How to Make an Easy Taco Board for Cinco De Mayo
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You absolutely need this taco board in your life. I'm obsessed with cheese boards and serving different appetizers on a board and I could not let Cinco de Mayo pass by without making a taco board. You better believe I'm gonna be making a margarita board as well!
One of our favorite meals to serving meals friends over is make your own tacos. It's easy to make a different types of meat, offer different shells and a large variety of toppings. This really offers a lot of options for everybody, even the pickiest eaters. Plus everything is great as leftovers. I like to include different salsas, different cheese options, and tons of veggies on my taco board. You could also add steak, shrimp, guac and queso if you're feeding a bigger crowd!
What you need to build your taco board
The first thing I need to do is plan out all the different toppings that I wanted. That way I can make sure I have everything on hand and buy everything at the store. My favorite place to buy produce is Aldi because it lasts a really long time and you get a lot of fresh produce for a great price.
The fresh produce I bought:
Bell Peppers (green, red, yellow)
Mini bell peppers
Pico de gallo
Other products I included:
shredded cheese (Taco, Pepper jack, mild cheddar)
Ground beef with taco seasoning
chicken with Fajita seasoning
How to prepare
The first thing I did to prepare was start chopping vegetables. I started with the bell peppers and cut one or two and then saw what else I needed and cut a few more as I went to fill up the space.
I did the same with tomatoes, limes, jalapeños, green onions, etc. Then, I cooked the meat. I prefer to use a cast-iron skillet to cook the ground beef. You could also substitute ground turkey for a healthier option.
Then, add in a taco seasoning. You can always purchase pre-made taco seasoning, but I often prefer to make my own (mixing up equal parts cumin, chili powder, cayenne pepper, onion powder, garlic powder).
I then cut the chicken into small strips and began cooking over medium heat in a non-stick skillet. I added fajita seasoning to that, too.
Placing the objects on your taco board
Placing the objects on the board is the most fun but also most challenging part in my opinion. I have a hard time thinking about what I should put in bowls and what I should place on the board, but regardless I think a fuller board always looks better.
I started by placing the meat options in bowls and offsetting them to find some balance on the tray. Then, I started lining up vegetables in a way that would be color complementary.
For example, I didn't want all of the green vegetables in one area and all of the red vegetables in another area. It's important to think about different textures that you may want next to each other or different shapes. Again, you want your board to feel balanced.
Once you get going, if you feel like things aren't looking how you want them to, it's of course okay to rearrange. But be careful that you aren't mixing flavors of things that are on the board.
For example, if you place jalapeños somewhere then want to move them, you will want to wipe it down before you place avocado on there because you don't want any of the trace flavor from the jalapeño to be left over. That would be quite a surprise for an avocado eater!