Save 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—everyone loves customizing their own tacos.
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
- Corn or flour tortillas: 12 small
- 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
- Crumbled queso fresco or feta: 1/2 cup
- Chopped fresh cilantro: 1/2 cup
- Thinly sliced radishes: 1/4 cup
- Pickled red onions: 1/4 cup
- Limes: 2, cut into wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C)
- Prepare Vegetables:
- Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat
- Roast Vegetables:
- Roast vegetables for 18 20 minutes, stirring halfway through, until tender and slightly charred
- Cook Beans:
- In a skillet over medium heat, add black beans, cumin, and smoked paprika. Stir until warmed through, about 5 minutes
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable
- Arrange Salsas and Toppings:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board
- Assemble Taco Board:
- Arrange roasted vegetables, nopales, black beans, and warm tortillas on the board
- Serve:
- Let guests assemble their tacos, customizing with desired toppings and garnishes
Save This recipe often brings our family together, creating fun and interactive meals where everyone customizes their own tacos
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
Per serving: Calories 340, Total Fat 10 g, Carbohydrates 52 g, Protein 10 g
Save Enjoy this vibrant taco board as a festive centerpiece or casual meal that is sure to impress your guests
Recipe FAQs
- → What are nopales and how should they be prepared?
Nopales are young cactus paddles commonly used in Southwestern cuisine. Clean and slice them before roasting or cooking to soften their texture and reduce bitterness.
- → Can I use flour tortillas instead of corn?
Yes, both corn and flour tortillas work well. Corn tortillas keep the dish gluten-free when preferred, while flour offers a softer texture.
- → How do the spices affect the flavor?
Ground cumin and smoked paprika add warm, earthy, and subtly smoky notes that complement the roasted vegetables and beans.
- → What salsas are suitable for this board?
Fresh pico de gallo and roasted corn salsa bring brightness and sweetness, balancing the smoky and savory elements with zesty freshness.
- → How can I make this dish vegan?
Omit queso fresco and substitute chipotle crema with a vegan alternative or avocado-based sauce for a fully plant-based board.
- → What are good beverage pairings?
Crisp, citrusy white wines or classic margaritas enhance the bold Southwestern flavors and provide refreshing contrast.