How to Make the Best Taco Dinner- Build an Epic Taco Board

My favorite Mexican dinner of all time is the ever-so-versatile taco. I make some version of a taco dinner about once a week in the form of a taco board. A charred tortilla with a chopped protein, sautéed veggies, and a creamy sauce is all it takes to build the best taco board out there. You can customize your taco dinner spread to fit any age or stage your children are in, and you better believe Mom and Dad will enjoy it too! Plus, the taco board display is just top notch. 
Putting together this family friendly taco dinner is simple and easy since you can switch out your proteins, veggies, and sauces for whatever you have available or enjoyed most. The beauty of this family taco dinner is that you can pull whatever foods you have from your fridge and pantry, and use them as taco fillings. You can even use leftovers from previous dinners, warm them up, and set them on a wooden board in order to reuse them as taco fillings. 
I love setting out all my taco stuffing options on the table, or on a wooden board, and have the kids assemble their own tacos. It empowers them to make their own choices, and also get actively involved in the dinner process, likely making them more excited to eat what's on their plate!
So stock up on tortillas, because once you start on this Mexican Taco Board Dinner (on the Prep + Rally Board), you will never be able to go back. A meal for all ages, tastes, and even generations? That's Tacos for you. 
Here are the Top Five Simple Taco Fillings you need to try at your next Taco Tuesday Dinner. 
Barbacoa Short Ribs
BBQ Pulled Chicken
Sausage and Peppers
Curried Cauliflower and Tahini Slaw *vegetarian!
Quick and Easy Pickled Onions
Barbacoa Short Ribs
3 lbs. boneless short ribs
Salt and pepper to season meat
1 onion, thinly sliced
3 cloves garlic, minced
¾ cup BBQ Sauce
¼ cup teriyaki sauce
2 limes juiced
2 bay leaves
2 tablespoons apple cider vinegar
½ cup vegetable stock
2 teaspoons cumin
If cooking in a baking dish, pre-heat oven to 350°F and spray a 9 x 13 baking dish with nonstick spray. Mix all ingredients together in the baking dish. Bake covered for 2 ½ - 3 hours. 
If using a slow cooker, mix all ingredients together in the slow cooker, and cook on high for 6 hours or low for 9-10 hours. 
BBQ Pulled Chicken
1 ½ cups BBQ Sauce of Choice
2 cups vegetable stock
5 lbs boneless skinless chicken breasts
In a medium or large pot, mix together the BBQ sauce and stock, and bring to a simmer. Add the Chicken, being sure all is submerged in the liquid, and continue to summer uncovered for 20-25 minutes, until cooked through and soft. 
Remove from liquid (reserve it for later) and shred the chicken with two forks. Return chicken back to the pot and cook for an additional 3-4 minutes in the sauce. 
Serve in tacos!
Sausage and Peppers
2 tablespoons oil
24 oz mild sweet Italian sausage links (sliced into thin rounds)
1 onion halved and thinly sliced
2 red peppers, thinly sliced
3 sage leaves finely chopped
½ cup canned diced tomato
1 teaspoons salt
1 teaspoon paprika
1 tablespoon ketchup
Heat oil in a large pan. Saute the sausage until golden, on medium high heat.
Add onions and peppers and continue to cook until softened. Add the sage and mix around for an additional minute or two. Next add the canned tomato, ketchup, and spices. Mix together and cook for 5-8 minutes longer until cohesive. Serve in tacos!
Curried Cauliflower and Tahini Slaw
3 heads cauliflower, cut into bite size florets
4 tablespoons oil
1 ¾ teaspoons salt
2 teaspoons garlic powder
2 teaspoons curry powder
2 teaspoons paprika
2 teaspoons honey
Line a baking sheet with parchment paper and add the cauliflower. Toss with oil and spices and roast in a 425°F oven for 50 minutes until soft, yet crisp at the edges. 
Tahini Slaw:
1 tablespoon tahini
2 tablespoons soy sauce
½ teaspoon toasted sesame oil
½ tablespoon rice vinegar
½ lime juiced
1 tablespoon ginger, grated
Pinch red pepper flakes
1, 8 ounce package pre shredded cabbage/ slaw mix
In a medium bowl, whisk together ingredients for tahini dressing. Add the pre-shredded cabbage or slaw mix and toss to coat. 
Quick and Easy Pickled Onions
1 cup rice wine vinegar
2 tablespoons maple syrup
2 teaspoons salt
2 medium purple onions, thinly sliced
Place vinegar, maple syrup, and salt into a medium pot. Bring to a boil and then remove from heat. Meanwhile place onions in a large storage container or jar with a tight fitting lid. Pour hot vinegar over the onions until they are covered. Let cool and sit for a few hours before using them in your loaded taco dinner!
All taco’d out? Never! Just switch up your fillings and you have a brand new full family meal. For absolute ease, display all your taco dinner fillings on the Prep and Rally Board and dinner is served! Be sure to tag @prepandrally so I can see how you rally on your board.

Leave a comment