Build Your Own Taco Board (With Crunchy Taco Bites You’ll Want on Repe

There are nights when all you want is a margarita and a good chip. And then there are nights when you want to build something fun, hands-on, and joyfully messy.

Enter: the taco board.

A little salsa, a few pickled things, some cool crème fraîche, and the star of the show, crunchy taco bites that are golden and crispy on the outside, warmly spiced on the inside. You can keep things simple or go all out. Either way, this is dinner that feels like a party, even if it’s just a Tuesday.

Let’s build.

First lets start with one of my family's all time favorites:

Crunchy Taco Bites: A New Classic

Be warned, these are dangerously snackable, especially when noshed while sipping on margaritas!

Start with the meat:
Brown your favorite protein (or mushrooms if preferred) in 2 tbsp of avocado oil. Add the taco seasoning (see below for notes on making your own!) and a splash of broth or water, simmer until thickened and flavorful.

Simmer:
After browning, add ½ cup chicken broth or water, cover, and simmer on low for 10–15 minutes until saucy and cooked through.

Assemble:
Scoop cooled filling into round wonton or gyoza wrappers. Brush edges with water, fold over using a dumpling press (this one’s my favorite), or fold over annd press with an fork and seal.

Pan-fry:
Heat 2 tbsp avocado oil in a skillet. Sauté the taco bites until golden and crispy on both sides. They’re just as good warm as they are at room temp.

Vegetarian Swaps:
Try scrambled eggs, sautéed tofu, or a mix of beans and cheese. Add diced onion or bell pepper while cooking for even more flavor.

Do I have to make homemade Taco seasoning?
In a word, no. But I highly recommend it, because this is the majority of the deliciousness of this taco meat!

Here’s my go-to taco seasoning blend - easy to toss together, flavorful, and made with everyday spices you probably already have tucked in a drawer somewhere.

DIY Taco Seasoning:
Toss together:

1 tbsp chili powder
I use the classic American-style blend here—it’s mellow, flavorful, and gives that signature taco taste. If you’re after more heat or a bolder chili kick, you can sub in straight-up ground chiles instead.
1 tsp cumin
A little smoky, a little warm, and totally essential. This is one of those spices I reach for constantly—kind of the unsung hero of weeknight dinners.
1 tsp garlic powder
Make sure it’s the pure kind, not garlic salt—unless you’re a rebel who likes to live salty. I like the flexibility of adding the salt separately.
½ tsp paprika
Sweet paprika keeps things cozy and mellow, but if you’re in the mood for something smokier, swap it in. It’s all about what makes your kitchen smell amazing.
½ tsp oregano
If you’ve got Mexican oregano, great. If not, a sprinkle of the Italian version works just fine—it brings that grounding herbal note that makes everything taste just a little more thoughtful.
½ tsp kosher salt & ¼ tsp black pepper
A pinch of salt and a few cracks of black pepper help tie the whole blend together. Nothing fancy, just the kind of simple seasoning that makes tacos taste like tacos. pinch of red pepper flakes or cayenne pepper, optional

The Salsa: Pico de Gallo with a Little Twist

You know it, you love it. But this version has a surprise: a bit of oregano, finely chopped and tossed in with the cilantro. It’s unexpected, and it will very quickly become a favorite.

To make:

4 ripe tomatoes, finely chopped
2 scallions (or green onions), diced
1 garlic clove, finely minced
A small handful of cilantro, coarsely chopped
½ teaspoon dried oregano (trust me)
Juice of half a lime
Pinch of salt

Toss everything in a bowl. Adjust the lime to taste (I swear by this handheld juicer to get every drop). Chill until ready to serve.

The Extras That Make It a Board

Corn Chips – My favorites are from Have’a Corn, extra crunchy and lightly salted.
Black Beans – Warm or room temp. A drizzle of olive oil and flaky salt helps.
Avocado, sliced – This slicer gives you perfectly even slices. Or go guac!
Pickled Red Onions – Thinly slice a red onion and drizzle generously with Ume Plum Vinegar. That’s it.
Shredded Cheese – Monterey Jack, cheddar, or a spicy blend.
Quesadillas – Keep it simple: cheese, tortilla, golden-brown edges. Cut into triangles.
Pickled Jalapeños – The hot-sweet ones from Trader Joe’s are amazing.
Fresh Jalapeño Slices – De-seed if you want less heat.
Crème Fraîche or Sour Cream – Cool and creamy is always welcome.

Final Touch: Arrange + Enjoy

Pile it all onto your favorite board or tray. Let people build their bites and layer up their plates. Add a margarita (or three) to the mix—you can find three of our go-to recipes right here: (hyperlink one recipe blog is live)

Whether it’s for Cinco de Mayo, a weekend dinner, or just because the avocados were ripe, this taco board delivers.