12 Best Taco Sides The Whole Family Will Love

It’s Tuesday evening, and the aroma of sizzling tacos fills your kitchen. But wait—something’s missing! While tacos are undeniably delicious on their own, the right side dishes can elevate your meal from good to absolutely unforgettable.

Whether you’re craving something creamy, crunchy, zesty, or refreshing, these 12 taco sides will complete your spread and have everyone asking for seconds. From vibrant cilantro lime rice to smoky street corn, each recipe brings its own special magic to the table.

Fun fact: In Mexico, tacos are traditionally served with an array of sides called “guarniciones,” transforming a simple meal into a feast!

These sides are incredibly easy to make, budget-friendly, and perfect for families. Most can be prepared in under 30 minutes, making them ideal for busy weeknights when you want something special without the stress. If you’ve tried our popular Mexican street tacos, you know that the right accompaniments make all the difference.

Get ready to discover your new favorite taco companions that will have your family gathering around the table with excitement!

What Are Taco Sides?

Have you ever wondered why tacos taste even better when served with complementary dishes? Taco sides are the supporting stars that bring balance, texture, and extra flavor to your meal. Think of them as the friendly neighbors that make the whole block better! From cooling slaws that tame spicy fillings to hearty beans that add protein power, these sides turn a simple taco dinner into a memorable feast.

As they say, the way to anyone’s heart is through their stomach—and these sides pave that delicious path beautifully. Ready to discover which sides will become your family’s new favorites? Let’s dive in!

Why You’ll Love These Taco Sides

Fresh, Flavorful, and Family-Friendly

Each side dish brings its own personality to taco night. You’ll love how the bright cilantro lime rice adds a zesty pop, while the creamy refried beans provide comforting richness. The Mexican street corn delivers that perfect balance of sweet, smoky, and tangy that keeps everyone reaching for more.

Budget-Friendly and Easy to Prepare

Making these sides at home costs a fraction of restaurant prices. With simple ingredients like rice, beans, corn, and fresh vegetables, you can create an impressive spread without breaking the bank. Most recipes use pantry staples you probably already have on hand.

Customizable Toppings and Flavors

The best part? You can adjust each recipe to match your family’s taste preferences. Add extra lime for more tang, toss in jalapeños for heat, or keep things mild for the kids. These sides pair wonderfully with our classic chicken tacos recipe, giving you endless combinations to explore. Give these taco sides a try and watch your weeknight dinners transform into family celebrations!

How to Make These 12 Amazing Taco Sides

Quick Overview

Ready to create a taco feast? Each of these sides brings something special to your table. From quick 10-minute preparations to dishes that simmer while you prep, there’s something for every schedule.

Time Breakdown:

Quick sides (10-15 minutes): Mexican Street Corn Salad, Pico de Gallo, Guacamole
Medium prep (20-25 minutes): Cilantro Lime Rice, Mexican Coleslaw, Black Bean and Corn Salsa
Longer sides (30-40 minutes): Refried Beans, Mexican Rice, Charro Beans

Most sides can be made ahead and stored in the refrigerator, making them perfect for meal prep or stress-free entertaining.

1. Cilantro Lime Rice

This bright, fluffy rice is a crowd favorite that brings restaurant-quality flavor to your home kitchen. The combination of fresh cilantro, tangy lime, and perfectly cooked rice creates a side dish that’s both simple and sophisticated.

Key Ingredients for Cilantro Lime Rice:

1 cup long-grain white rice (basmati or jasmine work beautifully)
2 cups water
2 tablespoons olive oil or butter
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon lime zest
½ cup fresh cilantro, finely chopped

Step-by-Step Instructions:

Step 1: Rinse the Rice
Place the rice in a fine-mesh strainer and rinse under cold running water for about 1 minute. Move it around with your fingers until the water runs clear. This removes excess starch and ensures fluffy rice.

Step 2: Toast the Rice
Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice and stir constantly for 1-2 minutes. You’ll notice the rice beginning to lightly toast.

Step 3: Add Water and Cook
Pour in the water and add the salt. Bring to a boil over high heat, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid.

Step 4: Let It Steam
When the water is absorbed and rice is tender, remove from heat. Keep the lid on and let it steam for 5 minutes. This step makes the rice extra fluffy.

Step 5: Add the Finishing Touches
Remove the lid and fluff the rice gently with a fork. Add the lime juice, lime zest, and chopped cilantro. Toss everything together until well combined. Taste and adjust salt if needed.

