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 is a staple at my family gatherings and never fails to impress with its colorful presentation and bold flavors.
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
- Preheat oven to 425°F (220°C):
- Arrange vegetables:
- Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat.
- Roast vegetables:
- Roast vegetables for 18–20 minutes, stirring halfway through, until tender and slightly charred.
- Cook black beans:
- Meanwhile, in a skillet over medium heat, add black beans, cumin, and smoked paprika. Stir until warmed through, about 5 minutes.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Prepare toppings:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
- Assemble taco board:
- Arrange roasted vegetables, nopales, black beans, and warm tortillas on the board.
- Serve:
- Let guests assemble their tacos, customizing with desired toppings and garnishes.
Save This recipe always brings everyone together, sharing laughs and stories around the colorful taco board.
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 Enjoy this vibrant taco board as a fun and flavorful experience perfect for any gathering.
Kitchen Questions
- → What are nopales and how do I prepare them?
Nopales are edible cactus paddles often used in Southwestern dishes. Clean by removing spines and slice before roasting to tenderize and bring out their mild flavor.
- → Can I make this board gluten-free?
Yes, using corn tortillas instead of flour tortillas ensures the dish remains gluten-free without compromising taste or texture.
- → How should the roasted vegetables be cooked for best results?
Roast nopales, peppers, onions, and tomatoes at 425°F for about 18–20 minutes, stirring halfway to achieve tender and slightly charred textures.
- → What toppings pair well with the cactus and vegetable fillings?
Fresh cilantro, crumbled queso fresco or feta, thinly sliced radishes, pickled red onions, and lime wedges add bright, contrasting flavors and textures.
- → Are there vegan alternatives for the creamy sauces?
Yes, you can substitute chipotle crema with vegan crema or cashew-based sauces to maintain creaminess without dairy.
- → What side drinks complement this Southwestern-inspired board?
Crisp citrusy white wines or classic margaritas enhance the zesty, smoky flavors present in the board.