–Taco Meat, cooked – Guacamole – Pico De Gallo – Elotes Corn Mix or Mexican street corn – Pepper and Onion Mix – 1 cup Mini Tomatoes – 1 cup Shredded Colby Jack Cheese – ½ of a Purple Cabbage, Diced – 1 cup Mini Peppers, Sliced – 3-4 Jalapeños, Sliced – 3-4 Limes, Quartered – 6-8 Mini Hard Taco Shells – 6-8 Flour Street Taco Tortillas – 2 cups Tortilla Chips – ½ cup Salsa – ½ cup Cilantro, Minced – ½ cup Avocado Crema or Salsa – ½ cup Cotija Cheese, Crumbled
Now place 4 mini bowls in the last corner of the board. Fill the mini bowls with the salsa, fresh cilantro, avocado crema, and crumbled cotija cheese. Place the taco meat on top of the red cabbage.
Add the shredded cheese, mini peppers, pepper onion mixture, mini tomatoes, and lime wedges on the board. You can also add jalapeño peppers as decoration. Now add the tortillas, crunchy corn taco shells and tortilla chips on the board.