Pin It 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 combines fresh cactus paddles and roasted vegetables to create a colorful and satisfying meal great for gatherings.
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
- Queso fresco or feta: 1/2 cup crumbled
- Fresh cilantro: 1/2 cup chopped
- Thinly sliced radishes: 1/4 cup
- Pickled red onions: 1/4 cup
- Limes: 2, 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 It Sharing this taco board with family creates a lively and interactive dining experience cherished by all.
Notes
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.
Pin It This taco board recipe delivers a flavorful and festive meal perfect for any occasion.
Recipe Questions & Answers
- → What are nopales and how are they prepared?
Nopales are young cactus paddles known for their tangy flavor and slightly crunchy texture. They should be cleaned, sliced, and cooked briefly to soften before serving.
- → Can I roast the vegetables ahead of time?
Yes, roasting the vegetables a few hours in advance can help meld flavors. Reheat gently before serving to maintain texture.
- → What kind of tortillas work best?
Small corn tortillas suit this board best for an authentic touch, but flour tortillas can also be used based on preference.
- → How can I make this dish vegan-friendly?
Omit the cheese and swap chipotle crema with a vegan crema alternative to keep the bold flavors without dairy.
- → What salsas complement the flavors here?
Fresh pico de gallo and roasted corn salsa provide bright, tangy contrasts to the smoky roasted vegetables and nopales.