Pin A vibrant, Southwestern-inspired taco board featuring tender nopales (cactus paddles), roasted vegetables, zesty salsas, and all the fixings—perfect for sharing and celebrating bold flavors.
This taco board quickly became a favorite at our family gatherings because everyone loves customizing their own tacos with fresh ingredients.
Ingredients
- Nopales (cactus paddles): 2 cups, cleaned and sliced
- Olive oil: 1 tablespoon
- Kosher salt: 1 teaspoon
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Red onion: 1, sliced
- Cherry tomatoes: 1 cup, halved
- Black beans: 1 can (15 oz), drained and rinsed
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Tortillas: 12 small corn or flour tortillas
- Fresh pico de gallo: 1/2 cup
- Roasted corn salsa: 1/2 cup
- Chipotle crema: 1/3 cup (sour cream mixed with chipotle in adobo)
- Guacamole: 1/3 cup
- Queso fresco or feta: 1/2 cup, crumbled
- Fresh cilantro: 1/2 cup, chopped
- Thinly sliced radishes: 1/4 cup
- Pickled red onions: 1/4 cup
- Limes: 2, cut into wedges
Instructions
- Step 1:
- Preheat oven to 425°F (220°C).
- Step 2:
- Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat.
- Step 3:
- Roast vegetables for 18–20 minutes, stirring halfway through, until tender and slightly charred.
- Step 4:
- Meanwhile, in a skillet over medium heat, add black beans, cumin, and smoked paprika. Stir until warmed through, about 5 minutes.
- Step 5:
- Warm tortillas in a dry skillet or microwave until pliable.
- Step 6:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
- Step 7:
- Arrange roasted vegetables, nopales, black beans, and warm tortillas on the board.
- Step 8:
- Let guests assemble their tacos, customizing with desired toppings and garnishes.
Pin Our family always gathers around this taco board enjoying both the meal and the lively conversation it inspires.
Required Tools
Baking sheet Chefs knife Cutting board Skillet Serving board or large platter Small bowls for toppings
Allergen Information
Contains dairy (queso fresco, crema) Gluten-free if using corn tortillas Double-check labels on store-bought sauces for hidden allergens
Nutritional Information
Calories 340 Total Fat 10 g Carbohydrates 52 g Protein 10 g
Pin This taco board delivers vibrant flavors and customizable options guaranteeing a crowd-pleasing experience.
Recipe Questions
- → What are nopales and how do I prepare them?
Nopales are edible cactus paddles. Before cooking, clean and slice them, removing any spines. They can be roasted or sautéed for a tender, slightly tangy flavor.
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas work well for this board. Corn tortillas offer a gluten-free option with a more traditional texture and flavor.
- → How do I roast the vegetables evenly?
Arrange sliced nopales, bell peppers, onions, and tomatoes on a baking sheet with olive oil and salt. Roast at 425°F, stirring halfway through for uniform tenderness and slight charring.
- → What toppings complement the board best?
Fresh cilantro, crumbled queso fresco or feta, pickled onions, sliced radishes, and wedges of lime balance the bold flavors and add freshness to each bite.
- → How can I make this suitable for vegan diets?
Omit the cheese and substitute chipotle crema with a vegan alternative to keep it plant-based while preserving creamy textures.
- → Are there suggestions for added proteins?
Grilled shrimp or chicken pairs well with the vegetables for non-vegetarian options, adding richness and variety.