14 Delicious Side Recipes To Serve On Your Next Taco Night
Taco night at my house is a serious affair.
While the star of the show might be those tortilla-wrapped delights, I’ve learned that the supporting cast can steal the spotlight just as easily.
From zesty rice to creamy dips, the right sides can transform your basic taco dinner into a full-blown fiesta.
Here are my favorite side dishes that’ll make your next taco Tuesday legendary.
1. Mexican Green Rice
Forget boring white rice! The first time I made this vibrant side, my husband thought I’d added food coloring. Nope—just the magic of cilantro, poblano peppers, and a splash of lime juice. The technique is simple but the flavor is extraordinary. Blend fresh herbs and peppers with broth, then use this emerald mixture to cook your rice.
The grains soak up all that herby goodness while maintaining their perfect texture. I love topping mine with pumpkin seeds for crunch and a few extra cilantro leaves. This green rice pairs beautifully with beef tacos, balancing their richness with its fresh, herbaceous punch. My kids initially turned their noses up at the color but now request it specifically!
2. Cuban-Style Orange-Scented Black Beans
My grandmother swore that the secret to perfect black beans was an orange peel, and boy, was she right! These beans simmer slowly with onions, bell peppers, garlic, cumin, and that magical citrus zest until they develop a velvety texture and complex flavor.
What makes these beans special is the balance between earthy and bright notes. The orange doesn’t overwhelm—it just adds a mysterious background note that makes people ask, “What’s in these?” I prepare a big batch on Sunday and they taste even better as the week progresses. They’re substantial enough to stand alone but humble enough to complement your tacos without stealing their thunder. Pro tip: finish with a drizzle of good olive oil and some fresh oregano.
3. Lime Chicken Tortilla Soup
Soup might seem like an odd choice for taco night, but trust me on this one! This tangy, brothy wonder became part of our rotation after a vacation to Mexico where I couldn’t get enough of it. The base is a rich chicken stock punched up with tomatoes, jalapeños, and plenty of lime juice.
Shredded chicken provides substance, while the crowning glory comes from the toppings: crispy tortilla strips, creamy avocado chunks, and a shower of queso fresco. Guests always appreciate having something spoonable alongside their handheld tacos. The best part? You can adjust the heat level by adding more or fewer jalapeños. My father-in-law, who claims to hate spicy food, somehow always manages to finish two bowls!
4. Edamame Quinoa Salad
Looking for something light yet satisfying? This protein-packed salad changed my taco night game forever. After one too many heavy meals that left us in food comas, I created this refreshing counterpoint. Fluffy quinoa forms the base, while edamame adds beautiful color and plant protein. Red bell peppers, corn, and black beans join the party, all dressed in a zippy lime-cumin vinaigrette that echoes the flavors in your tacos without mimicking them.
The textures are what make this salad special—chewy quinoa, firm edamame, crisp peppers. Make it ahead of time; the flavors get even better after a few hours in the fridge. My neighbor begged for this recipe after trying it at our last backyard fiesta, claiming it was the perfect balance to spicy tacos!
5. Avocado-Poblano Salsa
Move over, basic guacamole! This sophisticated cousin brings smoky depth from charred poblanos that’ll make your taste buds dance. The first time I served this at a dinner party, guests were scraping the bowl clean with their fingers (much to my delight). Roasted poblano peppers give this creamy concoction its distinctive character—milder than jalapeños but with more personality than bell peppers.
The technique is simple: char the peppers until blackened, steam them in a paper bag, then peel and dice them before folding into mashed avocados. Add lime juice, cilantro, and just enough salt to make the flavors pop. The result is a chunky, smoky spread that’s perfect for dolloping onto tacos or scooping with chips. My husband now refuses to eat tacos without this accompaniment!
6. Guacamole-Stuffed Marinated Mushrooms
These bite-sized flavor bombs were born from a happy accident. Running short on tortilla chips one taco night, I spotted mushrooms in the fridge and had a moment of culinary inspiration that changed everything. Baby portobello mushrooms are hollowed out and briefly marinated in lime juice, olive oil, and Mexican oregano.
After a quick roast in the oven, they become the perfect vessels for a dollop of guacamole. The warm, umami-rich mushrooms against the cool, creamy avocado creates an irresistible contrast. Guests always do a double-take when they spot these on the table—they’re unexpected yet instantly appealing. They work beautifully as a passed appetizer while the final taco preparations are underway. My vegetarian sister claims these mushroom bites are her favorite part of our family taco nights!
7. Chunky Homemade Salsa
Store-bought salsa? Not in my kitchen! My chunky homemade version ruined jarred salsa for me forever after I learned the technique from my neighbor’s abuela during a backyard barbecue. The secret lies in roasting half the tomatoes to concentrate their flavor while leaving the rest raw for freshness. Add finely diced white onion (soaked briefly in cold water to remove the harsh bite), serrano peppers for heat, and generous handfuls of cilantro.
A splash of lime juice and a pinch of salt bring everything together. What makes this salsa special is the textural contrast—some pieces are soft and jammy from the roasted tomatoes, while others remain bright and crisp. I make double batches because it disappears so quickly. My teenage son now judges all Mexican restaurants based on how their salsa compares to mine!
