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 colorful taco board quickly became a favorite at our gatherings because everyone loved customizing their own tacos.
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.
Save Our family loves gathering around this taco board while sharing stories and flavors from the Southwest.
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 (per serving)
Save This taco board is as fun to prepare as it is to eat, making every meal a festive occasion.
Recipe FAQs
- → What are nopales and how should I prepare them?
Nopales are young cactus paddles, cleaned and sliced before cooking. They are tender with a slightly tangy flavor and are excellent when roasted or grilled.
- → Can I use gluten-free tortillas for this dish?
Yes, using corn tortillas keeps this dish gluten-free while maintaining authentic flavor.
- → How do I roast the vegetables evenly?
Arrange sliced vegetables on a baking sheet in a single layer, toss with olive oil and salt, then roast at 425°F, stirring halfway to ensure even charring.
- → What salsas complement these tacos best?
Fresh pico de gallo and roasted corn salsa add brightness, while chipotle crema brings a smoky creaminess to balance flavors.
- → Are there options to make this dish vegan?
Yes, simply omit queso fresco and substitute chipotle crema with a vegan crema alternative to keep it plant-based.
- → How can I add protein to this dish?
Consider adding grilled shrimp, chicken, or more black beans to boost protein while preserving flavor balance.