Sheet Pan Chicken Tacos with Spring Veggies
0 Reviews
Sheet Pan Chicken Tacos with Spring Veggies
0 Reviews
In the fresh meat case
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Prep Time: min
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Cook Time: min
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Serves 4
- 0
Calories
- 0G
Protein
- 0MG
Sodium
- 0G
Sat.fat
- 0G
Sugar
In the fresh meat case
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
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.
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.
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
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