Taco Charcuterie Board
Get ready to take taco Tuesday to a whole new level with this taco charcuterie board! Perfect for when you're hosting a crowd, this can be served as a main dish or as an appetizer, depending on the elements you add in!
After the success of my movie night charcuterie board and French fry board, I really wanted to try something with Mexican flavors, and a taco board seemed like the perfect idea.
This board packs in a unique twist on traditional tacos, features a variety of proteins, toppings, and sauces served on a beautiful and eye-catching charcuterie board. You can customize the ingredients to your liking, making it perfect for picky eaters or those with dietary restrictions.
Team it up with a Bloody Mary board for a party that's sure to leave you raving reviews.
Quick Look: Taco Charcuterie Board
- ⏱ Prep Time: 1 hour
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 1 hour 20 minutes.
- 🧉 Serving: 1 large board.
- ⚡ Calories: Variable calories per serving.
- 🍂 Flavor Profile: Spicy, savory, creamy and delicious!
- 👌 Difficulty: Medium, perfect to make for parties- just like my football charcuterie board.
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Why You'll Love this Taco Charcuterie Board
- It's so versatile and customizable! You can include a variety of proteins, toppings, and sauces to please everyone's taste. Be sure to include my roasted garlic cottage cheese dip too!
- It's actually easy to make. Once you have all the elements ready, you just need to assemble them on a large platter or board. This means less stress for the host and more time to enjoy the company of your guests.
- It is a great option for feeding a large group of people. It allows your guests to serve themselves and customize their own tacos.
Recipe Ingredients
To make the taco charcuterie board, you'll need a few key elements.
Taco meat: I used ground beef, fire roasted tomatoes, bell peppers, onions and a mix of seasonings to make this.
Elote corn mix: I made this using fire roasted corn, mini tomatoes, jalapenos, lime, Cotija cheese and some seasonings.
Guacamole: The classic that absolutely needs to be featured. I made it using fresh avocado, jalapeno, garlic, lime juice, cilantro and seasonings.
Pico de Gallo: For that flavor and texture burst. I love using my pineapple Pico de Gallo.
Taco toppings: Here's where you can get creative. I used mini tomatoes, mini peppers, jalapenos, lime, salsa, avocado salsa, crumbled Cotija cheese, shredded cheese, purple cabbage and cilantro.
Taco base: An assortment of mini or full sized hard taco shells, some taco tortillas and tortilla chips.
Recipe Variations, Additions, and Substitutions
- Instead of traditional beef or chicken, you can include other proteins like pulled pork, shrimp, fish, or even tofu for a vegetarian option.
- Instead of traditional salsa, you can include other sauces like mole, chimichurri, or cilantro-lime crema for added flavor and heat. I love featuring my homemade Chipotle mayo and crockpot taco queso on the board too!
- Choose traditional toppings like lettuce, cheese, and sour cream or experiment with others like corn, black beans, jicama, or roasted vegetables for added flavor and texture.
How To Make Taco Charcuterie Board
To make the taco charcuterie board, start by getting all your ingredients ready and chopping and prepping everything.
Step 1: In a large sauté pan add all the ingredients for the taco charcuterie board. Mix well to combine and cook over medium to high heat, until beef is fully cooked. Set aside.
Step 2: Combine the ingredients for the Elote corn mix in a bowl and set aside.
Step 3: To make the guacamole, add the avocados to a large bowl and mash with a potato masher. Mash until smooth and add the rest of the ingredients to the bowl. Mix well.
Step 4: It's time to assemble. Get out a charcuterie board or the biggest chopping board you own to arrange and assemble all the elements.
Recipe Tips & Tricks
- If you don't have a large enough chopping board, a sheet pan works well too.
- To add extra flavor to the fillings, season with homemade Tajin inspired seasoning or packaged taco seasoning mix.
- Include small nesting bowls filled with dips, guacamole and taco fillings, and then arrange the toppings and taco shells around them.
