Go Back
+ servings
Chicken & Cauliflower Tacos

Chicken & Cauliflower Tacos

A simple sheet pan chicken taco recipe with homemade avocado crema!
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


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

For the Chicken & Cauliflower

  • 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


  • 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
Tried this recipe?Let us know how it was!