30+ BEST Sides for Fish Tacos
Wondering what the best sides for fish tacos are? Look no further! I’m here to answer the question – What should be on the menu for a taco night? From healthy sides for tacos, to Mexican sides and appetizers, this handy guide will help you find what you want to make in a hurry!
When serving fish tacos for dinner, there are 3 essentials in my book:
- An amazing homemade taco sauce – like chipotle crema or cilantro lime sauce. Here are even MORE tasty taco sauces!
- Margaritas. Keep reading below to find some great options!
- And, of course, some really delicious side dishes.
When it comes to a fish taco dinner, you can never go wrong with the classics, like refried beans, tortilla chips, and mango salsa.
These dishes pair with all your favorite taco recipes, from baja fish tacos, to tilapia fish tacos, even these fish taco bowls!
But, what else goes with fish tacos for a side?
Here are 30+ AMAZING fish taco side dishes!
These Slow Cooker Black Beans are easy to make and taste so much better than the canned version! No soaking required. Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls.
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Quick Pickled Red Onions are so easy to make at home. With just 5-minutes you can have your red onions pickling. Let them cool to room temperature before using and then you can store them in the fridge for up to two weeks!
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Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.
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Hawaiian Coleslaw with pineapple, cabbage, carrots, sesame seeds and a ginger-soy lime vinaigrette brings a tropical taste to traditional slaw.
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Instant Pot Refried Beans require no presoaking. Plus, they’re virtually fat free and can be made vegetarian or vegan with some simple swaps.
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Vinegar Coleslaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy.
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This sweet Mango Salsa has tons of flavor and flair! The bursts of acidity and brightness from the juicy fresh mangos, jalapeno, lime juice, and red onion are delicious with tortilla chips or on fish tacos.
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This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
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With an electric rice cooker and this easy-to-follow guide, you’ll make tender and fluffy rice every time. This Rice Cooker Rice is as simple as measuring, pushing a button, and returning to a batch of perfectly cooked rice!
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You’ll want to keep a jar of this Pickled Red Cabbage in your fridge at all times. Not only is it fast and easy, but you can use it on anything! Pile it onto tacos, burgers, pork sandwiches, and so much more.
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Skip the jar of store bought salsa and make Salsa Taquera instead! It’s a smoky and vibrant condiment that’s perfect for tacos, carnitas, grilled meats, and more. The ingredients are simple, but the flavor is extravagant!
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This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that’s perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese!
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Add some smoke and spice to your favorite recipes with this Chipotle Crema. A Mexican-inspired sauce, this creamy mix is made with chipotles in adobo to give a boost to tacos, salads, and more!
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Mexican Street Corn Salad with Couscous puts a fun twist on elotes. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.
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This quick and tangy Cilantro Lime Crema is ready in just 5 minutes. Better than sour cream, this Mexican condiment is flavored with fresh cilantro and lime juice to create a creamy and vibrant dressing, taco topping, or dipping sauce.
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This fresh, easy Pico de Gallo recipe is a classic Mexican salsa made from tomatoes, onions, lime, chiles, and cilantro. It’s a delicious snack to enjoy with chips or as a topping on tacos, eggs, and burrito bowls!
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With these tips you’ll see it’s simple to learn how to cook perfect rice in the Instant Pot . The result is fluffy & flavorful rice that’s easy to prepare with minimal measuring.
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These 3-ingredient Air Fryer Tortilla Chips are quick and easy to make, super crunchy, and light. They’re perfect for dunking in salsa, guacamole, hummus, and more!
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This 5-Minute Chipotle Salsa comes together easily with the help of your blender.
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This fresh and vibrant Guacamole recipe is so easy! Mix it up in minutes for a creamy dip, a delicious topping for nachos, or to serve on Taco Tuesday.
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These Instant Pot black beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these black beans can be ready in under an hour.
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This Easy Pineapple Salsa is light and fresh with just a hint of heat. It makes an amazing dip for chips but is also amazing as a topping for grilled fish or pork tacos!
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These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you.
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I’m serving up these Oven Roasted Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good!
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Octopus Ceviche (aka ceviche de pulpo) combines tender octopus with tangy lime juice, red onions, cilantro and chiles for a light and refreshing appetizer. Serve it with tortillas or chips and enjoy!
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Bring on the Margaritas!
This Hibiscus Margarita recipe is a fun twist on a traditional margarita. Made with an easy homemade hibiscus tea concentrate, grapefruit juice and tequila. The ingredients are simple, but the taste is amazing!
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This Grapefruit Habanero Margarita is the perfect spicy cocktail for sipping on summer days!
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St. Germain Margaritas can be made with just three ingredients – tequila, elderflower liqueur and lime juice. They’re a delicious St. Germain cocktail that you’ll love having in your arsenal.
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This Grilled Pineapple Jalapeno Margarita is the perfect blend of sweet, spicy, and smoky. Caramelized grilled pineapple & a splash of vanilla make it extra delicious.
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This Italian Margarita recipe is easy to make with just four ingredients! Orange juice, tequila, amaretto and lime juice combine in this delicious cocktail recipe.
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How to Make Ahead and Store
Many of these fish taco side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Mexican Recipes
Did you Make Any of These Sides for Fish Tacos?
Please leave a comment and rating below, if you loved this round up of fish taco side dishes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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- 1 pound bag dry black beans (rinsed and sorted)
- 1 shallot (peeled and left whole (optional))
- 4 cloves garlic (peeled and left whole (optional))
- 1 bay leaf
- 8 cups water
- 1 Tablespoon kosher salt (plus more to taste )
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Add beans, shallot, garlic, bay leaf, and water to the slow cooker.
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Cook on HIGH for 3-4 hours, testing at the 3 hour point. Or, cook on LOW for 6-8 hours, testing the beans at the 6 hour point.
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Add the salt, cover, and cook on WARM for another 20-30 minutes, to absorb the salt.
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Remove the shallot and bay leaf, crush the garlic cloves with a fork and stir them into the beans, and strain off any remaining liquid. Season with additional salt, to taste. Enjoy!
- If all of the water has been absorbed, add more. The beans must stay completely submerged to prevent them from burning.
- If you need more, this recipe can easily be doubled or tripled! And if you make too much, no worries — you can freeze it for quite some time (see my next tip).
- If you want to meal prep, you can cook these beans and then store in the freezer for up to 2 months. When you’re ready to add them to your favorite dish, you can just take out what you need and continue freezing the rest.
- If you have leftovers, you can store your beans in an airtight container in the refrigerator for up to 5 days.
Calories: 184kcal | Carbohydrates: 32g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 762mg | Fiber: 8g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg
