Save 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 has become a go-to for gatherings because everyone loves customizing their tacos with fresh toppings 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:
- Preheat oven to 425°F (220°C).
- Prepare 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 to 20 minutes, stirring halfway through, until tender and slightly charred.
- Cook 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.
- Arrange Toppings:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
- Assemble 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 It This taco board is a hit at our family gatherings, sparking fun and conversation as everyone builds their perfect taco.
Serving Suggestions
Pair the taco board with a crisp, citrusy white wine or a classic margarita to enhance the Southwestern flavors.
Variations
Add grilled shrimp or chicken for a non-vegetarian version, or include shredded cabbage or sliced jalapeños for extra crunch and spice.
Allergen Information
Contains dairy from queso fresco and crema. Use corn tortillas to keep it gluten-free. Always check labels on store-bought sauces for hidden allergens.
Save It This vibrant taco board is an effortless way to impress guests with bold flavors and customizable options.
Recipe FAQs
- → What are nopales and how do I prepare them?
Nopales are tender cactus paddles commonly used in Southwestern cooking. Clean thoroughly, slice thinly, and roast or sauté to soften their slightly tart, green flavor.
- → Can I make this dish gluten-free?
Yes, using corn tortillas keeps the dish gluten-free. Always check store-bought salsas and sauces for hidden gluten ingredients.
- → How do I roast the vegetables for best flavor?
Toss sliced peppers, onions, nopales, and tomatoes with olive oil and salt. Roast at 425°F for 18-20 minutes until tender and lightly charred for smoky depth.
- → What sauces pair well on this taco board?
Fresh pico de gallo, roasted corn salsa, chipotle crema, and creamy guacamole provide a bright, smoky, and creamy variety that balances the vegetables and cactus.
- → Can I add protein to this platter?
Yes, grilled shrimp or chicken can be added to complement the flavors while maintaining the Southwestern theme.
- → How do I serve and assemble this taco board?
Arrange all components separately: warm tortillas, roasted veggies, salsas, toppings, and garnishes, allowing guests to build personalized tacos.