Taco-Nacho Board
Taco night just got an epic cheesy twist! This taco board has it all – protein options, fresh and roasted toppings, warm corn tortillas, and TWO must-try flavors: Sharp Cheddar and Cheddar & Jalapeño Pub Cheese® by Président®. Not in the mood for tacos? Grab some chips and make instant nachos! These creamy, flavorful spreads are game changers. Whether you spread, dip, or dollop – the choice is yours!
Prep Time
30 minCook Time
25 minIngredients
- Sharp Cheddar Pub Cheese®, in a bowl
- Cheddar & Jalapeño Pub Cheese®, in a bowl
- small white corn tortillas, lightly charred
- tortilla chips
- 4 small chicken breasts (around 1 lb), baked and sliced
- 1 lb medium shrimps, baked
- shredded lettuce
- shredded red cabbage
- sliced avocados
- 4 cups roasted bell peppers, sliced
- 3 cups roasted onions, sliced
- lime wedges
- cilantro leaves
- sliced fresh cucumbers
- 4 cups frozen or fresh corn off the cob, roasted, served in a bowl
- fresh and pickled jalapeños
- pico de gallo, in a bowl
- pineapple salsa, in a bowl
- guacamole or avocado crema, in a bowl
- crema Mexicana, in a bowl
- black beans in a bowl, topped with Pub Cheese®
- taco seasoning
- olive oil
Instructions
- Below are the roasting instructions for chicken, shrimps and veggies. No need to roast each food separately. All of those are adjusted to have the same cooking temperatures so you can roast those at once. Two large sheet pans are more than enough for combining all the veggies and meats to minimize total cooking time. Some foods have shorter cooking times. Just make sure you take those out of the sheet pan on time.
- Rub chicken breasts with 4 tbsp olive oil and 2 tbsp taco seasoning and roast on a lined sheet pan at 425º F for 35-40 minutes.
- Rub medium shrimps with 4 tbsp olive oil and 2 tbsp taco seasoning and roast on a lined sheet pan at 425º F for 7-8 minutes.
- Toss the corn with 3 tbsp olive oil and 1 tbsp taco seasoning and roast on a lined sheet pan at 425º F for 20 minutes. Finish with a drizzle of lime juice and chopped fresh cilantro.
- Toss the sliced bell peppers with 3 tbsp olive oil, salt and pepper to taste, and roast on a lined sheet pan at 425º F for 25 minutes.
- Toss the onions with 2 tbsp olive oil, salt and pepper to taste, and roast on a lined sheet pan at 425º F for 25 minutes.
Featured Product
Pub Cheese® by Président® Sharp Cheddar
Aged cheddar expertly combined with milk and cream.
Learn More
Pub Cheese® by Président® Cheddar & Jalapeno
Jalapeños spice up a blend of cheddar, milk, and cream.
Learn More
Annie Siegfried
Hey! My name is Annie. I’m a food writer and
photographer with a passion for blending
flavor and nutrition into all my recipes. My
goal is to inspire you to cook meals that are
not only delicious but also packed with
nutrients. The recipes I make are inspired by
the people I love most and places I visit. I’m a
big supporter of intuitive eating, and against
any restrictive diets.
