You can’t go wrong with a Taco Tuesday Epic Fish Taco Board for dinner. Fish tacos are loaded all your favorite taco toppings, served on the big board!

Friends, it’s time to say goodbye to March. It’s hard to believe what we’ve all been through this month, and now wondering what’s ahead for April.

Taco Tuesday Epic Fish Taco Board

But, today is a good day to MAKE TACOS, whatever that looks like for your family. You can find a lot of my “the big board” ideas, which todays recipe I used the 28-inch board. Also, there’s a good mix of Mexican dishes in my post yesterday, 12 Vegetarian Black Bean Recipes.

Epic Fish Taco Board

We enjoyed this board awhile back, before all the social distancing took place. But I wanted to share it with you today again, since its’s a fun way to serve your family. Oh, and don’t worry … here’s a vegan option: Vegan Pita Tacos Board.

Of course, as I always say, adjust the recipe size according to the number you are serving.

Ingredients for Fish Taco Board

We bought these fish sticks at Costco and they are so good! Have you tried their Trident Panko Breaded Wild Caught Pollock Fish Sticks?

  • Trident Panko Breaded Wild Caught Pollock Fish Sticks
  • Street taco tortillas (we buy the small ones)
  • Salsa
  • Cheese
  • Pico de gallo
  • Avocado
  • Red onon
  • Lime
  • Black beans
  • Black olives
  • Tomatoes
  • Tarter sauce
  • Hot sauce
  • Tortilla chips
  • Shredded lettuce
  • Fresh cilantro

What kind of fish can I use for fish tacos?

Whether snapper, mahi mahi, grouper, flounder, halibut or cod, you can also use tilapia or pollack. Especially for Baja-style tacos.

Salmon isn’t necessarily traditional, but it’s delicious wrapped in tortillas. Plus, we love to use leftover salmon for tacos, and this Brown Sugar Baked Salmon recipe is also delish!

Lastly, we love this Best Grilled Rockfish Tacos recipe, if you’re starting to grill (now that spring is here!)

What are fish tacos made of?

Flaky and lean white fish fillets are traditionally used in fish tacos, with a mild flavor. A quick way for fish tacos is to use a good quality of fish sticks.

Also, fish tacos are all about the toppings!

How to serve a taco board

Everyone asks about how to keep the food hot. You basically make the board (lay out empty plates where the food will go), and when the fish is done, that is the last hot food to lay on the board.

  1. Prepare a large board (with a lip) with small bows for toppings and a plate in the center for the fish.
  2. While the fish is baking, fill the bowls with toppings and arrange on the board.
  3. Right before serving, heat the tortillas (you can fry, wrap in foil and heat in the oven, or microwave).
  4. Arrange the fish on the board, add the tortillas, and fill in any open areas with chips!
  5. Eat right away, while the food is hot.

Hosting in the future

Thinking ahead to when we can actually host a large group again, this recipe will be a sure PARTY HIT for any Mexican feast or for Cinco de Mayo?

I also think about how easy it is to have excuses to NOT entertain.

Now that we’re isolated, we have the time to evaluate what stops us from making that invite?

It couldn’t be that our houses are not perfect … could it?

Our houses don’t have to be perfect

Imperfections save us from ourselves!

When I go to visit friends in their homes, I never look around for imperfections. Which is funny, because it’s the imperfect things in our homes and lives that make us real and relatable to others.

Let’s say something does catch our eye … Oh, good, she has a junk pile, too. Or, Whew! She didn’t get those cobwebs. Or, … did I mention the dirty oven? (LOL). These things save us from ourselves!

They make us knowable, willing to push past the thought that we don’t have our act together all the time, but we’re still open to bringing people in, because our priority is about the bond and relationship with others.

It’s true, our imperfections make us humble!

So HAPPY TACO PARTY to everyone, on a smaller scale, or when we can start eating together again!

28-inch Charcuterie Board

Friends, here are the boards that I LOVE. A “lip” is the secret to the best charcuterie or dinner board, because the food does not fall off. [This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!]

Here are the affiliate links:

LARGE Hand-Carved Gabrielle Tray, Large – 28.5 inches round.

LARGE Hand-Carved Gabrielle Tray (gray) – 24 inches round.

MEDIUM Hand-Carved Vine Round Tray (white washed)

SMALL Hand-Carved Gabrielle Tray (gray) – 18 inches.

Rememember it says it is “not food safe,” so you need to prepare the board by either laying down parchment paper under the food, or you can “season” it like we did.

How to season a Charcuterie Board

If a wood board says it “not food safe,” you can lightly sand it down with sand paper, and rub down with beeswax and mineral oil.

Follow along how to season a charcuterie board for the details, but we used this butcher block and cutting board oil conditioner after we lightly sanded the board down.

a large oval white serving tray

Everyday Enamelware Serving Tray

Today I’m using an Everyday Enamelware Serving Tray by LeCreuset!

It has a porcelain enamel durable coating, easy to clean, it’s shatterproof, and resistant to stains, scratches and rust. YAY!

It’s also lightweight and versatile, and I LOVE IT.

Did I mention, it’s food safe?

Use it for a tray to carry food or glasses to your deck, or as a food board!

You can buy the Everyday Enamelware Serving Tray by LeCreuset, HERE.

I also found this on Amazon, a LARGE charcuterie board, but it doesn’t have a lip. This Pine Extra Large Charcuterie Board is 22 inches round.

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Epic Fish Taco Board

Ingredients

  • 1 bag Trident Panko Breaded Wild Caught Pollock Fish Sticks
  • 24 street taco tortillas
  • 1 1/2 cup salsa
  • 1 1/2 cup cheese, grated
  • 1 cup Pico de gallo
  • 2 avocados, sliced
  • 1 red onion, thinly sliced or chopped
  • 10 mini limes, cut in half
  • 1 cup black beans, rinsed and drained
  • 1 cup black olives, drained
  • 1 cup tomatoes, diced
  • 1 cup tarter sauce
  • tortilla chips
  • shredded lettuce
  • fresh cilantro
  • hot sauce, optional

Instructions

  • Prepare a large board (with a lip) with small bows for toppings and a plate in the center for the fish.
  • While the fish is baking, fill the bowls with toppings and arrange on the board.
  • Right before serving, heat the tortillas (you can fry, wrap in foil and heat in the oven, or microwave).
  • Arrange the fish on the board, add the tortillas, and fill in any open areas with chips!
  • Eat right away!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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