What to Serve with Fajitas?

Fajitas are a Tex-Mex dish of grilled meat or vegetable strips cooked with onions and bell peppers and wrapped in warm tortillas. The best things to serve with fajitas are Mexican rice, refried or charro beans, chips with salsa and guacamole, and a crisp, lime-dressed salad or slaw. Grilled corn, a cheese dip and a cold margarita round out the meal.

If you still need the main dish, start with this guide to making steak, chicken or shrimp fajitas at home.

This page covers toppings versus sides, the classic rice and bean sides, salads, corn, starters, the best match for each kind of fajita, healthy options, drinks, desserts and how much to make for a crowd.

The Short Answer: Best Sides for Fajitas

These ten sides cover almost every fajita night. Pick one starch, one bean, one fresh side and one dip.

• Mexican red rice: Starch (why it works with fajitas: Soaks up the meat juices; mild against the char)
• Cilantro lime rice: Starch (why it works with fajitas: Bright and fresh; good with chicken and shrimp)
• Refried beans: Bean (why it works with fajitas: Creamy, rich and good for spreading in the tortilla)
• Charro beans: Bean (why it works with fajitas: Brothy, smoky beans for steak fajitas)
• Black beans: Bean (why it works with fajitas: Simple, lean and vegetarian)
• Chips and salsa: Starter (why it works with fajitas: Keeps guests busy while the skillet heats)
• Guacamole: Dip and topping (why it works with fajitas: Cool fat against hot peppers)
• Mexican street corn: Vegetable (why it works with fajitas: Sweet, smoky and creamy)
• Jicama or cabbage slaw: Fresh (why it works with fajitas: Crunch and acid to cut rich meat)
• Chopped salad with lime dressing: Fresh (why it works with fajitas: Light, crisp and easy to make ahead)

Fajita Toppings vs Side Dishes

Toppings go inside the tortilla. Sides go on the plate next to it. Most fajita nights need both.

The classic fajita condiments are guacamole, pico de gallo, queso, salsa, shredded cheese and sour cream. Shredded lettuce, refried beans and diced tomatoes are popular too. Put these in small bowls so each person builds their own.

Sides are the bigger dishes: rice, beans, salad, corn and a starter. Two or three sides are plenty, because the toppings already add a lot of food.

A simple rule: if a dish fits in a tortilla, it is a topping. If it needs a fork, it is a side.

Classic Rice and Bean Sides

Rice and beans are the most traditional plate partners for fajitas. They make the meal filling and stretch a pound of meat to feed more people.

Mexican Rice

Mexican red rice is toasted in oil, then simmered in a tomato, onion and garlic broth. It is one of the most common sides next to fajitas. The full method, including the toasting step that keeps grains separate, is in this guide to fluffy red Mexican rice.

Cilantro Lime Rice

Cilantro lime rice is white rice tossed with lime juice, lime zest and chopped cilantro after cooking. It is lighter than red rice and suits chicken and shrimp fajitas. Stir in the lime and cilantro just before serving so they stay bright.

Refried Beans

Refried beans, or frijoles refritos, are cooked beans mashed into a paste and fried with onion and garlic in lard, oil or butter. The English name is a mistranslation: refritos means "well fried," not fried twice. Pinto beans are standard in northern Mexico and Tex-Mex cooking. Spread them on the tortilla before the meat or serve them on the side with cheese on top.

Charro Beans

Charro beans, or frijoles charros, are pinto beans cooked with onion, garlic and bacon. Cooks often add chiles, tomatoes, cilantro and meats such as ham, sausage or chorizo. They are named for the charros, Mexico's traditional horsemen, and served warm and soupy. Their smoky broth is a natural match for steak fajitas.

Black Beans

Black beans simmered with onion, garlic and cumin are the leanest bean side. They are vegetarian when cooked without lard or bacon. Finish them with a little lime juice and crumbled queso fresco.

Fresh Salads and Slaws

Fajitas are rich, smoky and hot. A cold, crunchy side with acid balances the plate.

• Mexican chopped salad: Romaine, black beans, corn, tomato, avocado and crisp tortilla strips with a lime vinaigrette.
• Cucumber, tomato and avocado salad: Cubed and tossed with lime, salt and red onion. Make it just before serving.
• Jicama slaw: Matchsticks of jicama, carrot and red cabbage in lime juice with a pinch of chile. It stays crisp for hours.
• Cabbage slaw: Shredded green cabbage with lime, cilantro and a little crema. It works as a topping too.
• Corn and black bean salad: Grilled corn, black beans, red pepper and red onion in lime and olive oil. It holds well for a buffet.
• Pickled red onions: Not a salad, but a spoonful adds sharp acid to every bite.

