Sheet Pan Chicken Tacos with Spring Veggies
Recipe courtesy of Brit + Co. and Nicole Hill Gerulat. Sponsored in partnership with U.S. Soy.
In The Fresh Meat Case
Sheet Pan Chicken Tacos with Spring Veggies
Recipe courtesy of Brit + Co. and Nicole Hill Gerulat. Sponsored in partnership with U.S. Soy.
In The Fresh Meat Case
Serves 4
Ingredients
1 tbsp taco seasoning
2 tbsp olive oil
1/4 head of cauliflower, small florets
bunch radishes, trimmed & quartered
salt and pepper (to taste)
flour or corn tacos, grilled or warmed
1/4 head red cabbage, thinly sliced
pickled red onions
1 avocado, sliced
cotija
1/4 cup mexican crema, or sour cream
fresh cilantro, chopped
Step 1
Preheat oven to 350ºF. In a medium bowl, combine taco seasoning, olive oil and chicken and toss to coat. On a greased (or parchment-lined) sheet pan, arrange chicken and veggies into one layer. Season liberally with salt and fresh pepper.
Step 2
Bake for 15 minutes. Halfway through, flip the chicken. Chicken is ready when an insta-read thermometer reads chicken at 165ºF. Set aside while preparing the tacos.
Step 3
To assemble the tacos, layer tortillas with cabbage, chicken, roasted vegetables, red onions, avocado and cotija and top with crema and cilantro.
65 MIN
