What to Serve with Tacos?
Sides for tacos are the dishes served next to the tacos on the plate or table, as opposed to the toppings folded inside. The best sides for tacos are Mexican rice, refried or black beans, chips with salsa and guacamole, Mexican street corn and a crisp lime slaw or salad. For a lighter meal, a cup of soup or a cold ceviche works well.
The right side also depends on the taco. A rich birria taco wants something sharp and fresh, and a fish taco wants something bright. If you would rather eat tacos than make them, the scratch-made tacos at Mi Casa in Breckenridge come in eight styles.
This guide covers the toppings and salsas that come first, rice and beans, vegetables, corn, soups, sides by taco type, weeknight and party plans, kid-friendly options, drinks and desserts.
The Quick List: Best Sides for Tacos
These twelve sides work with almost any taco. For a full meal, choose one starch, one vegetable and one dip.
- Mexican red rice: Beef, chicken, birria (why it works: Mild and filling; soaks up juices)
- Cilantro lime rice: Fish, shrimp, chicken (why it works: Bright and light)
- Refried beans: Any taco (why it works: Creamy and rich; the classic plate partner)
- Black beans: Vegetarian, fish (why it works: Lean and simple)
- Charro beans: Steak, carnitas (why it works: Brothy, smoky and hearty)
- Chips with salsa and guacamole: Any taco (why it works: The standard starter)
- Mexican street corn (elote): Steak, chicken (why it works: Sweet, smoky and creamy)
- Cabbage and jicama slaw: Fish, shrimp, birria (why it works: Crunch and acid)
- Mexican chopped salad: Any taco (why it works: Fresh contrast to rich meat)
- Pickled red onions and jalapeños: Pork, beef (why it works: Sharp bite that cuts fat)
- Chicken tortilla soup: Any taco (why it works: Turns tacos into a full dinner)
- Queso dip: Kids and parties (why it works: Warm and crowd-pleasing)
Taco Toppings and Salsas Come First
Before you plan sides, set out the toppings. Tacos are often garnished simply with cilantro and chopped onion, with lime for squeezing. Salsa, guacamole and sour cream are other common condiments.
At taco stands in Mexico, it is common to see whole or sliced red radishes, lime slices and salt. Pickled or grilled chiles are on the table too. These small extras do a side dish's job: they add crunch, heat and acid without filling you up.
A good topping spread for 6 people:
- 1 white onion, finely diced
- 1 bunch cilantro, chopped
- 3 limes, cut into wedges
- 1 bunch radishes, sliced
- 1 red salsa and 1 green salsa
- 1 cup pickled jalapeños or pickled red onions
- 1 cup crumbled queso fresco or cotija
With a spread like this, two sides are enough.
Rice and Bean Sides for Tacos
Rice and beans turn a few tacos into a full plate. They are also the easiest sides to make ahead.
- Mexican red rice: Rice toasted in oil and simmered in tomato broth. This method for tomato-simmered rice keeps the grains separate.
- Cilantro lime rice: White rice with lime juice, zest and cilantro stirred in at the end.
- Refried beans: Cooked beans, usually pinto, mashed and fried with onion and garlic. The name means "well fried," not fried twice.
- Black beans: Simmered with onion, garlic and cumin, finished with lime.
- Charro beans: Soupy pinto beans cooked with bacon, onion and garlic, named for Mexico's traditional horsemen.
These are the same sides that go with fajitas. That guide explains each bean in more depth, with pairings by filling: see side dishes that suit sizzling fajitas.
Vegetable and Salad Sides
A cold, crunchy side balances warm, rich tacos. Most of these take 10 minutes.
- Cabbage and jicama slaw: Shredded cabbage and jicama matchsticks in lime juice with cilantro. It stays crisp for hours.
- Mexican chopped salad: Romaine, corn, black beans, tomato, avocado and tortilla strips in a lime vinaigrette.
- Cucumber salad with chile and lime: Sliced cucumber with lime juice, salt and chile powder.
- Avocado and tomato salad: Chunks of avocado and tomato with red onion, lime and salt.
