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Sheet Pan Chicken Tacos with Spring Veggies

Recipe courtesy of Brit + Co. and Nicole Hill Gerulat. Sponsored in partnership with U.S. Soy.

Sheet Pan Chicken Tacos with Spring Veggies
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Serves 4

Prep/Cook
Serves
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.

Sheet Pan Chicken Tacos with Spring Veggies Ta Da Ta Da

Sheet Pan Chicken Tacos with Spring Veggies

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