These side dishes for tacos transform taco night into a complete feast! From refried beans to zesty Mexican coleslaw, these easy side dishes complement your meal perfectly.
Who doesn’t love taco night? In our house, tacos appear on our dinner table regularly. But finding the perfect sides to complete your taco feast can be challenging beyond the standard chips and salsa.
Alex and I have put together our favorite side dishes for tacos that pair perfectly with any type—whether you’re making cauliflower tacos, black bean tacos, or the traditional taco meat mix. These sides bring balance to your meal with fresh vegetables, plant-based protein options, and authentic Mexican flavors.
Each of these sides to go with tacos is designed to complement—not compete with—your main dish while creating a complete, satisfying meal!
Must try side dishes for tacos
This Mexican street corn dip recipe is inspired by the irresistible flavors of elote: sweet corn: zingy lime, spicy chili, and savory crumbled cheese. No one can resist it!
These refried beans are one of the simplest recipes you'll find. They're perfect as a taco side because they add a protein-rich element that makes the meal more filling. With just a handful of ingredients and 20 minutes, you'll have authentic-tasting refried beans that beat anything from a can.
Variations: Try Refried Black Beans. See also: Instant Pot Pinto Beans.
This colorful Mexican salad brings fresh flavors with vegetables,, cilantro lime salad dressing, and crispy tortilla strips. The combination creates a super-flavorful dish that perfectly complements tacos while adding a nutritious element to your meal. It's quick to prepare and always a winner at our table.
Transform ordinary rice into something extraordinary with cilantro, lime juice, and lime zest. This versatile side works beautifully with tacos, burrito bowls, enchiladas, and more. The bright, fresh flavors make any Mexican-inspired meal better.
This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table and is a prime side dish to go with tacos.
This mayo-free Mexican coleslaw offers a fresh, crisp contrast to rich taco fillings. The tangy vinaigrette dressing complements crunchy cabbage, red onion, and cilantro, with cumin providing authentic Mexican flavor. Bonus: it works double-duty as both a side dish and a taco topping.
This zesty black beans and rice combines black beans with rice, green bell pepper, and seasonings like cumin, lime, and cilantro. It's a filling side dish that pairs perfectly with tacos, and leftovers make excellent lunches throughout the week.
Our homemade guacamole recipe balances simple ingredients for a smooth, flavorful result. Just chop the vegetables and mash everything together in a bowl (or traditional molcajete if you have one). Serve with tortilla chips for a classic taco night appetizer.
This quick Spanish rice (which is actually Mexican-style red rice!) uses salsa for bold flavor and adobo sauce for smoky undertones. It comes together quickly and makes a perfect accompaniment to any taco feast. For a hands-off version, try our Instant Pot Spanish Rice.
When corn is in season, Mexican street corn (elote) is a must-try side. This traditional street food features sweet corn charred on the grill, then slathered with creamy sauce, seasoned with chili powder, and topped with crumbled cheese. The sweet corn and creamy sauce create an irresistible combination.
This delicious black bean dip is creamy, smoky, and full of flavor! Perfect as a snack or appetizer recipe, it’s so easy to whip up and pairs well with tortilla chips, veggies, or pita bread. It’s become a family favorite!
It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.
Fresh, ripe tomatoes transform ordinary salsa into something extraordinary. Our salsa fresca recipe highlights tomatoes, onion, cilantro, and lime for the perfect chip dipping experience. Pair with store-bought chips or try making homemade tortilla chips for an authentic touch.
Seasonal tip: During winter months, try our Roasted Tomato Salsa recipe designed for canned tomatoes instead.
This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a side dish or taco filling.
Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! It's the ideal side for tacos with tortilla chips.
This healthier version of bean dip makes a fantastic taco night starter. Make it with homemade refried beans (or Instant Pot refried beans) or even canned refried beans in a pinch. Unlike traditional versions loaded with cheese, this plant-based option delivers big flavor without the extra calories.
This cucumber tomato avocado salad is all about fresh simplicity: ripe and juicy tomatoes, cool cucumbers, and creamy avocado. They’re mixed with lime juice and cilantro for a tangy pop that perfectly accentuates their flavors. This one is great as a side dish for tacos or any Mexican-style meal.
Here's a tasty and healthy side to go with tacos: Mexican quinoa! It's a mix of colorful vegetables and quinoa, and pretty simple to put together. Featuring black beans, tomatoes, corn, and zucchini, it's spiced up with fajita seasoning. Bonus: leftovers save well and make a great lunch!
Here's a great side that can be a main dish in itself, or a side to go with tacos when entertaining! Start with a baked sweet potato. Then add black bean salsa, corn, and drizzle with creamy cilantro sauce! You can use up leftover cilantro sauce on the tacos, too,
Last but not least in our sides to go with tacos: this Mexican cheese dip! It's a play on white chili, using white beans, mild green chiles, corn, and a gooey mess of Mexican cheeses (sans the typical chicken so it’s vegetarian!). It's a rich side for dipping with chips while noshing on tacos.
Taco recipes you might enjoy
Of course, we couldn’t leave you with just the sides! Here are our top favorite vegan and vegetarian taco recipes:
- Cauliflower Tacos with Yum Yum Sauce: This one gets the most rave reviews: crispy breaded cauliflower is paired with refried beans and a rich Yum Yum Sauce.
- Easy Black Bean Tacos or Quick Refried Bean Tacos Super quick: the best fast and easy meals!
- Easy Tofu Tacos Full of flavor, quick and totally plant-based, with a tofu crumbles filling.
- Best Jackfruit Tacos A fruit that tastes like pulled pork? Add the right spices and you’ve got a very convincing vegan carnitas taco.
- Epic 5 Minute Egg Tacos: Can you really make tacos in 5 minutes? Try it to find out!
Frequently asked questions
Light, fresh sides pair beautifully with fish tacos. Try our Mexican Coleslaw, Cucumber Tomato Avocado Salad, or Cilantro Lime Rice. The bright, acidic flavors complement the delicate fish without overwhelming it.
For a satisfying vegetarian taco meal, serve plant-protein-rich sides like Refried Beans, Black Beans and Rice, or Mexican Quinoa alongside your vegetarian tacos. These sides ensure everyone gets enough protein and stays full.
Many of these sides can be prepared in advance. Mexican Coleslaw, Black Beans and Rice, and Mexican Quinoa actually taste better after the flavors have time to meld. Prepare them up to 2 days ahead and refrigerate until serving.
Classic choices include our classic margarita recipe, Mexican beer with lime, or agua fresca. For non-alcoholic options, try horchata or a hibiscus tea (jamaica). Browse our collection of homemade margarita recipes that make the perfect companion to taco night.
20 Side Dishes for Tacos: Refried Beans & More!
Print RecipeIt’s so simple to make refried beans at home, and they taste amazing! All you need is a few simple ingredients and 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 ½ cups (4 servings)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 garlic cloves
- 2 15-ounce cans pinto beans or 3 cups cooked pinto beans, plus ¾ cup can liquid or water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
- Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), ½ cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining ¼ cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.
from A Couple Cooks https://ift.tt/OJkCuzn
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