amazing flavour. The chicken thighs and cauliflower are seasoned with a little garlic, cumin and paprika then roasted. Whilst the cashew sauce is made by blending jalapeños, cashew nuts and coriander with some lime juice.
The corn tortillas are from Cool Chile which is an amazing supplier of Mexican ingredients in the UK but any small tortillas will do!
This recipe originally comes from Waitrose Magazine and I adapted it slightly by adding shredded chicken. Of course if you’re vegan or veggie just remove the chicken and it makes an equally brilliant taco. And if you’re looking for more taco inspo, try my plantain taco here.
Ingredients
500g free-range chicken thighs and drumsticks
1 large cauliflower, cut into small florets
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
Freshly ground pepper and sea salt, to taste
Juice of 3 limes
1 small red onion finely sliced
1 jalapeno chilli, deseeded and roughly chopped
1 handful coriander
Small corn tortillas
1 avocado, sliced
Method
Preheat the oven to 180C fan / 200C / Gas Mark 6. Mix the olive oil, garlic, cumin, paprika and the juice of one lime together, leave to one side.
Put the cauliflower in a heatproof bowl and cover with hot water, leave for 5 mins to soften.
Meanwhile, coat the chicken thighs and drumsticks with half of the spice mixture and place on a baking tray lined with greaseproof paper. Drain the cauliflower and spread on another lined baking tray and coat with the rest of the mixture. Season with salt and pepper.
Roast the chicken for 40 mins and the cauliflower for 20, making sure to turn everything over a couple of times. Once cooled, shred the chicken into pieces using a knife and fork.
Take two small bowls. Put the sliced red onion and soak in the juice of one lime. Soak the cashew nuts in cold water for 10 mins.
Blend the drained cashews, jalapeño, coriander and the rest of the lime juice and a couple of tbsp water. Season with salt and pepper.
Heat the tortillas in a hot dry pan and then spread the cashew sauce over each taco. Top with shredded chicken, cauliflower, sliced avocado, pickled onions and any left over coriander leaves. Enjoy!
