Turn your oven to 375.

Put your taquitos, mini tacos, and quesadillas on a baking sheet lined with parchment paper and place it in the oven for 10 minutes.

Then put your corn on a sheet of aluminum foil with tajin and pieces of cilantro. Bake in the oven for 20 minutes. 

Clean and cut your fruit, then slice the jalapeños last so the spice doesn’t touch the fruit.

Put your queso, guacamole, and chopped tomatoes in small dipping bowls.

Get your serving board and place the bowl with queso at the top of the board and the other two bowls on the sides. 

Place the taquitos next to the tomatoes, put the churro sticks next to the guacamole and the tortilla chips in the middle. 

Lay the mini tacos on one side of the bowl of queso and the quesadillas on the other side. 

Add some slices of jalapeños on top of the queso for extra heat and extra flair.

Place the lime slices and mangos in the open area between the quesadillas and tacos. 

Next, sprinkle tajin on the mangos.

Put some cilantro on the board as garnish and to add more color.

Place the corn in a small bowl next to the board. Serve and Enjoy.