These delicious tacos are a perfect fun weekday meal! A great combination of smoky and tangy flavours with a lime yogurt dressing ready in 30 minutes!
Who doesn’t love an easy, flavourful and fun taco night!? This easy 30 minute recipe will be a favourite once you have tasted these amazing flavours! I marinaded the chicken with fermented garlic infused in honey from a local farmer, Beaver Creek Organic Farm near Parry Sound, Ontario. The intense garlic and sweetness of honey creates a wonderful combinaton of flavours. The cauliflower has a rich depth of smoked paprika and chili powder spiciness. The lime yogurt dressing and pickled onions add the tanginess that works so well together.
WHAT MAKES THIS TACO RECIPE SO DELICIOUS
First and foremost, the fermented garlic in honey adds such depth of flavour when adding to the marinade, along with extra virgin olive oil, lime juice, smoked paprika, onion powder, salt and pepper. It does require a lot of time to marinade, minimum of 30 minutes, only long enough to prep your cauliflower, other vegetables and make the lime yogurt dressing.
When roasted chicken and vegetables, you get the sweetness from the cauliflower the chicken becomes crispy, so moist and delicious.
The pickled red onions add that tangy crunchy sweetness and by pickling the onions, it losses it’s pungent onion flavour. When pickling red onions, it only takes 30 minutes of resting time and make sure they are submerged into the vinegar mixture.
Lastely, the lime yogurt dressing finishes these tacos perfectly! The tangy lime with creamy Greek yogurt adds a rich creamy flavour with a citrus tangy lime. So Good!!
HOW TO MAKE THIS DELICIOUS RECIPE
NOTE: When I made this recipe I was gifted the fermented garlic in honey and wanted to add it to my recipes. So no worries if you don’t have infused garlic honey, you can easily substitute with 2 cloves garlic minced or 1 teaspoon of garlic powder and 1 tablespoon of honey.
First start with whisking together olive oil, garlic, honey, lime juice, paprika, onion powder, salt and pepper in a medium bowl. Add chicken breast and coat with marinade then set aside covered in the refrigerator while to prep the vegetables and make the dressing.
In a medium bowl, combine olive, oil, paprika, chili powder and salt. Add cauliflower and coat with the olive oil and spice mixture.
Transfer the chicken and cauliflower to a baking sheet lined with foil. Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the cauliflower is charred on the edges. Allow chicken to rest for 5 minutes before slicing.
As I mentioned, the fermented garlic in honey can be substituted with 2 cloves of garlic minced or 1 teaspoon of garlic powder with 1 tablespoon of honey.
To make your own fermented garlic in honey. I recommend using a mason jar, first peel one garlic cloves and avoid crushing the garlic, so you will need a sharp knife, then add it to the mason jar. Add enough honey to cover the garlic completely. Add the lid but not tightly and each day, tighten the lid and flip upside down to coat the honey, then loosen the lid. Do this for a week a few times until you see the bubbles form on the surface of the honey. It will start to ferment in about month and you can start eating it at this point. It will last for months and even beyond a year.
How to make pickled red onion is using 1:1 ratio. My recipe for these tacos was a quarter of red onion sliced thinly, then measure 1/2 cup vinegar with 1/2 water with 1/2 teaspoon of salt and 1 1/2 teaspoon of sugar in a saucepan over medium heat, stirring until sugar and salt are dissolved about 1 minute. Then pour over red onions in a mason jar, allow to cool then refrigerate for an hour. It will be ready to use in about an hour, once the onions turn a pink colour. They will keep up to 2 weeks.
When the chicken and cauliflower are roasting, prep the toppings and mix together in a small bowl the yogurt lime dressing. Set aside.
I recommend warming the tortilla shells in a cast iron pan and then fill with chicken, cauliflower, cabbage, pickled red onion, parsley and drizzle with yogurt lime dressing. Serve with lime wedges. Enjoy!
This recipe makes 3 servings, definitely 6 tortillas and then some. You may have some extra cauliflower for a vegetarian option.
What other toppings could you add to these tacos? Avocado slices or make a avocado salsa, tomatoes, roasted chickpeas, black beans, peppers, roasted sweet potato just to name a few.
How can I store the leftovers? Well, if you have leftovers, store the chicken and cauliflower in the separate storage containers with a lid. Wrap the toppings separately and the lime yogurt dressing. It will keep up to 3-4 days. Keep in mind the chicken should be used up within 3 days.
Easy Smoky Chicken and Cauliflower Tacos
Equipment
- Baking sheet
Ingredients
- 1¼ lb (.567 g) chicken breasts
- 1 tbsp extra virgin olive oil
- 1 tbsp fermented garlic in honey (1 tsp garlic powder and 1 tbsp honey)
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp onion powder
- salt and pepper
- 2 cups cauliflower florets, cut into bite size pieces (½ small head)
- 1 tbsp extra virgin olive
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- salt and pepper
- 6-8 small corn/wheat tortillas, lightly toasted
- pickled red onion
- 1 cup purple cabbage, thinly sliced or shredded
- 1/2 cup parsley sprigs, roughly chopped
- dill, sprigs (optional)
Lime Yogurt Dressing
- 1/2 cup plain yogurt
- 1 tbsp lime juice
- salt and pepper
Instructions
- Preheat oven to 425°F.
- In a medium-large bowl, whisk together olive oil, garlic, honey, lime juice, paprika, onion powder, salt and pepper. Add chicken breast and coat with marinade then set aside covered in the refrigerator.
- In a medium bowl, combine olive, oil, paprika, chili powder and salt. Add cauliflower and coat with the olive oil and spice mixture.
- Transfer the chicken and cauliflower to a baking sheet lined with foil. Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the cauliflower is charred on the edges. Allow chicken to rest for 5 minutes before slicing.
- When the chicken and cauliflower are roasting, prep the toppings and mix together in a small bowl the yogurt lime dressing. Set aside.
- Warm the tortilla shells in a cast iron pan and then fill with chicken, cauliflower, cabbage, pickled red onion, parsley and drizzle with yogurt lime dressing. Serve with lime wedges. Enjoy!
