This Taco Party Board is easy to make and is perfect for hosting a festive Mexican-style dinner party with two types of tacos—pulled barbecue chicken and ground beef tacos!
Impress your guests with this epic charcuterie board on Taco Tuesday or Cinco de Mayo.
Easy Taco Board
As a food professional, I’ve learned that hosting doesn’t have to be complicated to be impressive.
This EPIC Taco Board is designed to make entertaining both effortless and fun. With a thoughtful mix of barbecue chicken and beef tacos, plus all the fixings, it’s easy to assemble and ensures there’s something for everyone.
Whether you’re a seasoned host or new to creating party boards, this guide will help you pull it off with confidence and flair!
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Ingredients Needed to Make a Taco Board
Pulled Chicken
- Chicken - Boneless and skinless.
- Sauces - Barbecue sauce and Worcestershire sauce to add a sweet and savory flavor.
- Seasonings - Brown sugar and salt will balance the flavors nicely.
Ground Taco Meat
- Ground beef - Use lean ground meat to keep the filling from becoming greasy.
- Spices - This recipe calls for dried oregano, cumin powder, garlic powder, ground pepper, chili flakes or fresh hot peppers.
- Seasonings - Tomato sauce or paste and salt to taste. Instead of separate spices, you can also use store or homemade taco seasoning.
- Warm water
To Assemble the Tacos
- Taco shells -Both soft and hard shells are needed for the board.
- Veggies - Tomato, red onion, cilantro, Chinese cabbage, or your favorite lettuce for more flavor, color, and texture.
- Cheese - We used semi-hard.
- Easy Guacamole - be sure to check out my tips on how to store guac so it lasts!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Taco Board
STEP 1: Make the Pulled Barbecue Chicken
- Cook the chicken. Cut the chicken breasts in half lengthwise and place them in a slow cooker or multicooker.
- Season. Add barbecue sauce, Worcestershire sauce, sugar, and salt. Stir well to coat the chicken evenly with the sauce.
- Set the timer for 4 hours.
- After 2 hours, you can pause to pull the chicken apart with two forks, then continue cooking for another 2 hours. Be careful not to scratch the slow cooker. Alternatively, pull the chicken apart after the whole 4 hours.
STEP 2: Make the Guacamole
- Prep the avocado. Muddle the avocado in a medium bowl, then drizzle it with a squeeze of lime juice.
- Add all the sliced vegetables to the avocado mash. Stir to combine, cover, and set aside.
STEP 3: Make the Ground beef tacos
- Cook the beef. Heat oil in a large skillet over high heat, add ground beef, and cook for 2 to 3 minutes. Add all dry ingredients and stir occasionally.
- Season and simmer. Before the beef is fully cooked, add tomato sauce and water. Let it simmer for another 5 minutes.
- Remove from heat and keep it warm and covered.
STEP 4: Put it all together!
Here's the fun part!
- Lay parchment paper over the board, then position the condiment bowls in the center and arrange them as you like. Leave space on the outside for taco shells.
- Warm up the shells according to the package instructions.
- Taco no. 1 - Load the soft shells with the cooked ground beef, then place them closely on the board. Add a layer of tomatoes, Guacamole, sour cream, grated cheese, and garnish with chopped cilantro.
- Taco no. 2 - Fill hard shells with a heaping tablespoon of pulled chicken, then add a layer of grated cheese. Transfer to a 350°F oven until the cheese melts. Remove from the oven, place taco shells around the board, and add red onion on top. Garnish with cilantro (optional).
- Fill empty spaces with nacho chips. Prepare a larger bowl with sour cream to dip the snacks in. Add spoons to the condiments where needed. I hope you enjoy it!
Love Mexican food? You might want to try our Mexican stuffed peppers, street corn dip, and street tacos. Perfect for weeknight cravings.
Tips For Making Taco Board
- Cut the chicken breasts in two lengthwise. It will be easier for you to pull them apart later.
- The finer you pull the chicken, the easier it will be to eat. Thinner strips are sure to be enjoyed better.
- 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. An easier way is to pour cold water over it, cover it with a plate, and transfer it to the fridge.
- Arrange thoughtfully. Place larger items first and fill gaps with smaller toppings around the board. Use colors and textures to make the board visually appealing.
What to Serve with Taco Charcuterie Board
Tasty tacos are the perfect choice for any gathering with their customizable nature and endless flavor possibilities.
Here's what you can add for sides and condiments:
- Lime Cilantro Rice
- Mango Habanero Salsa
- Refried beans or black beans
- Tortilla chips
- Pico de gallo
- Shredded lettuce, cabbage
- Shrimp or strawberry salsa
- Chili peppers or jalapenos
- Sour cream
- Grate cheese
- White or red onion (I love these pickled onions)
- Olives
- Coleslaw
- Corn (can) or grilled Mexican-style corn on the cob
- Grilled zucchini
- Carnitas
- Quesadillas
- Radish
- A glass or jug of margarita!
Julia's Tip
I used a round 28-inch wood board. If you find a bigger food board, tray, or sheet pan, you can make more tacos or fill the gap with extra condiments and crunchy tortilla chips or veggies.
Taco Party Board 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 meat taco fillings and guac in advance and keep them in the fridge. You can reheat the proteins right before assembling them.
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Recipe Card
Taco Board
This ultimate Taco Party Board has everything you need for your next family night or fiesta-themed party. Make taco night a blast and bring people together with this epic charcuterie board.
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INGREDIENTS
Taco filling no. 1 - Ground Beef
- 1 pounds 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 pounds chicken, boneless skinless
- 1 cup Barbecue sauce
- 1 tablespoon Worcester sauce
- 2 tablespoons 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.1 pounds ground beef, 1 teaspoon oregano, 1 teaspoon cumin powder, ½ teaspoon garlic powder, 1 teaspoon ground pepper, 1 teaspoon chili flakes, ½ cup tomato sauce/paste, salt, 1 tablespoon warm water
- 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.2 pounds chicken
- Add barbecue sauce, Worcester sauce, sugar and salt. Stir well from the bottom up until the chicken is evenly covered in the sauce mix.1 cup Barbecue sauce, 1 tablespoon Worcester sauce, 2 tablespoons brown sugar, 1 tablespoon salt
- 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.4 avocado, 1 tomato, ½ onion, ½ cup fresh cilantro, 1 lime, ½ teaspoon sea salt, ¼ teaspoon black pepper, ½ garlic clove, 2-3 jalapeno
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.8 soft taco shells, 24 hard taco shells
- 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.1 to tomato, 2 cup semi-hard cheese, 1 cup sour cream, 1 bowl guacamole, ½ cup cilantro
- 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).½ red onion, 2 cup semi-hard cheese, ½ cup fresh cilantro
- Fill the empty spaces with nacho chips of your choice.1 bag nachos
- 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
- 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, guac, and beef taco filling in advance and keep them in the fridge. You can reheat the chicken and beef right before assembling.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 1338kcalCarbohydrates: 47gProtein: 13gFat: 124gSaturated Fat: 37gPolyunsaturated Fat: 23gMonounsaturated Fat: 56gTrans Fat: 1gCholesterol: 123mgSodium: 1392mgPotassium: 877mgFiber: 10gSugar: 16gVitamin A: 1106IUVitamin C: 36mgCalcium: 116mgIron: 3mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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
Julia
Enjoy this epic tasty Taco board and please let me know what do you think!? 🙂
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!