2. Mexican Street Corn Salad (Esquites)

This deconstructed version of elote captures all the smoky, creamy, tangy goodness in an easy-to-eat bowl. It’s become one of our most-requested sides because it’s simply irresistible.

Key Ingredients for Mexican Street Corn Salad:

4 cups corn kernels (fresh or frozen, thawed)
⅓ cup mayonnaise
⅓ cup sour cream or Mexican crema
½ cup cotija cheese, crumbled (or feta cheese)
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ cup fresh cilantro, chopped
2 tablespoons butter
Salt to taste

Step-by-Step Instructions:

Step 1: Char the Corn
Melt butter in a large skillet over medium-high heat. Add the corn kernels in a single layer. Let them cook without stirring for 3-4 minutes until they develop golden brown spots. Stir and cook for another 2-3 minutes.

Step 2: Make the Creamy Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth and well combined.

Step 3: Combine Everything
Add the charred corn to the bowl with the creamy dressing. Toss well to coat all the kernels. The heat from the corn will help the dressing become nice and creamy.

Step 4: Add Cheese and Cilantro
Fold in the crumbled cotija cheese and chopped cilantro. Taste and add salt if needed (the cheese adds saltiness, so go easy at first).

Step 5: Serve
Transfer to a serving bowl and garnish with extra cilantro, a sprinkle of chili powder, and lime wedges. Serve warm or at room temperature.

3. Fresh Pico de Gallo

This classic Mexican salsa is all about fresh, vibrant ingredients. The key is using the ripest tomatoes you can find and cutting everything into uniform pieces.

Key Ingredients for Fresh Pico de Gallo:

4 large ripe tomatoes, diced (about 3 cups)
½ white onion, finely diced
1-2 jalapeño peppers, seeded and minced
½ cup fresh cilantro, chopped
3 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions:

Step 1: Prepare the Tomatoes
Dice the tomatoes into small, even pieces about ¼-inch in size. For less watery pico, remove some of the seeds and juice before dicing.

Step 2: Dice the Onion and Jalapeño
Finely dice the white onion. Remove the seeds and membranes from the jalapeño (this is where most of the heat lives), then mince it finely. Wash your hands thoroughly after handling!

Step 3: Combine Everything
In a medium bowl, combine the tomatoes, onion, jalapeño, and cilantro. Pour the lime juice over everything.

Step 4: Season and Mix
Add salt and pepper. Gently toss everything together. Let it sit for 10-15 minutes to allow the flavors to blend.

Step 5: Taste and Adjust
Before serving, taste and add more salt, lime juice, or jalapeño as desired. Serve with tortilla chips or spoon over tacos.

4. Homemade Refried Beans

Creamy, flavorful, and so much better than canned! These refried beans are rich without being heavy and pack incredible flavor in every spoonful.

Key Ingredients for Homemade Refried Beans:

2 (15-ounce) cans pinto beans, drained (reserve liquid)
3 tablespoons vegetable oil or lard
½ white onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup bean liquid or vegetable broth
Salt and pepper to taste

Step-by-Step Instructions:

Step 1: Sauté the Aromatics
Heat oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add garlic and cook for 1 minute more until fragrant.

Step 2: Add Spices
Stir in the cumin and chili powder. Cook for 30 seconds to toast the spices and release their flavors.

Step 3: Add Beans
Pour in the drained pinto beans. Stir to coat them with the onion mixture and spices. Cook for 2-3 minutes.

Step 4: Mash the Beans
Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency. Some people like them smooth, others prefer them chunky. Add bean liquid or broth a little at a time until you reach your preferred texture.

Step 5: Simmer and Season
Continue cooking for 5-7 minutes, stirring frequently, until the beans are creamy and heated through. Season with salt and pepper to taste. If they get too thick, add more liquid.

5. Creamy Guacamole

This guacamole is perfectly balanced—creamy, tangy, with just the right amount of texture. The secret is using ripe avocados and not over-mixing.

Key Ingredients for Creamy Guacamole:

3 ripe avocados
¼ cup red onion, finely diced
1 Roma tomato, seeded and diced
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
½ teaspoon salt
¼ teaspoon cumin

Step-by-Step Instructions:

Step 1: Prepare the Avocados
Cut avocados in half, remove the pit, and scoop the flesh into a bowl. Choose avocados that yield slightly to gentle pressure—they should feel like the palm of your hand.

Step 2: Mash to Desired Texture
Use a fork to mash the avocados. Leave some chunks for texture or mash until smooth—it’s your preference!

