Taco-Inspired Charcuterie Board with Fiesta Avocado Guacamole

Taco-Inspired Charcuterie Board with Fiesta Avocado Guacamole

This loaded taco-inspired charcuterie board is filled to the brim with all the best taco fixings including grilled chicken thighs, creamy sweet corn dip and a classic guacamole.

Recipe provided by California Avocado Commission

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time45 Minutes

Servings4

Cook Time10 Minutes

Ingredients

FOR THE FIESTA AVOCADO GUACAMOLE: 2 ripe California Avocados, seeded, peeled and cubed

1/4 cup red onion, minced

2 tablespoons cilantro, minced

1/2 jalapeño chile pepper, stemmed and minced

1 tablespoon fresh lime juice

1/4 teaspoon salt

FOR THE CORN DIP: 2 cups corn, fresh or canned

1/3 cup mayonnaise

1 tablespoon melted butter

2 tablespoons red onion, finely diced

2 tablespoons cilantro, chopped

1 lime, juiced

1/3 cup crumbled cotija cheese

chili powder, to taste

hot sauce of choice, to taste

FOR THE GRILLED CHICKEN: 1 pound boneless chicken thighs

2 tablespoons taco seasoning

1 lime, juiced

FOR THE CHARCUTERIE BOARD: 16 street taco tortillas

1/2 cup red onion, finely diced

1/4 cup radishes, thinly sliced

1/2 cup cilantro, chopped

1/2 cup tomatoes, diced

1/2 cup crumbled cotija cheese

1 cup chopped romaine lettuce

1 lime, sliced, for garnish

Tortilla chips, for dipping

Directions

TO MAKE THE FIESTA AVOCADO GUACAMOLE: In a small bowl, lightly mash the avocados with a fork until they have reached the desired consistency. Mix in red onion, cilantro, jalapeño, salt and lime juice. Set aside.
TO MAKE THE CORN DIP: In a bowl, mix together corn, mayonnaise, melted butter, red onion, cilantro, lime juice and cotija cheese until well combined. Transfer to a serving dish and sprinkle with chili powder and hot sauce, as desired.
TO MAKE THE GRILLED CHICKEN: Season chicken thighs with taco seasoning evenly on both sides.
Heat a grill pan on medium-high heat and cook each chicken side for 4-5 minutes or until cooked through to an internal temperature of 165 F. Let chicken rest for 3-4 minutes before slicing into strips. Drizzle with fresh lime juice before serving.
TO ASSEMBLE THE CHARCUTERIE BOARD: On a large serving board, arrange bowls of the guacamole and corn dip on either side. Place grilled chicken pieces onto a small plate in the center of the platter. Place tortillas along one side of the board and the remaining ingredients into small separate bowls; place around the board.

NOTE: Add in or swap out additional proteins and toppings based on your preferences. And serve with additional tortilla chips for dipping!

45 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

TO MAKE THE FIESTA AVOCADO GUACAMOLE: In a small bowl, lightly mash the avocados with a fork until they have reached the desired consistency. Mix in red onion, cilantro, jalapeño, salt and lime juice. Set aside.
TO MAKE THE CORN DIP: In a bowl, mix together corn, mayonnaise, melted butter, red onion, cilantro, lime juice and cotija cheese until well combined. Transfer to a serving dish and sprinkle with chili powder and hot sauce, as desired.
TO MAKE THE GRILLED CHICKEN: Season chicken thighs with taco seasoning evenly on both sides.
Heat a grill pan on medium-high heat and cook each chicken side for 4-5 minutes or until cooked through to an internal temperature of 165 F. Let chicken rest for 3-4 minutes before slicing into strips. Drizzle with fresh lime juice before serving.
TO ASSEMBLE THE CHARCUTERIE BOARD: On a large serving board, arrange bowls of the guacamole and corn dip on either side. Place grilled chicken pieces onto a small plate in the center of the platter. Place tortillas along one side of the board and the remaining ingredients into small separate bowls; place around the board.

NOTE: Add in or swap out additional proteins and toppings based on your preferences. And serve with additional tortilla chips for dipping!