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 brings the joy of fresh, smoky, and spicy ingredients together in a way that always excites my family and guests.
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.
- Warm 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 Salsas & 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 Family gatherings are always livelier when this taco board is on the table everyone loves customizing their own tacos.
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'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.
Save This taco board is a festive and flavorful way to enjoy Southwestern cuisine; perfect for sharing anytime.
Recipe Help & FAQs
- → What are nopales and how are they prepared?
Nopales are cactus paddles that need to be cleaned, sliced, and roasted until tender and slightly charred to develop a unique, slightly tangy taste.
- → Can I use corn or flour tortillas for this dish?
Yes, both corn and flour tortillas work well. Corn tortillas keep it gluten-free if that is a dietary preference.
- → How do the salsas enhance the board?
Pico de gallo and roasted corn salsa add fresh, savory, and slightly smoky notes that balance the earthiness of nopales and beans.
- → What can I substitute for queso fresco if vegan?
For a vegan option, omit the cheese and replace chipotle crema with vegan crema or cashew-based cream for richness.
- → How should I serve the components for best experience?
Arrange vegetables, beans, tortillas, salsas, and toppings in separate bowls or on a large board to let guests customize their own tacos.
- → Are there any recommended pairings with this dish?
This board pairs wonderfully with crisp, citrusy white wines or classic margaritas to complement the bold Southwestern flavors.