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!

Baja fish tacos on plate.

When serving fish tacos for dinner, there are 3 essentials in my book:

  1. An amazing homemade taco sauce – like chipotle crema or cilantro lime sauce. Here are even MORE tasty taco sauces!
  2. Margaritas. Keep reading below to find some great options!
  3. 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!

Black beans in white bowl with spoon.

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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Overhead shot of quick pickled onions in mason jar.

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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Bowl of cooked pinto beans flecked with cilantro.

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 in white serving bowl.

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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Overhead shot of refried beans in blue bowl topped with crumbled cotija, tomatoes and jalapenos.

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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Overhead close up of combined vinegar slaw in large white mixing bowl.

Vinegar Coleslaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy. 

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Bowl of mango salsa in serving bowl next to tortilla chips.

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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Bowl of Mexican Corn Soup garnished with cliantro, chile powder and lime wedges.

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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Bowl of rice with chopsticks next to rice cooker machine.

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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Side view of pickled red cabbage in jar against dark background.

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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Overhead shot of bottle of salsa taquera next to dried chiles and spoon with sauce.

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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Bowl of cheesy lentils with spoon.

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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Jar of chipotle crema with spoon on small plate next to lime wedges and small bowl of chipotles.

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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Overhead shot of Mexican street corn salad in serving bowl.

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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Crema arranged on plate with limes and cilantro.

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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Hand dipping spoon into bowl of pico de gallo.

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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Bowl of rice and small bowl of soy sauce next to instant pot.

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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Extreme close up of tortilla chips in air fryer basket.

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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Bowl of chipotle salsa in serving tray with chips and limes.

This 5-Minute Chipotle Salsa comes together easily with the help of your blender.

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Bowl of guacamole on tray with chips.

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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Top shot of black beans in large white bowl with spoon

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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Overhead shot of bowl of pineapple salsa next to bowl of tortilla chips.

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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Blistered shishito peppers served on a black plate with lemon wedges.

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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Overhead close up of bowl of roasted carrots.

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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Overhead shot of octopus ceviche in large grey bowl next to lime slices and tortillas.

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!

Hibiscus margarita in salt rimmed glass garnished with grapefruit wedge on white serving tray.

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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Overhead shot of prepared margarita.

This Grapefruit Habanero Margarita is the perfect spicy cocktail for sipping on summer days!

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Side view close up of elderflower margarita.

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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Side view of grilled pineapple margarita garnished with grilled pineapple and jalapeno.

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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Three glasses of Italian Margarita rimmed with salt and garnished with orange and lime slices.

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.

HUNGRY FOR MORE? For more great Platings & Pairings recipes, be sure to follow me on PinterestTikTokFacebookYouTube and Twitter.

Black beans in white bowl with spoon.

  • 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 )
  • Add beans, shallot, garlic, bay leaf, and water to the slow cooker.

  • 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.

  • Add the salt, cover, and cook on WARM for another 20-30 minutes, to absorb the salt.

  • 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

Fish tacos with text overlay.

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