- If you're prepping the fillings ahead of time, make sure you warm them up a bit before you assemble.
- Repurpose leftovers to make a delicious beef taco salad for lunch the next day!
Serving Ideas & Suggestions
While this taco charcuterie board packs in everything you need and can be enjoyed on its own, you can team it up with sides like Fiesta corn casserole or cilantro lime rice to round out the meal.
Serve refreshing beverages like iced tea, lemonade, or margaritas to complement the bold flavors of the tacos. Whenever I'm hosting, I also make my margarita board to go with this. And since tacos are savory, you can pair them with Mexican bread pudding or crispy apple pie taquitos to end your meal on a sweet note.
Recipe FAQs
Yes, you can use tofu as a protein option in a taco charcuterie board in place of beef or other meat. Tofu is a great plant-based alternative that can be marinated and seasoned to mimic the flavor and texture of traditional meats.
Yes, you can make a taco charcuterie board using store-bought items. This can be a great option if you're short on time or don't have the ingredients to make everything from scratch.
Store all the ingredients and toppings separate in airtight containers in the refrigerator. This will keep them from getting soggy and will keep the flavors fresh. Taco leftovers are best eaten within a day or two, so they retain their flavor and texture.
More Charcuterie Boards to Try
If you tried this taco charcuterie board or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Taco Charcuterie Board
Equipment
- Board or Serving Platter
- White Bowls or Colorful Bowls
- Saute Pan
Ingredients
- Taco Meat
- Guacamole
- Pico De Gallo
- Elotes Corn Mix
- Pepper And Onion Mix
- Mini Tomatoes
- Shredded Colby Jack Cheese
- Purple Cabbage, Diced
- Mini Peppers, Sliced
- Jalapenos, Sliced
- Limes, Quartered
- Mini Hard Taco Shells
- Flour Street Taco Tortillas
- Tortilla Chips
- Salsa
- Cilantro, Minced
- Avocado Salsa
- Cotija Cheese, Crumbled
Taco Meat
- Ground Beef
- Fire Roasted Tomatoes
- Water
- Chili Powder
- Cumin
- Salt
- Garlic Powder
- Onion Powder
- Mexican Spice
- Smoked Paprika
- Spanish Oregano
- Crushed Red Pepper
- Pepper And Onion Mix
- Green Bell Peppers
- Onion
- Salt And Pepper
- Olive Oil
Elotes Corn Mix
- Fire Roasted Corn
- Mini Tomatoes, Diced
- Cilantro, Minced
- Cotija Cheese, Crumbled
- Jalapenos, Seeds Removed and Diced
- Lime, Juiced
- Mexican Spice
Guacamole
- Avocados, Seed Removed and Skin Removed
- Cilantro, Minced
- Jalapenos, Seeds Removed and Diced
- Minced Garlic
- Lime Juice
- Salt
- Black Pepper
Instructions
Prep the Taco Meat
- In a large sauté pan add all of the ingredients.
- Toss to combine.
- Cook over medium to high heat, until beef is fully cooked.
- Set to the side.
Prep the Pepper Onion and Corn Mix
- In a large sauté pan add all of the ingredients, toss to combine.
- Heat over medium to high heat, cook until tender.
- Set to the side.
- For the corn mix, in a large bowl add all of the ingredients and toss to combine.
- Set to the side.
Time for Guac
- Add the avocados to a large bowl and mash with a potato masher.
- Mash until smooth. Add the rest of the ingredients to the bowl.
- Mix until fully combined.
Assemble, Serve, and Enjoy
- Place them 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-mini bowls in the last corner of the board.
- Fill the mini bowls with the 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 on the board.
- Now add the tortillas, crunchy corn taco shells and tortilla chips on the board.
- Garnish and enjoy.
Notes
- Use a large chopping board or sheet pan as the base.
- Assemble taco fillings in bowls and set them on the board. Use the empty space to arrange the toppings and condiments.
- Prep the fillings ahead of time and refrigerate until you're ready to use. Warm them up before you assemble.
