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 recipe quickly became a favorite at my gatherings, always impressing guests with its fresh flavors and colorful presentation.
Ingredients
- 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:
- 12 small corn or flour tortillas:
- 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:
- 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.
Save This taco board always brings smiles and lively conversation at family meals.
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
Save Enjoy this colorful taco board as a vibrant centerpiece for any gathering.
Kitchen Help
- → What are nopales and how should they be prepared?
Nopales are cactus paddles that are cleaned and sliced before cooking. They have a slightly tart flavor and a tender-crisp texture when roasted or sautéed.
- → How do I roast the vegetables to enhance their flavor?
Roast bell peppers, onions, cherry tomatoes, and nopales at 425°F for 18-20 minutes, stirring halfway to achieve a tender and lightly charred result.
- → Which tortillas work best for this dish?
Small corn tortillas provide authentic flavor and gluten-free option, while flour tortillas can be used based on preference.
- → How can I make this dish vegan?
Omit the queso fresco and use a vegan-friendly crema alternative to maintain creaminess without dairy.
- → What salsas and sauces complement the taco board?
Fresh pico de gallo, roasted corn salsa, chipotle crema, and guacamole add layers of zest, creaminess, and freshness to balance the smoky and earthy ingredients.
- → Can proteins be added to the board for variety?
Yes, additions like grilled shrimp or chicken can create a non-vegetarian version and add more texture and flavor options.