Taco Dinner Board

Love Taco Tuesday? This easy DIY taco dinner board is perfect for your next fiesta! It’s easy to make and perfect for any occasion.

If you’re looking for a fun, creative way to serve tacos at your next gathering or just want to spice up taco night in your own home, then this Ultimate Taco Dinner Board is just what you need!

With this easy-to-follow recipe for building the ultimate taco dinner board, you’ll make your next taco night into an impressive event that brings everyone together! This entertaining approach is filled with flavour and texture; giving every bite of your tacos maximum yumminess. Plus, everyone gets to assemble their own creations as they please — how easy is that?

With fresh guacamole and flavourful pico de gallo among a variety of other toppings to layer on top of your tacos, every bit of this board packs both flavour and excitement.

Read on for my step-by-step guide on how to build the ultimate taco dinner board and get ready to enjoy some delicious Mexican cuisine right in your own dining room.

How to Store Taco Board Leftovers

This taco board is best served immediately, but all leftovers on the board can be placed in separate air-tight containers and stored in the refrigerator for up to 3 days.

Freezing is not recommended except for the taco meat. You can store the taco meat in an airtight container in the freezer for up to 3 months. Re-heat in a skillet from frozen.

Tips for Making the BEST Taco Boards

• Prepare all of your fresh ingredients as close to serving time as possible for optimal freshness.
• Use your favourite wooden board whether it is a charcuterie or cutting board. You could also use a large baking sheet or tray instead.
• If you prepare your meat ahead of time warm, you will want to warm it up in a skillet or in the microwave before serving.
• To keep your guacamole from browning, pour cold water over your guacamole, cover with a plate, and transfer to the fridge until you are ready to serve. Then carefully drain the water and it a stir.
• For toppings that need the help of a spoon, be sure to use small bowls or pinch bowls to keep any mess contained.
• Start by placing your bowls on the board, then build in all the extra space with all of the toppings.

About the Ingredients and Variations

Protein – I used ground beef, but you could use any of the following instead or in addition:

• Ground pork
• Ground turkey
• Ground chicken
• Shrimp
• Chorizo
• Sliced chicken breast
• Grilled and sliced steak
• Fish
• Re-fried beans
• Tofu

I also used a homemade blend of seasonings but you could use a taco seasoning package instead.

Guacamole – I made homemade guacamole using fresh avocado, but you can buy pre-made guacamole at the store which is a great short-cut.

Pico de Gallo – Pico de gallo is a simple, fresh salsa that is so easy to make. Just tomato, red onion, jalapeno, cilantro and some lime juice seasoned with salt and pepper.

Esquites – Esquites is a corn salad based on elotes – it’s grilled corn that has been cut from the cob then served in a cup and topped with a variation of the same toppings you find with the on-the-cob version.

Cheese – I used shredded Colby Jack Cheese and crumbled Cotija cheese. You may want to provide a variety of different shredded cheese like cheddar and pepper jack, or substite the Cotija for Queso Fresco.

Vegetables – In addition to the sauteed peppers and onions, you will want to provide a variety of veggies. I included mini tomatoes, purple cabbage, mini peppers, and Jalapenos. You may want to also include sliced avocado or shredded lettuce. Instead of red cabbage, feel free to use a bag of pre-shredded coleslaw mix.

Base – You will of course want to include a base for all the toppings. I included both hard taco shells and flour tortillas (you could use corn tortillas if you prefer,) as well as tortilla chips. You could include lettuce leaves for a low carb option. Make it a walking taco board with bags of Doritos and/or Fritos.

Extras – Include other fresh toppings like limes, salsa, cilantro, avocado, or salsa verde like I did. You could also include mango salsa, Chimichurri sauce, sour cream, or other favourites.

Looking for More Easy Dinner Recipes?

Check out more of my favourite dinner ideas!

This Greek chicken sheet pan dinner is perfect for busy weeknights! Featuring Greek-inspired flavours, it’s an easy family-friendly meal.