Corn Sides

Corn is a classic Mexican partner for grilled meat. Two versions are worth knowing.

Elote is the Mexican word for an ear of corn. As street food, it is often served with butter, mayonnaise and grated Cotija cheese, seasoned with chile powder and citrus. Grill the corn next to the fajita skillet for extra smoke. See this method for chile-lime Mexican street corn.

Esquites is the same idea served off the cob in a cup. It is easier to eat at a party and can be made in a skillet.

Simple grilled corn with butter, lime and salt is the quickest option of all.

Starters and Dips

A starter keeps people happy while the skillet heats and the tortillas warm.

• Chips and salsa: The standard Mexican restaurant starter. Offer a red salsa and a green one.
• Tangy green salsa: A tomatillo salsa adds acid that cuts through fatty meat. Try this roasted tomatillo salsa verde.
• Guacamole: Make a big bowl; it is both a starter and a topping.
• Queso: Warm white cheese dip doubles as a topping for chicken fajitas.
• Bean dip: Refried beans warmed with cheese and a little salsa.
• Shrimp cocktail or ceviche: A cold seafood starter for a warm-weather dinner.

What to Serve with Chicken Fajitas

Chicken fajitas are milder than steak, so they suit bright, fresh sides. Good matches:

1. Cilantro lime rice
2. Black beans with lime
3. Chopped salad with lime vinaigrette
4. Mango or pineapple salsa
5. Queso or a creamy chipotle sauce
6. Grilled corn

A garlic chipotle chicken marinade, the style Mi Casa uses, pairs well with something cool and creamy. Add sour cream or a lime crema.

What to Serve with Steak Fajitas

Steak fajitas are beefy and smoky. They stand up to richer, heartier sides.

1. Red Mexican rice
2. Charro beans or refried beans
3. Mexican street corn
4. Guacamole and pico de gallo
5. Grilled green onions and jalapeños
6. A sharp jicama or cabbage slaw to cut the fat

What to Serve with Shrimp Fajitas

Shrimp fajitas are light and quick. Keep the sides fresh and coastal.

1. Cilantro lime rice
2. Cucumber, tomato and avocado salad
3. Pineapple or mango salsa
4. Cabbage slaw with lime
5. Black beans
6. Ceviche or chips with salsa verde to start

What to Serve with Vegetable Fajitas

Vegetable fajitas need protein and heft on the side.

1. Refried or black beans (cook them in oil, not lard, for vegetarians)
2. Mexican rice
3. Guacamole
4. Queso fresco or a melted cheese dip
5. Corn and black bean salad
6. Grilled corn

Hearty vegetables such as cauliflower, mushrooms and potato, the mix in Mi Casa's verdura fajitas, already make the filling filling. Beans finish the plate.

Healthy and Low-Carb Sides for Fajitas

Fajitas are easy to keep light. The meat and peppers are grilled, and the heavy parts are the tortillas and toppings.

• Lettuce wraps: Serve the filling in butter lettuce or romaine leaves instead of tortillas.
• Cauliflower rice: Sauté riced cauliflower with lime and cilantro.
• Fajita bowls: Serve the meat and peppers over greens or rice with salsa and avocado.
• Black beans instead of refried: Lean and high in fiber.
• Pico de gallo instead of sour cream: Fresh tomato, onion and chile add flavor with almost no fat.
• Grilled vegetables: Zucchini, squash and mushrooms on the side.

Drinks to Serve with Fajitas

A lime margarita is the most popular drink pairing for fajitas. Its sour citrus cuts the smoke and fat. Other good choices:

• Margaritas: Classic on the rocks, spicy with serrano, or frozen. For other ways to use the bottle, see easy mixers for tequila.
• Mexican lager: A cold, light beer with a lime wedge.
• Palomas: Tequila with grapefruit soda and lime.
• Agua fresca: A traditional Mexican non-alcoholic drink of fruit, cereal, flowers or seeds blended with sugar and water. Common flavors include horchata, jamaica (hibiscus) and tamarindo.
• Horchata: A cool, creamy cinnamon drink that soothes chile heat. Here is a cinnamon rice horchata at home.
• Sparkling water with lime: Simple and good for kids and drivers.

