Easy Taco Dinner Party Board (with 2 different taco recipes)

This Easy Taco Dinner Party Board recipe 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 Taco Board that is enough to feed a crowd!

About This Recipe and Meal Prep

This Easy Taco Dinner Party Board has EVERYTHING you'll need for an epic food board!

In this post I share the two most popular and in my opinion the best taco recipe fillings out there - tacos with pulled barbecue chicken (pre-cooked shredded chicken) and tacos with ground beef in tomato sauce with herbs.

I also have a recipe for the best Slow Cooker Pulled Beef that you can use in your taco board.

For the condiments, I’ve chosen red cabbage, jalapenos, salsa, guacamole, and sour cream. 

I think it's the easiest way to feed a crowd, especially if you're short on time.

And don't worry if it seems so much to do at once. You can simply divide and do your prep the day or two before.

For example, the pulled chicken, and beef can be made the night before and heated up when you are ready to serve the tacos.

Condiments can be chopped and placed in serving bowls the day before, just make sure to wrap them up in plastic wrap tightly or place them in an airtight container.

That's exactly what I did and it turned out so delicious + saved me some time on the event day!

What do you need for a taco dinner board?

This taco board will sure to become a family favorite. First, you'll need to prep, cook the taco fillings, and make guacamole.

STEP 1 PULLED PORK

Ingredients for 4-hour slow cooker Pulled Barbecue Chicken

• chicken, boneless skinless
• Barbecue sauce 
• Worcestershire sauce
• brown sugar
• salt

How To Make Slow Cooker Pulled Barbecue Chicken

• Place the chicken in the slow cooker/multicooker. Feel free to cut the chicken breasts in two lengthwise, it will be easier to pull them 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 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 when the chicken will be fully cooked (after 4 hours).

The finer you pull the chicken the easier it will be to eat. Thinner strips are a better way to go!

STEP 2 GUACAMOLE

• avocados
• tomato, large, diced
• onion, medium, diced 
• fresh cilantro, chopped
• lime, juice
• sea salt
• black pepper
• garlic clove
• jalapeno (optional)

When ready to serve, simply pour out the water and you’ll have perfectly green guacamole!

STEP 3 BEEF

For Ground Beef Taco filling recipe you'll need 8 ingredients:

• ground beef
• oregano, dried
• cumin powder
• garlic powder
• ground pepper
• chilli flakes or fresh hot peppers
• tomato sauce/paste
• salt to taste
• warm water

What Condiments you'll need for Taco Board

• Tabasco sauce
• lime, wedges
• sour cream (optional)
• red cabbage, thinly chopped
• taco salsa sauce
• jalapenos, sliced
• black olives
• Guacamole (earlier prepared)
• 1 bag of nachos, of your choice

STEP 4 THE TACO BOARD

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!

For this recipe, I’ve used a wooden round 28-inch large taco board. If you find a bigger one instead, then either make more tacos or simply fill in the empty spaces with extra condiments and nachos. 

What Other Condiments Go 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

So here you go, my style of Mexican taco dinner night. I hope you and your guest will enjoy this Easy Taco Board recipe! 

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Easy Taco Dinner Party Board (with 2 different taco recipes)

Julia | The Yummy Bowl

This Easy Taco Dinner Party Board recipe is a perfect for hosting a Mexican style dinner party with two different taco types - pulled barbecue (shredded) chicken and ground beef tacos. Wow your guests with this Epic Taco Board that is enough to feed a crowd!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Appetizer, Main Course

Cuisine American, Mexican

Servings 10 people

INGREDIENTS

  

1x2x3x

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

For this recipe, I’ve used a wooden round 28-inch large taco board. If you find a bigger one instead, then either make more tacos or simply fill in the empty spaces with extra condiments and nachos.

Serves about 8-10 people or more, depending on how hungry they are! 

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.