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Chicken & Cauliflower Tacos

Chicken & Cauliflower Tacos

A simple sheet pan chicken taco recipe with homemade avocado crema!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6

Ingredients
  

  • 12 Flour Tortillas soft taco or fajita size
  • ½ Red Onion diced

For the Chicken & Cauliflower

  • 1½ lb Chicken Breast, boneless, skinless cut into 1-inch cubes
  • 1 Cauliflower Head cut into 1-inch pieces
  • 1 7oz can Green Chilies
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 3 Garlic Cloves minced
  • 1 cup Chicken Stock

For the Avocado Crema

  • 1 Avocado skinned and pitted
  • 1 cup Sour Cream
  • 1 tbsp Lime Juice
  • 1 tsp Cumin
  • 3 Garlic Cloves
  • 1 tbsp Avocado Oil
  • 1 tbsp Honey

Instructions
 

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a bowl, combine chicken & cauliflower ingredients. Toss until well coated. Transfer to a parchment paper covered baking sheet (should be large enough for the chicken and cauliflower to be in a single layer). Place in oven and cook for 30 minutes.
  • Wrap tortillas in aluminum foil and add to oven in the last 10 minutes of cook time.
  • Combine crema ingredients and blitz (you can use a blender or a bowl and immersion blender). Keep in fridge until ready to make tacos.
  • On a warm tortilla, add a portion of the chicken & cauliflower mixture. Drizzle with crema and then sprinkle with red onions.
Keyword avocado, cauliflower, chicken tacos, sheet pan dinner, soft tacos, taco, tacos
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