This easy Taco Party Board is perfect for hosting a Mexican-style dinner party with two different taco types - pulled barbecue (shredded) chicken and ground beef tacos! Impress your guests with this epic party board that is enough to feed a crowd!
Some of our best Mexican-inspired dishes include Mexican stuffed peppers, street corn dip, and slow-cooker chicken tinga tacos.
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Ingredients
For the Pulled Pork
- Chicken- boneless and skinless
- Barbecue sauce
- Worcestershire sauce
- Brown sugar
- Salt
For the Guacamole
- Avocados
- Tomato
- Onion
- Fresh cilantro
- Lime juice
- Sea salt
- Black pepper
- Garlic clove
- Jalapeno (optional)
For Ground Beef Taco Flling
- Ground beef
- Oregano, dried
- Cumin powder
- Garlic powder
- Ground pepper
- Chilli flakes or fresh hot peppers
- Tomato sauce/paste
- Salt to taste
- Warm water
To Assemble the Tacos
- Soft taco shells
- Hard taco shells
- Tomato
- Red onion
- Semi-hard cheese
- Cilantro
- Chinese cabbage or your favorite lettuce
Condiments
- Tabasco sauce
- Lime wedges
- Sour cream (optional)
- Red cabbage
- Taco salsa sauce
- Jalapenos,
- Black olives
- Guacamole- earlier prepared
- Nachos- of your choice
Step by step photos can be found below the recipe card.
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Tips
- Cut the chicken breasts in two lengthwise. This will make it easier for you to pull them apart later.
- The finer you pull the chicken the easier it will be to eat. Thinner strips are a better way to go!
- Keep your guac from browning. First, wrap cling film closely on top of the guacamole, add another layer over the bowl, and transfer to the fridge. Another easier way is to pour cold water over your guacamole, cover it with a plate, and transfer it to the fridge.
Serving Suggestions
Try these other condiment that goes with tacos:
- Lime Cilantro Rice
- Mango Habanero Salsa
- Beans
- Iceberg lettuce
- Red cabbage
- Cilantro
- Guacamole
- Salsa
- Chili peppers
- Jalapenos
- Sour cream
- Cheese
- White, red onion
- Olives
- Coleslaw
- Thinly sliced or grated carrots
- Pickles
- Sliced tomatoes
- Corn (can) or grilled mexican-style corn on the cob
- Simple veggie salad
- Grilled zucchini
Julia's Tip
I used a wooden round 28-inch large taco board. If you find a bigger one instead, you can either make more tacos or simply fill the empty spaces with extra condiments and nachos.
Storing and Make-ahead Instructions
- To Store. If you have leftovers, separate the components and store them separately in airtight containers to maintain freshness and prevent flavors from mingling too much.
- To Make Ahead. You can make the pulled pork, guacamole, and beef taco filling in advance and keep them in the fridge. You can just reheat the chicken and beef right before assembling.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe
Taco Board Recipe
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INGREDIENTS
Taco filling no. 1 - Ground Beef
- 1 lb ground beef
- 1 teaspoon oregano, dried
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon chili flakes , or a hot pepper mix
- ½ cup tomato sauce/paste
- salt , to taste
- 1 tablespoon warm water
Taco filling no. 2 - 4 hrs slow cooker Pulled Barbecue Chicken
- 2 lbs chicken, boneless skinless
- 1 cup Barbecue sauce
- 1 tablespoon Worcester sauce
- 2 tablespoon brown sugar
- 1 tablespoon salt
For Guacamole
- 4 avocado
- 1 tomato, diced, large
- ½ onion, diced, medium
- ½ cup fresh cilantro, chopped
- 1 lime, for lime juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ garlic clove, minced, medium
- 2-3 jalapeno, sliced (optional)
For Tacos
- 8 soft taco shells
- 24 hard taco shells
- 1 to tomato, diced, large
- ½ red onion, diced
- 2 cup semi-hard cheese, (or more), grated
- ½ cup cilantro, freshly chopped
- ½ cup Chinese cabbage, or your favorite lettuce
For Condiments
- 1 Tabasco sauce
- 1 lime, wedges
- 1 cup sour cream, (optional)
- 2-3 cups red cabbage, thinly chopped
- 1 can taco salsa sauce
- ½ cup jalapenos, sliced
- ½ cup black olives
- 1 bowl Guacamole, (freshly prepared)
- 1 bag nachos, of your choice
INSTRUCTIONS
Beef
- In a large skillet over high heat add ground beef and cook for 2-3 minutes. Then add all the dry ingredients and stir occasionally. When beef is almost cooked add tomato sauce and water and let it simmer for another 5 minutes.