Step 3: Add Fresh Ingredients
Add the diced onion, tomato, cilantro, and jalapeño (if using) to the mashed avocado. Pour the lime juice over everything.

Step 4: Season and Mix
Sprinkle in the salt and cumin. Gently fold everything together until just combined. Be careful not to over-mix.

Step 5: Adjust and Serve
Taste and adjust seasoning with more salt or lime juice if needed. Serve immediately for the best color and flavor.

6. Black Bean and Corn Salsa

Colorful, nutritious, and packed with flavor! This hearty salsa doubles as a side dish or a topping, making it incredibly versatile.

Key Ingredients for Black Bean and Corn Salsa:

1 (15-ounce) can black beans, drained and rinsed
1½ cups corn kernels (fresh or frozen)
1 red bell pepper, diced
½ red onion, finely diced
1 jalapeño, seeded and minced
¼ cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions:

Step 1: Prepare All Vegetables
Dice the red bell pepper into small, uniform pieces. Finely dice the red onion and mince the jalapeño. Chop the cilantro.

Step 2: Combine Beans and Corn
In a large bowl, add the black beans and corn kernels. Make sure the beans are well-drained and rinsed.

Step 3: Add Vegetables
Toss in the bell pepper, red onion, jalapeño, and cilantro. Mix gently to distribute everything evenly.

Step 4: Make the Dressing
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.

Step 5: Dress and Marinate
Pour the dressing over the bean mixture. Toss well to coat everything. For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to blend.

7. Mexican Coleslaw

This tangy, crunchy slaw is the perfect cooling complement to spicy tacos. It’s light, refreshing, and adds wonderful texture to every bite.

Key Ingredients for Mexican Coleslaw:

4 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
1 large carrot, julienned or shredded
½ red onion, thinly sliced
¼ cup fresh cilantro, chopped
⅓ cup mayonnaise
2 tablespoons lime juice
1 tablespoon honey
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions:

Step 1: Shred the Vegetables
Use a sharp knife or mandoline to thinly slice the green and red cabbage. Julienne or shred the carrot. Thinly slice the red onion.

Step 2: Combine Vegetables
In a large bowl, combine the green cabbage, red cabbage, carrot, red onion, and cilantro. Toss to mix evenly.

Step 3: Make the Dressing
In a separate small bowl, whisk together mayonnaise, lime juice, honey, cumin, salt, and pepper until smooth and creamy.

Step 4: Dress the Slaw
Pour the dressing over the cabbage mixture. Use tongs or your hands to toss everything together, making sure all the vegetables are well coated.

Step 5: Chill Before Serving
Cover and refrigerate for at least 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld beautifully.

8. Mexican Rice (Spanish Rice)

This tomato-based rice is fluffy, flavorful, and the perfect base for any taco meal. It’s a staple in Mexican cuisine and for good reason!

Key Ingredients for Mexican Rice:

1 cup long-grain white rice
2 tablespoons vegetable oil
½ white onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1½ cups chicken or vegetable broth
½ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen peas (optional)
¼ cup diced carrots (optional)

Step-by-Step Instructions:

Step 1: Toast the Rice
Heat oil in a medium saucepan over medium heat. Add the rice and stir constantly for 3-4 minutes until it becomes lightly golden and fragrant.

Step 2: Cook Aromatics
Add the diced onion to the rice and cook for 2-3 minutes until softened. Add garlic and cook for 1 minute more.

Step 3: Add Liquids and Seasonings
Pour in the tomato sauce, broth, cumin, chili powder, and salt. Stir well to combine everything evenly.

Step 4: Simmer
Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes without lifting the lid. If using peas and carrots, add them in the last 5 minutes of cooking.

Step 5: Fluff and Serve
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve hot.

9. Charro Beans (Cowboy Beans)

These hearty, smoky beans are loaded with flavor from bacon and spices. They’re soupy, savory, and absolutely delicious.

Key Ingredients for Charro Beans:

1 pound dried pinto beans (or 3 cans, drained)
6 slices bacon, chopped
1 white onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1 (14.5-ounce) can diced tomatoes
6 cups water or broth
1 teaspoon cumin
½ teaspoon oregano
Salt and pepper to taste
¼ cup fresh cilantro, chopped

Step-by-Step Instructions:

Step 1: Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside, leaving the fat in the pot.

