Pin 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 brings the vibrant flavors of the Southwest right to my table, making every meal feel like a festive gathering with friends and family.
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
- 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 Making this taco board is always a special moment when my family gathers, each person choosing their perfect combination and enjoying the vibrant flavors together.
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.
Nutritional Information
Calories 340. Total Fat 10 g. Carbohydrates 52 g. Protein 10 g per serving.
Pin It This cactus taco board is a colorful, flavorful dish that brings everyone together with every bite.
Questions About This Recipe
- → What are nopales and how should I prepare them?
Nopales are cactus paddles commonly used in Southwestern cuisine. Clean and slice them before roasting to soften and enhance their mild, tangy flavor.
- → Can I make this dish gluten-free?
Yes, by choosing corn tortillas instead of flour, this dish can easily be adapted to be gluten-free.
- → What is the best way to roast the vegetables?
Arrange sliced nopales, bell peppers, onions, and cherry tomatoes on a baking sheet, drizzle with olive oil, season, and roast at 425°F for about 18-20 minutes until tender and slightly charred.
- → How can I add protein to this board?
Incorporate grilled shrimp or chicken for a non-vegetarian option without overpowering the fresh flavors of the vegetables and salsas.
- → What toppings complement the flavors best?
Toppings like queso fresco, fresh cilantro, radishes, pickled red onions, and lime wedges add texture and brighten the overall taste.
- → Is it possible to make a vegan version?
Yes, by omitting the cheese and substituting the chipotle crema with a vegan alternative, you can enjoy a fully plant-based version.