- Remove from heat and keep it warm and covered.
Chicken
- Place the chicken in slow cooker/multicooker. Feel free to cut the chicken breasts in two’s lengthwise, it will be easier to pull the chicken apart later.
- Add barbecue sauce, Worcester sauce, sugar and salt. Stir well from the bottom up until the chicken is evenly covered in the sauce mix.
- Set timer to 4 hours.
- I like to pause after 2 hours and pull the chicken apart using two forks and then leave it to cook in the sauce for 2 more hours. When doing so, be careful not to scratch the surface of the slow cooker. Alternatively, you can pull the chicken apart when it will be fully cooked (after 4 hours).
Guacamole
- In a medium bowl muddle avocado, drizzle with lime juice, and leave aside while you cut the vegetables. When ready, add all the rest ingredients to avocado mash and stir to combine.
Taco Board
- For your taco board, the first thing you’ll need to do is to lay down some parchment paper all over the board.
- Place the condiment bowls in the center and organize them the way you like. Make sure to leave some room on the outside for your taco shells.
- Warm up the taco shells according to the taco shell package instructions.
- Taco no. 1 - Fill the soft taco shells with the cooked ground beef and organize them closely together on the board. Then, on top of the beef, add a layer of tomatoes, dollop of guacamole, sour cream, grated cheese, and garnish with freshly chopped cilantro leaves.
- Taco no. 2 - Next, take your hard taco shells and fill with a heaping tablespoon of pulled chicken, add a layer of grated cheese and transfer to warmed up to 350 F oven. When cheese is melted, remove the taco shells, transfer to the board, organize and add a bit of red onion on top. Garnish with cilantro (optional).
- Fill the empty spaces with nacho chips of your choice.
- Prepare an additional larger bowl with sour cream in case your guests would like to dip nachos in it or add to their
- Add spoons to the condiments where needed and serve!
NOTES
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step-by-Step Photos
STEP 1 Make the Slow Cooker Pulled Barbecue Chicken
- Place the chicken in the slow cooker/multicooker.
- Add barbecue sauce, Worcester sauce, sugar, and salt. Stir well from the bottom up until the chicken is evenly covered in the sauce mix.
- Set a timer to 4 hours. I like to pause after 2 hours and pull the chicken apart using two forks and then leave it to cook in the sauce for 2 hours more. When doing so, be careful not to scratch the surface of the slow cooker. Alternatively, you can pull the chicken apart once the chicken is fully cooked.
STEP 2 Make the Guacamole
- Prep the avocado. In a medium bowl muddle avocado until almost creamy, drizzle with lime juice, and leave aside while you cut the vegetables.
- When ready, add all the rest ingredients to the avocado mash and stir to combine. When ready to serve, simply pour out the water and you’ll have perfectly green guacamole!
STEP 3 Make the Ground beef taco filling
- Cook the ground beef. In a large skillet over high heat add cooking oil, and beef and cook for 2-3 minutes, then add all the dry ingredients and stir occasionally.
- When beef is almost cooked, add tomato sauce and water. Let it simmer for another 5 minutes.
- Remove from heat and keep it warm and covered.
STEP 4 Assemble the Taco Board
- For your taco board, the first thing you’ll need to do is lay down some parchment paper all over the board.
- Place the condiment bowls in the center and organize them the way you like. Make sure to leave some room on the outside for your taco shells.
- Warm up the taco shells according to the taco package instructions
Taco no. 1 - Fill the soft taco shells with the cooked ground beef and organize them closely together on the board.
Then, on top of the beef, add a layer of tomatoes, a dollop of guacamole, sour cream, and grated cheese, and garnish with freshly chopped cilantro leaves.
Taco no. 2 - Next, take your hard taco shells and fill them with a heaping tablespoon of pulled chicken, add a layer of grated cheese, and transfer to oven warmed up to 350 F.
- When the cheese is melted, remove the taco shells, transfer them to the board, organize and add a bit of red onion on top (optional). Garnish with cilantro (optional).
- Fill the empty spaces with nacho chips of your choice.
- Prepare an additional larger bowl with sour cream in case your guests would like to dip nachos in it or add it to their tacos.
Add small teaspoons to the condiments, where needed, and serve this yummy board of deliciousness!
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
KAILEIGH
everyone enjoyed! thank you, do you have other taco recipes?
Julia
Thank you Kaileigh! Not yet! BUT I am currently working on vegan taco recipes, so stay tuned!
Julia
Enjoy this epic tasty Taco board and please let me know what do you think!? 🙂
Diana
So decadent and full of flavor. Love what you’re doing, keep it up!
Julia
Thank you so much, so happy to read this