Save to Pinterest 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 family gatherings for its bold flavors and easy assembly.
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 to 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.
Save to Pinterest Family gatherings are livelier with this taco board spread, inviting everyone to build their own tacos and share stories.
Notes
For a vegan version, omit cheese and use vegan crema. Add grilled shrimp or chicken for a non-vegetarian option. For extra crunch, include shredded cabbage or sliced jalapeños. Pair with a crisp, citrusy white wine or a classic margarita.
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.
Save to Pinterest This taco board is a fresh and flavorful way to enjoy Southwestern cuisine any day of the week.
Recipe FAQs
- → What are nopales and how should they be prepared?
Nopales are edible cactus paddles with a tender texture and slightly tangy flavor. Clean, slice, and roast them with other vegetables until tender and slightly charred for the best taste.
- → Can I make the dish gluten-free?
Yes, use corn tortillas instead of flour tortillas to ensure a gluten-free serving suitable for most dietary needs.
- → How do I add a smoky flavor to the filling?
Incorporate smoked paprika to the black beans and vegetables while cooking for a subtle smoky depth that complements the Southwestern profile.
- → What are good alternatives for queso fresco?
Feta cheese or plant-based cheese options work well as mild, crumbly alternatives to queso fresco, keeping the texture and fresh taste.
- → How can I adjust this for a vegan option?
Omit queso fresco and substitute chipotle crema with a vegan crema or cashew-based sauce to maintain creaminess without dairy.
- → What toppings enhance the flavor and texture?
Fresh cilantro, thinly sliced radishes, pickled red onions, and lime wedges add brightness and crunch, balancing the roasted vegetables and salsas.