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 has quickly become a favorite in my home for gatherings and casual dinners alike.
Ingredients
- Cactus & Vegetable Fillings: 2 cups nopales (cactus paddles) cleaned and sliced, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 red onion sliced, 1 cup cherry tomatoes halved, 1 can (15 oz) black beans drained and rinsed, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- Tortillas: 12 small corn or flour tortillas
- Salsas & Sauces: 1/2 cup fresh pico de gallo, 1/2 cup roasted corn salsa, 1/3 cup chipotle crema (sour cream mixed with chipotle in adobo), 1/3 cup guacamole
- Toppings & Garnishes: 1/2 cup crumbled queso fresco or feta, 1/2 cup chopped fresh cilantro, 1/4 cup thinly sliced radishes, 1/4 cup pickled red onions, 2 limes 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 This recipe brings our family together around the table, enjoying every flavorful bite.
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 is a crowd-pleaser that’s as fun to assemble as it is to eat.
Recipe Q&A
- → What are nopales and how do I prepare them?
Nopales are cactus paddles commonly used in Southwestern cuisine. To prepare, clean and slice them before roasting to bring out a tender texture and mild, slightly tangy flavor.
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas can be substituted, but corn tortillas keep the dish gluten-free and add a traditional texture and flavor.
- → How do the salsas complement the board?
The fresh pico de gallo provides brightness, roasted corn salsa adds sweetness, and chipotle crema offers a smoky creaminess, balancing the roasted vegetables and beans.
- → What is the purpose of roasting the vegetables?
Roasting caramelizes the peppers, onions, and tomatoes, enhancing their natural sweetness and adding a subtle char that deepens the flavor profile.
- → How can I adapt this dish for vegan diets?
Simply omit queso fresco and replace the chipotle crema with a vegan alternative to keep all other components intact and flavorful.
- → What drinks pair well with this Southwestern board?
A crisp citrusy white wine or a classic margarita complements the bold and smoky flavors beautifully.