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!
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!
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!