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a silver sheet pan with roasted cauliflower and chicken thighs

Sheet Pan Cauliflower & Chicken Street Taco Bowls

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!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 603kcal
Author Mary Smith


  • 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


  • 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!


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