Taco Taco Taco!
Whether creating a game day spread, or celebrating Cinco de Mayo, or Taco Tuesday, we love this mini steak tacos board with favortie sides.
Have you heard of the “taco taco taco song?” Today I’m happy to share with you a simple Taco Board (that goes well with that song), and all the tips for How to Make an Epic Board! And if you’re looking for how to make Del Taco Taco Tuesday (tacos), set out with your favorite dips and chips. You may also love my Easy Taco Dinner Recipe Board.
Taco Taco Taco
Make dinner special with an awesome build-your-own Mexican-inspired board. This board is served on my 20-inch Big Board, a food safe board with a lip, so the food doesn’t fall off. You may want to check out my four epic size boards.
- Coconut cilantro rice
- Homemade Refried Beans
- Mini steak tacos
- Red salsa
- Grilled Corn Pineapple Salad or Charred Grilled Corn Salad
- Pickled red onions
- Fresh pineapple chunks
- Lime & cilantro
- Chips (optional)
How to make mini steak tacos
This board has everything you need for the ultimate Cinco de Mayo party! It’s actually very simple … because do you ever have leftover steak? I love to freeze it, and then it’s ready to go in tacos–BAM!
This is my go to recipe to use up leftover steak—it comes together in less than 15 minutes! Feel free to sub out the mozzarella for another stringy option, or swap out the protein for leftover chicken or pork!
- Lay down the tortillas on a baking sheet (lined with parchment) so they are barely touching.
- Sprinkle 2 Tbsp of cheese onto the center of each.
- Divide the steak onto the tortillas and place in the oven for 7-10 minutes or until the steak is warm and the cheese is melted. Don’t bake them too long or the tortillas will dry out.
Tips for Creating a Taco Taco Taco Board
The bigger the board, and always with a lip around it, the better! What used to be a “taco bar” is now served on a board! When people gather around my boards, it generates the best conversation and fun! Everyone loves a board or a feast where you can “make your own.” Boards bring people together, and that is what I love about them. I love creating boards, like this fantastic cheese board.
The first thing you do is plan out where the hot dishes will go. Select your bowls (or plate), and arrange on the board. Then decide how you will fill in the board. Chips are a given for a taco board, but we also had fresh pineapple for this board (and served chips on the side). There are no hard rules with making boards; just make them your own!
Here are my favorite nesting bowls that are perfect for the small amounts of sour cream, salsa, onions, cheese, etc.
How to Assemble
This board is so easy to assemble. The vibrant colors pop and add a delicious flair.
You can never have enough food and sides to go along with it all. When friends and family gather around the taco board, they are not only experiencing a taco meal, but they are having a conversation and creating more together than they would apart. I love board, because they bring everyone together during a game or special night.
- Start by putting the larger bowls on the board first.
- Build around those with the extra space that is available.
- At the end, add fresh cilantro, and lime wedges!
What goes on the board?
- The meat. We used steak, but you can use ground turkey, beef, pork, or chicken.
- Mexican rice. We made a delicious jasmine rice, with lemon and cilantro. [Recipe on the blog next week!]
- Beans. We made our own refried beans
- Side salad. We served this Charred Grilled Corn Salad, which can be served on the side, or on top of the tacos.
- Hard or soft shell tortillas. We melted cheese in small flour tortillas, with chopped steak. Use can also use hard shells.
- Toppings. Any toppings, like finely sliced iceberg lettuce, chopped tomato, onions, cilantro, guacamole, salsa and sour cream. Don’t forget cheese and pickled jalapenos.
- Fruit – we always add a fresh fruit of the season (strawberries, pineapple, watermelon) for a taco board, whether it’s served on the board or on the side.
- Chips – optional, or serve them on a side in a bowl if you run out of room on the board!
A board, bowls, and people to enjoy the deliciousness!
Decide which board you will use, and what size it needs to be, per the guests you are serving.
You can also use a large sheet pan. Just make sure it can fit all your ingredients.
Yes, we had our neighbors over to share this board with us!
Storing the “big board”
Everyone asks how I store my boards. In my old house, they fit up on top of my cabinets. In this house, I have them stacked together in the dining room. You can also use the 23 x 36-inch board for a bathtub caddy! Or the Lazy Susan in the center of a dining table or coffee table. The ideas are endless!
The Big Board®
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- NEW 12 x 24-inch maple
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
More recipes you may enjoy:
Make your own Salsa Fresca
Everyone RAVES about this homemade Sweet Smokey Zucchini Salsa Recipe! For sure, print and save this recipe for summer to use up all that zucchini!
Get the Recipe:
How to Make an Epic Steak Taco Board
- 1 serving coconut cilantro rice, or other rice
- 1 serving refried beans
- 12 mini steak tacos
- ½ c red salsa
- 1 c corn salad
- ½ c pickled red onion
- 1 pound fresh pineapple chunks
- Lime to serve
- Cilantro to garnish
Pickled red onions:
- 1 red onion peeled and thinly sliced
- 4 limes juiced
- 1 Tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 tsp sugar
- ½ teaspoon fresh ground pepper
- 1-1 ½ pound leftover steak, cut into bite sized pieces
- 12 mini flour tortillas
- ¾ c mozzarella cheese , grated
- salsa and other sides to serve
- Add hot mini steak tacos (flour tortillas, steak, melted cheese) to the board right before serving.
- In bowls, fill with refried beans, rice, corn salad, salsa, red onions, and rice.
- Fill in open areas with fruit (pineapple, strawberries, or watermelon).
- Optional to serve with sour cream and tortilla chips!
Directions for red onions:
- In a bowl or jar, add all ingredients and toss to combine.
- Refrigerate for at least 30 minutes before serving.
- Taste again before serving and add salt if needed.
Directions for steak tacos:
- Preheat oven to 350. Lay down the tortillas on a baking sheet (lined with parchment) so they are barely touching.
- Sprinkle 2 Tbsp of cheese onto the center of each.
- Divide the steak onto the tacos and place in the oven for 7-10 minutes or until the steak is warm and the cheese is melted. Don’t bake them too long or the tortillas will dry out.
WHAT IS IN THE BLUE BOWL, REFRRIED BEANS?
Yes! Homemade refried pinto beans!