Desserts After Fajitas

After a smoky, savory meal, a sweet and creamy dessert works best.

• Tres leches cake: A vanilla sponge soaked in three milks. Try this three-milk sponge cake.
• Flan: A baked caramel custard, smooth and cold.
• Churros: Fried dough rolled in cinnamon sugar, dipped in chocolate.
• Sopapillas: Puffy fried pastry with honey and cinnamon sugar.
• Fresh fruit: Mango or pineapple with lime and chile powder.

How to Plan a Fajita Night for a Crowd

Fajitas are one of the easiest meals to scale for a party. Use these amounts per adult as a guide.

• Raw meat or shrimp: 1/3 pound (for 10 adults: 3 1/2 pounds)
• Bell peppers and onions: 1 pepper plus 1/4 onion (for 10 adults: 10 peppers, 3 onions)
• Small tortillas: 3 (for 10 adults: 30)
• Rice (uncooked): 1/4 cup (for 10 adults: 2 1/2 cups)
• Beans (cooked): 1/2 cup (for 10 adults: 5 cups)
• Guacamole: 1/4 cup (for 10 adults: 2 1/2 cups)
• Tortilla chips: 2 ounces (for 10 adults: 1 1/4 pounds)

Make-ahead plan:

1. The day before: Cook the beans, make the slaw dressing, slice the vegetables and mix the marinade.
2. The morning of: Marinate the meat in the fridge and make the salsa.
3. One hour before: Cook the rice and make the guacamole. Press plastic wrap onto its surface to slow browning.
4. At serving time: Sear the meat, char the peppers, warm the tortillas and set everything out buffet-style.

Keep hot food hot and cold food cold. Refrigerate leftovers within 2 hours of serving.

Cooking Fajita Sides at High Altitude

In mountain towns such as Breckenridge, at about 9,600 feet, the sides need more adjustment than the fajitas. Water boils at about 193 °F at 10,000 feet instead of 212 °F at sea level.

• Beans: Beans cook at a lower temperature at high elevation, so they need more time. Soak dried beans overnight and plan for extra simmering, or use canned beans.
• Rice: Simmered foods cook more slowly at a lower boil. Add a little extra water and a few extra minutes, and keep the lid on.
• Evaporation: Liquids evaporate faster at high elevation. Covering foods while they cook helps hold in moisture.

Frequently Asked Questions

What goes good with fajitas?

Mexican rice, refried or charro beans, chips with salsa and guacamole go best with fajitas. Add a fresh side such as a lime slaw or chopped salad. Grilled corn and a margarita complete the meal.

What sides go with chicken fajitas?

Cilantro lime rice, black beans, a chopped salad and a fruit salsa suit chicken fajitas. Chicken is milder than steak, so bright, fresh sides work best. Queso or a creamy chipotle sauce adds richness.

Do you serve rice with fajitas?

Yes, rice is one of the most common sides with fajitas. Red Mexican rice is the classic choice. Cilantro lime rice is a lighter choice for chicken and shrimp.

What is a good appetizer before fajitas?

Chips with salsa and guacamole are the classic appetizer. Queso dip, bean dip or a cold ceviche also work. Keep it light, since fajitas are a big meal.

What vegetables go with fajitas?

Bell peppers and onions are cooked with the meat. On the side, serve grilled corn, zucchini, a cabbage or jicama slaw, or a cucumber and tomato salad. Pickled red onions add sharp contrast.

What drink goes with fajitas?

A lime margarita is the classic match. Mexican lager, a paloma, horchata or an agua fresca also pair well. Citrus and cold drinks balance the smoky, spicy meat.

If you serve tacos another night, the pairings shift a little; see the best side dishes for tacos.

Fajitas and Sides at Mi Casa

At Mi Casa Mexican Restaurant & Cantina in Breckenridge, we serve steak, chicken, shrimp and verdura fajitas, with chips and dips, guacamole and queso to start. Desserts include sopapillas, flan, churros and tres leches. For a group, our catering fajitas come with guajillo grilled onions, roasted poblano chiles, guacamole, sour cream, pico de gallo, shredded cheese, rice and black beans; see fajita platters for catering. Pair them with scratch-made margaritas made with fresh lime, or browse the Mi Casa lunch and dinner menu.