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Writer's picturehospitalityhannah

Sheet Pan Chicken Fajita Tacos with pico de gallo and cauliflower rice


Ingredients/Directions:


Sheet pan--

4 frozen chicken tenders

1/2 onion, sliced

1 bell pepper, sliced

1-2 tbsp taco/fajitas seasoning


For serving--

Tortillas or flatouts

shredded cheese


Arrange evenly on the sheet pan with a drizzle of olive oil and sprinkle seasoning. Cook at 375 degrees for 30 minutes.


Pico de gallo--

1 jalapeno, diced

1 pint cherry tomatoes, quartered

1/2 onion, diced

1-2 garlic cloves, minced

Handful cilantro, rough chopped

1 lime, juiced

Sat and pepper to taste


Combine everything and let sit for at least 30 minutes. There will be plenty extra!

Cauliflower Rice--

Frozen cauliflower bag

1 tsp taco/fajita seasoning

Salt and pepper to taste


Place in sauce pan and heat thoroughly. Then add in seasonings.


Serve on tortillas or flat outs like we did, add sheet pan chicken and veggies, top with pico de gallo and side of cauliflower rice.


Serves 2-3 people.

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