The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!

This bacon wrapped jalapeño popper stuffed chicken recipe is the perfect mix of spicy and cheesy! You’ll love how easy it is to make this dish.

If you are looking for an authentic Mexican recipe, check out this recipe for Enchiladas Verdes; it’s easy to make for weeknight dinners and taste amazing!

How to Build the Ultimate Taco Dinner Board

Yields: 5-6 Servings | Prep Time: 60 min | Cook Time: 20 min

Ingredients:

• Taco Meat
• Guacamole
• Pico De Gallo
• Esquites
• Pepper and Onion Mix
• 1 cup Mini Tomatoes
• 1 cup Shredded Colby Jack Cheese
• ½ of a Purple Cabbage, Diced
• 1 cup Mini Peppers, Sliced
• 3-4 Jalapenos, Sliced
• 3-4 Limes, Quartered
• 6-8 Mini Hard Taco Shells
• 6-8 Flour Street Taco Tortillas
• 2 cups Tortilla Chips
• ½ cup Salsa
• ½ cup Cilantro, Minced
• ½ cup Avocado Salsa
• ½ cup Cotija Cheese, Crumbled

For the Taco Meat

• 1 pound of lean Ground Beef
• ½ cup Fire Roasted Tomatoes
• ¼ cup of water
• ½ tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• 1 tablespoon Mexican Spice
• 1 teaspoon Smoked paprika
• 1 teaspoon Spanish Oregano
• 1 teaspoon Crushed Red Pepper

For the Pico de Gallo:

• 3-4 medium tomatoes, diced
• 1/4 red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup cilantro, chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

For the Pepper and Onion Mix:

• 2-3 Green Bell Peppers
• 1 Onion
• 1 teaspoon Salt and pepper
• 1 tablespoon Olive oil

For the Esquites Mix:

• 1 can Fire roasted Corn
• ½ cup Mini Tomatoes, diced
• 2 tablespoon Cilantro, minced
• ¼ cup Cotija Cheese, crumbled
• 2-3 Jalapenos, seeds removed and diced
• 1 Lime, juiced
• 1 tablespoon Mexican Spice

For the Guacamole:

• 3 large ripe Avocados, seed removed and skin removed
• ¼ cup fresh Cilantro, minced
• 1-2 jalapenos, seeds removed and diced
• 1 tablespoon Minced garlic
• 2 tablespoon Lime juice
• ¾ teaspoon Salt
• ¼ teaspoon Black pepper

Directions:

To Make the Taco Meat:

Heat a large saute pan over medium-high heat. Add the beef and cook until browned, then drain any fat from the pan.

Stir in the rest of the ingredients, and cook until the water reduces and thickens.

Remove from heat and transfer to a bowl.

To Make the Pepper Onion Mix

Return the saute pan to the stove top then add all the ingredients for the pepper onion mix and stir to combine.

Cook until tender then set aside.

To Make the Pico de Gallo:

Add all the ingredients of a bowl and mix to fully combine.

To Make the Esquites

In a large bowl add all of the ingredients and toss to combine. Set aside.

To Make the Guacamole

Add the avocados to a large bowl and mash with a potato masher until smooth.

Add the remaining ingredients to the bowl and mix to fully combine.

To Assemble the Board:

Place the cabbage in the center of the board.

Place the 3 bowls in the corners of the board.

Fill each bowl with the guacamole, corn mixture, and pico de gallo.

Now place the 4 pinch bowls in the last corner of the board and fill with salsa, fresh cilantro, avocado salsa, and crumbled cotija cheese.

Place the taco meat on top of the red cabbage.

Add the shredded cheese, mini peppers, pepper onion mixture, mini tomatoes, and quartered limes to the board.

Now add the tortillas, crunchy corn taco shells and tortilla chips on the board.

Garnish and enjoy.

The nutrition info is based on loading up two tacos with 1/3 of the toppings between them so is obviously not very accurate.