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 together fresh ingredients in a fun and colorful way that always impresses guests and family alike.
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
- Preparation:
- Preheat oven to 425°F (220°C).
- Roast 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 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.
- Prepare Board:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
- Assemble:
- Arrange roasted vegetables, nopales, black beans, and warm tortillas on the board. Let guests assemble their tacos, customizing with desired toppings and garnishes.
Save This recipe always brings my family together around the table for a festive taco night.
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 taco board is a fresh and flavorful way to enjoy Southwestern cuisine with friends and family.
Recipe FAQ
- → What are nopales and how are they prepared?
Nopales are tender cactus paddles commonly used in Southwestern cuisine. They are cleaned, sliced, and roasted to soften their texture and reduce bitterness.
- → How should the vegetables be roasted for optimal flavor?
Roast vegetables at 425°F for about 18-20 minutes, stirring halfway, until tender with slight char for a smoky, caramelized taste.
- → Can these tacos be made gluten-free?
Yes, using corn tortillas keeps the dish gluten-free while maintaining authentic flavor and texture.
- → What salsas complement the cactus and vegetables best?
Fresh pico de gallo and roasted corn salsa add bright and sweet notes, balancing the smoky and earthy vegetable flavors.
- → Are there variations to make this dish vegan-friendly?
Omit cheese and replace chipotle crema with a vegan alternative to maintain creamy, rich elements without dairy.
- → What garnishes enhance the overall flavor profile?
Crumbled queso fresco, fresh cilantro, pickled onions, radishes, and lime wedges add layers of freshness, acidity, and texture.