An easy sheet pan street taco bowl recipe featuring crispy chicken thighs & roasted cauliflower. Spiced to perfection & drizzled with cilantro lime sauce, these street taco bowls make the ultimate weeknight meal!

a silver sheet pan with roasted cauliflower and chicken thighs

What Makes This Recipe Great

Sheet pan meals mean easy prep, minimal cleanup, and an oven that does all the heavy lifting! This street taco bowl recipe is no exception! Featuring all of the bright and spice-packed flavors of Mexican street tacos, this sheet pan meal will not disappoint.

Featuring crispy chicken thighs, roasted cauliflower, and a mouthwatering cilantro lime chili sauce, your new favorite way to eat street tacos is just a recipe away! Get ready for the ultimate family dinner!

How to Make Street Taco Bowls

A street taco typically consists of protein, flavored with delicious Mexican spices, and served in a small corn tortilla with onions and cilantro. In the case of these street chicken taco bowls, juicy chicken thighs and raw cauliflower are seasoned and baked on a sheet pan until roasted and crisped.

For this recipe, the flavors and textures are all reminiscent of Mexican street tacos, but the construction can be anything you want! Served over lettuce, or in a gluten-free tortilla, you just can go wrong!

Ingredients for sheet pan street cauliflower and chicken thighss

Ingredient Notes

Chicken Thighs: I used bone-in, skin-on chicken thighs for this recipe! Feel free to use skinless, boneless chicken thighs if that’s what you prefer or have on hand. I love to get my chicken thighs from Butcher Box.

Cauliflower: I prefer to cut up one head of cauliflower, but you can also use already cut florets.

Oil & Spices: Olive Oil, Salt, Garlic Powder, Onion Powder, Chili Powder, Paprika, Black Pepper

Garnish: Cotija Cheese & Cilantro (optional)

a close up photo of raw cauliflower in a glass bowl next to chicken thighs on a silver baking pan with a bowl of cilantro lime sauce next to it.

Step By Step

  1. Combine the salt, garlic powder, onion powder, chili powder, paprika, and pepper and mix together in a small bowl.
  2. Place the chicken thighs skin-side up on a lined baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle some of the spice mixture onto each thigh. Rub it in so each one is coated. You should have 1-2 tsp of the spice rub leftover. Bake the thighs for 20 minutes. 
  3. Place the cauliflower florets in a bowl and toss with the remaining 1 tbsp olive oil and the remaining spice rub mixture. 
  4. When the timer goes off, add the cauliflower to the sheet pan so it is surrounding the chicken thighs. Bake for an additional 25-30 minutes until the cauliflower is browned and crispy and the chicken thighs are at least 165 degrees, internal temp. 
  5. Drizzle the cauliflower & chicken thighs with the cilantro lime sauce and sprinkle with extra cilantro and cotija cheese. 
  6. Serve in your favorite gluten-free taco shell or without a tortilla at all. Enjoy!

Cilantro Lime Sauce

This irresistible cilantro lime sauce combines mayo, cilantro, garlic, lime juice, chili powder, paprika, and sea salt into a deliciously creamy street taco garnish.

Subtly spicy, extra creamy, with a perfect chili lime finish. You’re going to want to eat it straight out of the bowl!

a small glass bowl of cilantro lime sauce next to lime wedges

The Best Gluten-Free Taco Shells

If you’re opting to make serve your street taco bowls with a tortilla, there are some amazing gluten-free taco shells out there! Here’s a list of easy street taco tortillas, as well as other wraps and taco shells that make gluten-free tacos super easy!

Small Corn Tortillas: Pick your favorite brand of corn tortillas, just make sure they’re gluten-free!

Siete Tortillas or Taco Shells: Grain-Free and Gluten-Free!

Trader Joe’s Jicama Tortilla Wraps: Ditch the tortilla altogether and go for the veggie tortilla! These wraps are taco-sized, super crunchy, and make excellent tortilla replacements!

No Tortilla: If you’re not keen on the tortilla, the street taco flavors will still wow you without one! Serve the sheet pan contents on a plate or in a bowl and garnish for extra delicious flavors!

a close of up the roasted cauliflower and crispy chicken thighs next to a lime wedge and a bowl of sauce

More Ways to Use Sheet Pan Chicken Thighs

These yummy, crispy chicken thighs can be used for so many other dishes. If you find yourself with leftovers and are looking for a few new ways to use your chicken, check these out!