- Grilled vegetables: Zucchini, squash, peppers and green onions with oil and salt.
- Roasted sweet potatoes: Cubed and roasted with cumin and chile. Good with vegetarian tacos.
- Fresh fruit with chile: Mango, pineapple, watermelon and cucumber with lime and chile powder.
Corn and Street Food Sides
Corn and tacos are an old pairing. Corn tortillas and corn sides come from the same Mexican kitchen.
Elote is the Mexican word for an ear of corn. Street vendors serve it with butter, mayonnaise and grated Cotija cheese, seasoned with chile powder and citrus. Esquites is the same flavor served off the cob in a cup.
Other street-food-style sides that pair well:
- Elote in a cup (esquites): Easier for a crowd than corn on the cob.
- Grilled green onions (cebollitas): Charred and salted, eaten alongside steak tacos.
- Chips with guacamole and queso: A shared starter for the table.
- Small quesadillas: Cheese folded into a tortilla and griddled, cut into wedges.
Soups and Small Plates
A soup or a small plate turns a taco night into a longer dinner. These are good when tacos are only part of the meal.
- Chicken tortilla soup: A tomato and chile broth with shredded chicken, crispy tortilla strips, avocado and lime. Here is a full chicken tortilla soup with crispy strips.
- Ceviche: Raw fish or shrimp cured in lime juice with onion, chile and cilantro. It is cold and bright, ideal before fish tacos. Try this lime-cured shrimp ceviche.
- Pork green chile: A stew of pork and roasted green chiles, served with warm tortillas.
- Queso dip: Warm cheese dip with chips, good for kids and game days.
- Tostadas: Crisp flat tortillas topped with beans and slaw.
Sides by Taco Type
Each taco filling has a different weight and flavor. Match rich tacos with sharp, fresh sides and light tacos with brighter, cooler ones.
- Birria: Rich chile-braised beef, served with broth for dipping (best sides: Pickled onions, radishes, cabbage slaw, lime)
- Al pastor: Sweet, smoky pork with pineapple (best sides: Black beans, cucumber salad, grilled pineapple)
- Steak or carne asada: Beefy and charred (best sides: Charro beans, elote, grilled green onions, red rice)
- Carnitas: Rich, crisp pork (best sides: Pickled jalapeños, salsa verde, slaw, refried beans)
- Chicken tinga: Smoky tomato chipotle (best sides: Cilantro lime rice, black beans, avocado salad)
- Fish or shrimp: Light, crisp or grilled seafood (best sides: Cabbage slaw, mango or pineapple salsa, citrus salad, ceviche)
- Vegetarian (cauliflower, potato, beans): Earthy and spiced (best sides: Refried beans, street corn, queso fresco, rice)
Birria tacos are typically served with the broth from cooking the meat as a dipping sauce. That broth, the consommé, is already a side, so keep the rest light. This birria tacos recipe with consommé covers it.
Fish tacos come from Baja California, where they are made with grilled or fried fish. They pair best with cool, crunchy sides. See the crispy Baja-style fish tacos for the full plate.
Sides for Taco Tuesday and Busy Weeknights
On a weeknight, pick sides that take 15 minutes or less, or none at all.
- Chips and jarred salsa with a squeeze of fresh lime.
- Canned black or refried beans warmed with cumin and topped with cheese.
- Bagged slaw mix tossed with lime juice, salt and cilantro.
- Microwave corn with butter, chile powder and lime.
- Sliced avocado with flaky salt.
- Leftover rice fried in a skillet with salsa.
Make the rice and beans on Sunday. Reheated with a splash of water, they last for several taco nights.
Sides for a Taco Bar or Party
A taco bar works because guests build their own plates. Plan the sides around the number of guests and fillings.
