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 vibrant taco board brings together tender nopales and roasted vegetables for a festive meal that everyone can enjoy.
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.
Pin it This dish is perfect for family gatherings, bringing everyone together around a colorful and flavorful taco board.
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, chef&apost;s 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 vibrant taco board is sure to impress and satisfy guests with its bold Southwest flavors and variety of textures.
Frequently Asked Questions
- → What are nopales and how should they be prepared?
Nopales are cactus paddles with a slightly tangy flavor and tender texture. Clean and slice them before roasting with vegetables for the best taste and softness.
- → Can I use other vegetables besides bell peppers and onions?
Yes, feel free to add or substitute with vegetables like zucchini or mushrooms to suit your taste and increase variety.
- → How can I keep the tortillas warm for serving?
Warm tortillas in a dry skillet or microwave just before serving to keep them pliable and fresh for assembling.
- → Are there options for dairy-free variations?
Yes, replace queso fresco with vegan cheese and use a plant-based crema to maintain creamy textures without dairy.
- → What drinks pair well with this taco board?
Crisp, citrusy white wines or a classic margarita complement the fresh, bold flavors beautifully.
- → How do I add protein to this dish?
Incorporate grilled shrimp or chicken for added protein and a heartier variation while keeping the other flavors balanced.