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 taco board has become a favorite for our family gatherings and celebrations. The blend of ingredients always impresses guests and sparks great conversations around the table.
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
- 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 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 Our family always enjoys building their own tacos from this board, making mealtime interactive and fun for all ages.
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 cactus taco board brings vibrant flavors and a festive touch to any gathering.
Recipe FAQs
- → What are nopales and how are they prepared?
Nopales are cactus paddles commonly used in Southwestern cuisine. They should be cleaned, sliced, and lightly cooked or roasted to soften their texture while preserving a slightly tangy flavor.
- → Can I use flour tortillas instead of corn?
Yes, either corn or flour tortillas work well. Corn tortillas keep the dish gluten-free if preferred, while flour tortillas offer a softer texture.
- → How do I roast the vegetables for best flavor?
Roast the nopales, bell peppers, onion, and cherry tomatoes at 425°F until tender and slightly charred, about 18–20 minutes, stirring once halfway through for even cooking.
- → What toppings pair well with this board?
Fresh garnishes like queso fresco, cilantro, radishes, pickled onions, and lime wedges add brightness and texture, complementing the smoky and roasted flavors.
- → Is this suitable for vegans?
For a vegan option, omit cheese and substitute chipotle crema with vegan sour cream alternatives.
- → How can I add protein to this dish?
Grilled shrimp or chicken can be served alongside or added to the board for additional protein and flavor variety.