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How to Build your own Taco Board

During the last couple of months, when we are told to stay home unless necessary, making meals at home has become a habit. We learned to plan our meals, prep the necessary ahead of and became extra organized than we are used to. While the two of us are blessed to stay with our family during this tough period, many weren’t that fortunate. Many friends out there are homesick as some of their family members are on another side of the world or living away.

Therefore, we decided to design meals on a tray/board for isolated individuals who can still enjoy quality time alone or with family or friends online. Simple recipe and idea like this are easily made at home, try it together with your friend and you can dine-in at home via the skype or zoom. Join us for the various options we are sharing subsequently on our blog!

We love Mexican food – probably the first thing that comes to mind when we think of a Mexican menu is tacos! This year we have missed our Cinco de Mayo day but it is good to have a post-celebration.

How to build the board?

  1. Marinate your beef; it is best to marinate it overnight however an hour will be good enough.
  2. Make your salsa; this time we make a Mango Salsa for this Taco board. Usually, we will let our salsa sit in the fridge for an hour or more.
  3. Find a board suitable for you. (Click here to find out more on what board should you use)
  4. Cook your mains and leave it to cool aside.
  5. Toast the taco and serve it at the side of the board with the mains.
  6. Fill small bowls with your favourite salsa, tacos, lime and cheese dips.

How to make the taco beef?

It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice. We use a ziplock bag to do the marination, as it simple and mess-free.

Combine beef, soy sauce, lime juice, 1 tablespoon canola oil, garlic, chilli powder, and cumin. Zip the ziplock bag up and mix it well like playing play-dough. (Scroll down to the end of the post for the recipe)

5-Ingredients Mango Salsa

To make this easy mango salsa recipe, you will need:

  • Fresh Mangoes: Nice and ripe, and diced to your desired size. 
  • Red Onion: Also peeled and finely diced.
  • Jalapeño: For a milder salsa, I recommend using just one pepper, seeded and diced.  Or for a spicier salsa, feel free to add two peppers. (optional)
  • Fresh Cilantro: Finely-chopped
  • Fresh Lime: Please avoid the bottled stuff — your salsa will taste so much better with fresh lime juice!

It’s so easy!  Simply…

  1. Prep all of your ingredients: The size of your dice is totally up to you.  So feel free to make your salsa as chunky or finely-chopped as you prefer.
  2. Combine ingredients: Toss everything together in a mixing bowl until evenly combined.
  3. Taste and season it: Feel free to add in some salt and pepper here, or also add in extra lime juice or cilantro if desired.
  4. Serve: Then dive in!  Or refrigerate in a sealed container for up to 2 days.

We love that you can put one out at happy hour or for a casual get together and people can serve themselves and graze at their leisure. There’s no official call to serving time and no end to the options and combinations you can present. Can’t wait to have more board party, check out the pancake board that we previously made too.

xoxo, Angela

Mexican Beef Tacos

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice!

Ingredients

  • 2 tablespoons reduced sodium soy sauce

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons canola oil, divided

  • 3 cloves garlic, minced

  • 2 teaspoons chilli powder

  • 1 teaspoon ground cumin

  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces

  • 12 mini flour tortillas, warmed

  • 3/4 cup diced red onion

  • 1/2 cup chopped fresh cilantro leaves

  • 1 lime, cut into wedges

Method

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chilli powder, and cumin.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.

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