Cauliflower Tortilla Chicken Power Tacos

Looking for a low‑carb, high‑protein dinner that’s ready in just 30 minutes? These cauliflower tortilla chicken tacos combine juicy grilled chicken, creamy lime yogurt sauce, and fresh crispy slaw inside a warm, bite‑sized cauliflower tortilla. The recipe packs protein and flavor while cutting carbs and prep time.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 boneless, skin‑less chicken thighs (about 800 g)
• - 1 tablespoon olive oil
• - 2 teaspoons smoked paprika
• - 1 teaspoon garlic powder
• - ½ teaspoon ground cumin
• - ½ teaspoon salt
• - ¼ teaspoon black pepper
• - 2 medium cauliflower tortillas (store‑bought or homemade)
• - 1 cup plain Greek yogurt
• - 1 tablespoon fresh lime juice
• - 1 tablespoon honey or maple syrup
• - 1 tablespoon chopped fresh cilantro
• - ½ cup finely shredded red cabbage
• - ¼ cup diced red onion
• - 1 tablespoon chopped fresh mint
• - 1 tablespoon chopped roasted peanuts (optional)
• - 1 lime, cut into wedges, for serving
• - A drizzle of hot sauce (optional)

Instructions

1. 1. In a bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Coat the chicken thighs evenly and let sit while you prep the rest.
2. 2. Preheat a grill or grill pan over medium‑high heat; grill the chicken for 5–7 minutes on each side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
3. 3. While the chicken rests, warm the cauliflower tortillas: place on a dry skillet for 30–45 seconds on each side, until pliable and just warm.
4. 4. In a small bowl, combine Greek yogurt, lime juice, honey, cilantro, and a pinch of salt. Mix until smooth; set aside.
5. 5. Assemble the tacos: lay a warm tortilla on a plate, top with a generous portion of sliced chicken, then sprinkle with shredded red cabbage, diced red onion, mint, and roasted peanuts.
6. 6. Drizzle a spoonful of lime‑yogurt sauce over the filling. If you like heat, add a dash of hot sauce.
7. 7. Garnish with a lime wedge; squeeze a little extra lime juice over the dish before eating.
8. 8. For a fun twist, serve each taco with a side of citrus‑pepper salsa or a small bowl of salsa verde.
9. 9. If you prepared any leftovers, refrigerate in an airtight container and reheat quickly in a skillet or microwave just before serving.
10. 10. Enjoy your protein‑packed, low‑carb cauliflower tortilla tacos while they’re still warm!

Chef's Note

Pro tip: slice the chicken into thin strips after grilling and before assembling the tacos. This makes each bite juicier and helps keep the tortillas from getting soggy. If you have time, let the cauliflower tortillas rest in a warm oven (about 350 °F) for 5 minutes to keep them soft and pliable while you assemble.

Make-Ahead Tips

Store any leftover tacos in the refrigerator in an airtight container for up to 2 days. Reheat the assembled tacos in a hot skillet for 1–2 minutes on each side to warm the tortilla and melt the yogurt sauce. Keep the toppings dry to avoid sogginess.

Substitutions

—Replace chicken with grilled tofu, lean ground turkey, or shrimp for a different protein source. —Use low‑carb tortillas or lettuce wraps if you’re cutting carbs even further. —Swap Greek yogurt with avocado‑based sauce or a low‑fat ranch dip for a different flavor profile.