- Taco fillings (cooked, total): 1/4 to 1/3 pound (for 12 adults: 3 to 4 pounds)
- Tortillas: 3 to 4 (for 12 adults: 3 to 4 dozen)
- Rice (cooked): 3/4 cup (for 12 adults: 9 cups)
- Beans (cooked): 1/2 cup (for 12 adults: 6 cups)
- Slaw or salad: 1 cup (for 12 adults: 12 cups)
- Tortilla chips: 2 ounces (for 12 adults: 1 1/2 pounds)
- Salsa: 1/4 cup (for 12 adults: 3 cups)
- Guacamole: 1/4 cup (for 12 adults: 3 cups)
Setup order on the table: tortillas, fillings, toppings and salsas, then rice, beans and salads at the end. Keep hot fillings in a slow cooker or a low oven. Refrigerate leftovers within 2 hours of serving.
At high elevation, as in Breckenridge at about 9,600 feet, beans and rice take longer to cook. Water boils at a lower temperature up high, so foods that simmer need more time. Cook them a day ahead and reheat.
Kid-Friendly Sides for Tacos
Kids usually want mild, familiar sides. These go over well:
- Cheese quesadilla wedges
- Plain white or mild red rice
- Black beans with melted cheese
- Corn on the cob with butter
- Chips with mild queso
- Fruit cups: watermelon, mango or pineapple
- Horchata, a sweet, cinnamon rice milk drink
Set toppings out separately so kids can skip the onion and cilantro.
Drinks That Go with Tacos
Tacos call for something cold, citrusy or lightly sweet.
- Margarita: Lime and tequila cut through rich, spicy fillings. Here is how to shake a fresh-squeezed margarita at home.
- Mexican lager: Light and crisp, with a lime wedge.
- Michelada: Beer with lime, salt, hot sauce and tomato or clamato juice.
- Agua fresca: A Mexican drink of fruit, cereals, flowers or seeds blended with sugar and water. Horchata, jamaica (hibiscus) and tamarindo are common flavors.
- Mexican sodas: Lime, mandarin or grapefruit soda over ice.
- Iced tea with lime: A simple choice for drivers and kids.
Desserts After Tacos
Finish a taco night with something sweet, cool or crisp.
- Flan: A silky baked custard with caramel. Learn what goes into a classic flan.
- Churros: Fried dough with cinnamon sugar and chocolate for dipping.
- Sopapillas: Puffy fried pastry with honey.
- Tres leches cake: A cake soaked in three milks.
- Mexican chocolate ice cream or fresh fruit with chile and lime.
Frequently Asked Questions
What are good sides for tacos?
Good sides for tacos are Mexican rice, refried or black beans, chips with salsa and guacamole, elote and a lime slaw. Pick one starch, one vegetable and one dip. That covers almost any taco.
What goes with tacos besides rice and beans?
Street corn, cabbage slaw, a chopped salad, chicken tortilla soup and ceviche all go well with tacos. Pickled onions, radishes and fresh fruit with chile add crunch and acid. Chips with guacamole and queso work as a starter.
What do people in Mexico eat with tacos?
In Mexico, tacos are usually eaten with simple garnishes rather than big sides. Cilantro, chopped onion, lime and salsa go on top. Taco stands often add radishes, salt and pickled or grilled chiles.
What sides go with fish tacos?
Cabbage slaw, mango or pineapple salsa, cilantro lime rice and a citrus salad go best with fish tacos. Fish is light, so cool and bright sides fit better than heavy beans. Ceviche makes a good starter.
What are healthy sides for tacos?
Healthy sides for tacos include black beans, cabbage slaw, cucumber salad, grilled vegetables and fresh fruit. Pico de gallo adds flavor with little fat. Swap sour cream for lime and salsa to keep things light.
How many sides should you serve with tacos?
Two or three sides are plenty with tacos. The toppings already add a lot of food. For a party taco bar, offer rice, beans and one salad.
Tacos at Mi Casa in Breckenridge
Mi Casa Mexican Restaurant & Cantina has served tacos in Breckenridge since 1981. Our list includes short rib birria with consommé, ancho grilled steak, Baja shrimp, seared snapper, chicken tinga, Rocky Mountain elk and cauliflower al pastor. Start with chips and dips, our famous guac and queso with corn and flour tortilla chips. From 2 to 5 pm in the cantina, street tacos are two for $8 at the Mi Casa happy hour. Kids get Pee Wee Tacos with rice and black beans and a glass of horchata on the kids menu.