  • Serve over a bed of lettuce for a street taco salad
  • Wrap in a gluten-free flour tortilla with beans, guac, and other fillings to make an easy chicken burrito
  • Serve atop your favorite gluten-free tortilla and add fun toppings for a street taco tostada
  • Roll the chicken in gluten-free tortillas and top with enchilada sauce and cheese for easy cheesy chicken enchiladas!
  • Eat them on their own with the cauliflower & sauce!
an overhead view of chicken thighs and roasted cauliflower topped with cilantro on a plate next to a bowl of sauce and lime wedges with a white background

Mary’s Tips & FAQs

What are some other topping options for Street Taco Bowls?

For this recipe, I topped my chicken street taco bowls with cilantro lime sauce, cotija cheese, and cilantro. While not all of these are exactly “street taco” here are some other great topping suggestions: Squeezed lime juice, Raw diced onions, Guacamole, Salsa, Shredded cabbage.

How do I store leftovers?

Store leftovers in an airtight container. Reheat in the microwave and serve in a bowl or a taco shell! Drizzle with cilantro lime sauce and garnish with your favorite toppings.

Can I meal prep with this recipe?

This is an excellent meal to prep ahead for weekday lunches. Make your sheet pan on Sunday, and store it in individual microwave-safe bowls for easy reheating throughout the week. Store your toppings in snack baggies and your cilantro lime sauce in a dressing container!

How to use baked boneless skinless chicken thighs in this recipe?

Boneless skinless thighs in the oven will take less time to cook! Simply add them at the same time as the cauliflower, and cook them together for 28-30 minutes total. No need to add the thighs first if they are boneless!

More Mexican-Inspired Recipes

Instant Pot Mexican “Cheesy” Rice

Mexican Street Corn & Tomato Salad

Paleo Mexican Lasagna

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

a silver sheet pan with roasted cauliflower and chicken thighs
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Sheet Pan Cauliflower & Chicken Street Taco Bowls

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
An easy sheet pan street taco bowl recipe featuring crispy chicken thighs & roasted cauliflower. Spiced to perfection & drizzled with cilantro lime sauce, these street taco bowls make the ultimate weeknight meal!
5 from 38 votes
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Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 large head cauliflower, cut into florets
  • 3 tbsp olive oil
  • ½ tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ cup cotija cheese , optional
  • chopped cilantro, for garnish, optional

Cilantro Lime Chili Mayo

  • ¾ cup mayo
  • ¼ cup chopped fresh cilantro
  • 1 clove minced garlic
  • zest from 1 lime
  • 2 tbsp lime juice
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp sea salt

Instructions
 

  • Preheat your oven to 400. Line a baking sheet with parchment paper.
  • Mix all of the Cilantro Lime Chili mayo ingredients together in a bowl and set aside in the fridge.
  • Combine the salt, garlic powder, onion powder, chili powder, paprika, and pepper and mix together in a small bowl.
  • Place the chicken thighs skin-side up on the baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle some of the spice mixture onto each thigh. Rub it in so each one is coated. You should have 1-2 tsp of the spice rub leftover. Bake the thighs for 20 minutes. 
  • Place the cauliflower florets in a bowl and toss with the remaining 1 tbsp olive oil and the remaining spice rub mixture. 
  • When the timer goes off, add the cauliflower to the sheet pan so it is surrounding the chicken thighs. Bake for an additional 25-30 minutes until the cauliflower is browned and crispy and the chicken thighs are at least 165 degrees internal temp. 
  • Drizzle the cauliflower & chicken thighs with the mayo and sprinkle with extra cilantro and cotija cheese. Enjoy!

Notes

Additional Toppings: For this recipe, I topped my chicken street taco bowls with cilantro lime sauce, cotija cheese, and cilantro. While not all of these are exactly “street tacos” here are some other great topping suggestions: Squeezed lime juice, Raw diced onions, Guacamole, Salsa, Shredded cabbage.
Storage: Store leftovers in an airtight container. Reheat in the microwave and serve in a bowl or a taco shell! Drizzle with cilantro lime sauce and garnish with your favorite toppings. 
Make-Ahead/Meal Prep: This is an excellent meal to prep ahead for weekday lunches. Make your sheet pan on Sunday, and store it in individual microwave-safe bowls for easy reheating throughout the week. Store your toppings in snack baggies and your cilantro lime sauce in a dressing container!

Nutrition

Serving: 1chicken thigh with 1/6 of the cauliflower & sauce, Calories: 603kcal, Carbohydrates: 8g, Protein: 26g, Fat: 52g, Saturated Fat: 11g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 812mg, Potassium: 633mg, Fiber: 2g, Sugar: 2g, Vitamin A: 366IU, Vitamin C: 50mg, Calcium: 43mg, Iron: 2mg
Course: Dinner
Cuisine: Mexican
Calories: 603
Author: Mary Smith

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