8. Tomato Salad with Guajillo Chile Dressing
Summer tomatoes transformed my taco nights after I discovered this simple yet extraordinary salad at a roadside stand in Oaxaca. The vendor wouldn’t share his exact recipe, so I spent weeks perfecting my version when I returned home. Ripe tomatoes are sliced into thick rounds and arranged on a platter. The magic happens with the dressing—dried guajillo chiles are toasted, soaked, and blended with olive oil, a touch of honey, and apple cider vinegar.
This rust-colored elixir gets drizzled over the tomatoes, followed by a scattering of queso fresco and fresh oregano. The combination is mind-blowing—sweet tomatoes, smoky-fruity chile dressing, salty cheese. It’s refreshing yet complex, providing the perfect counterpoint to rich, meaty tacos. My mother-in-law, who claims to dislike spicy food, always asks for seconds!
9. Tex-Mex Cheese Dip
Liquid gold—that’s what my kids call this addictive cheese dip that disappears faster than I can make it. Unlike processed queso from a jar, this homemade version has a complex flavor profile that keeps everyone coming back for more. American cheese (yes, the processed kind—it melts beautifully) forms the base, but sharp cheddar adds depth.
The game-changer is the addition of diced green chiles, tomatoes with their juices, and a splash of Mexican beer. A hint of cumin and garlic powder rounds everything out. Served in a small cast-iron skillet to keep it warm, this molten masterpiece bridges the gap between appetizer and side dish. I’ve seen guests abandon their tacos temporarily just to dip another chip! Fair warning: make more than you think you need—this stuff is seriously habit-forming.
10. Mexican Nachos
Not all nachos are created equal! After an embarrassing incident where I ran out of side dishes at a taco party, I threw together these loaded nachos with ingredients I had on hand. They were such a hit that they’re now a permanent fixture on our taco night menu. The foundation is crucial: thick, restaurant-style tortilla chips arranged in a single layer on a sheet pan.
This ensures every chip gets toppings! Black beans, chorizo, and a blend of cheeses go on next, followed by a quick trip to the oven. Fresh from the heat, they’re crowned with pickled red onions, jalapeños, diced tomatoes, and cilantro. These nachos work double-duty as an appetizer while final taco preparations are underway, then transition to a hearty side dish. My brother-in-law claims they’re better than his favorite sports bar’s version!
11. Grilled Strawberry Salsa Fresca
Eyebrows raised when I first brought this unexpected salsa to the table. “Strawberries? With tacos?” my skeptical husband questioned. One bite later, he was converted to this sweet-savory revelation. The magic happens on the grill, where strawberries caramelize slightly, concentrating their sweetness while adding a subtle smoky note.
Once cooled, they’re diced and tossed with cucumber for freshness, jalapeño for heat, mint for brightness, and a splash of lime juice. This ruby-hued salsa brings a welcome contrast to spicy taco fillings, especially fish or chicken varieties. The combination might sound unusual, but the flavor harmony is undeniable. My most culinarily conservative friend now requests I bring this to every summer gathering—high praise indeed for such a simple innovation!
12. Elote Asado (Grilled Corn)
Nothing complements tacos quite like elote—Mexican street corn that transforms the humble cob into something transcendent. My obsession began after tasting it from a street vendor in Mexico City, and I’ve been perfecting my version ever since. Fresh corn gets charred on the grill until kernels develop those coveted blackened spots.
While still hot, each cob is slathered with mayo (yes, mayo—trust me on this), rolled in crumbled cotija cheese, sprinkled with chile powder, and finished with a squeeze of lime and chopped cilantro. The combination of flavors is mind-blowing—sweet corn, creamy mayo, salty cheese, spicy chile, and bright lime. For easier eating, I sometimes cut the kernels off and serve it as a salad (called esquites). Either way, prepare for this dish to upstage your tacos—it happens in my house every single time!
13. Zesty Baked Flour Tortilla Chips
The chip revelation happened by accident. Running low on tortillas one taco night, I cut the remaining ones into triangles, tossed them with lime zest and spices, then baked them crisp. My family went wild! Unlike their corn counterparts, flour tortilla chips have a distinct buttery quality that pairs beautifully with both creamy and fresh toppings.
The secret to their addictive quality is the seasoning blend—lime zest, cumin, smoked paprika, and just a touch of sugar to enhance browning. These chips are substantial enough to scoop up the heartiest guacamole without breaking. They also provide textural contrast to soft taco fillings. My daughter’s college roommates now beg her to make these whenever they have Mexican food. The best part? They take just 12 minutes from start to finish!
14. Cowboy Fried Corn
Grandma’s cast iron skillet produced this magical side dish every summer when fresh corn was abundant. Years later, I realized it was the perfect companion to tacos—sweet, savory, and impossibly comforting. Fresh corn kernels are sautéed with bacon drippings (the traditional way) or butter (my weeknight shortcut). Diced bell peppers and onions join the pan until everything gets a slight caramelization.
The finishing touch is a splash of heavy cream that reduces to coat everything in silky goodness. This humble side brings unexpected luxury to taco night. The sweetness of the corn balances spicy fillings, while the creamy coating soothes the palate between bites. My vegetarian friends get their own version made with smoked paprika butter instead of bacon drippings—equally delicious with a different dimension of flavor!