Step 2: Sauté Vegetables
In the bacon fat, cook the onion for 4-5 minutes until softened. Add garlic and jalapeño, cooking for 1-2 minutes more.

Step 3: Add Beans and Liquids
If using dried beans, add them to the pot with water or broth. If using canned beans, add them now along with the water or broth. Add the diced tomatoes with their juices.

Step 4: Season and Simmer
Stir in cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low. If using dried beans, simmer for 2-3 hours until tender. If using canned, simmer for 30-40 minutes to develop flavors.

Step 5: Finish and Serve
Stir in the cooked bacon and fresh cilantro. Taste and adjust seasoning. Serve in bowls with some of the flavorful broth.

10. Quick Pickled Red Onions

These tangy, bright pink onions add a beautiful pop of color and acidic punch to any taco. They’re incredibly easy and keep for weeks!

Key Ingredients for Quick Pickled Red Onions:

1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon peppercorns (optional)
1 bay leaf (optional)

Step-by-Step Instructions:

Step 1: Slice the Onions
Peel and halve the red onion. Slice it as thinly as possible into half-moons. Place in a heat-safe jar or bowl.

Step 2: Make the Brine
In a small saucepan, combine vinegar, water, sugar, and salt. Add peppercorns and bay leaf if using. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt.

Step 3: Pour Over Onions
Once boiling, carefully pour the hot brine over the sliced onions. Make sure the onions are completely submerged.

Step 4: Let Cool
Let the jar sit at room temperature for about 30 minutes. The onions will turn bright pink and start to soften.

Step 5: Refrigerate
Cover and refrigerate. They’re ready to eat after 1 hour, but taste even better the next day. They’ll keep in the refrigerator for up to 3 weeks.

11. Elote (Mexican Street Corn on the Cob)

This is the iconic Mexican street food that everyone loves! Creamy, cheesy, spicy, and utterly addictive.

Key Ingredients for Elote:

4 ears of corn, husks removed
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
½ cup cotija cheese, crumbled
1 teaspoon chili powder
2 limes, cut into wedges
Fresh cilantro, chopped
Salt to taste

Step-by-Step Instructions:

Step 1: Cook the Corn
Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally, for 10-12 minutes until charred in spots.

Step 2: Make the Sauce
While corn cooks, mix together mayonnaise and crema in a small bowl until smooth.

Step 3: Coat the Corn
Use a brush or spoon to generously coat each ear of corn with the mayo-crema mixture while it’s still hot.

Step 4: Add Cheese and Spice
Immediately sprinkle the crumbled cotija cheese all over the coated corn, followed by a generous dusting of chili powder.

Step 5: Finish and Serve
Squeeze fresh lime juice over each ear, sprinkle with cilantro, and add a pinch of salt. Serve immediately with extra lime wedges.

12. Mexican Street Fries

Crispy fries topped with all your favorite taco flavors! This fun side is especially popular with kids and makes taco night extra special.

Key Ingredients for Mexican Street Fries:

1 pound frozen French fries
½ cup shredded cheddar cheese
½ cup Monterey Jack cheese
¼ cup pickled jalapeños
2 tablespoons sour cream
2 tablespoons salsa
1 tablespoon fresh cilantro, chopped
1 teaspoon chili powder
Lime wedges for serving

Step-by-Step Instructions:

Step 1: Cook the Fries
Prepare frozen fries according to package directions until golden and crispy. You can bake them in the oven or use an air fryer for extra crispiness.

Step 2: Season the Fries
Transfer hot fries to an oven-safe serving dish. Sprinkle with chili powder and toss to coat.

Step 3: Add Cheese
Immediately sprinkle both cheeses over the hot fries. The heat will help the cheese melt. You can also place the dish under the broiler for 1-2 minutes to fully melt the cheese.

Step 4: Add Toppings
Scatter pickled jalapeños over the cheese. Drizzle with sour cream and salsa in a zigzag pattern.

Step 5: Garnish and Serve
Sprinkle fresh cilantro over everything and serve with lime wedges on the side. Serve immediately while hot and crispy.

What to Serve These Taco Sides With

These sides pair beautifully with all types of tacos! Try them with classic beef tacos, spicy chicken tacos, fish tacos, or vegetarian options like black bean tacos. They also work wonderfully with quesadillas, burritos, enchiladas, and fajitas.

For drinks, consider serving refreshing agua frescas, classic horchata, or simple lime sparkling water. For adults, margaritas or Mexican beer complement these sides perfectly. Round out your meal with churros or tres leches cake for dessert!

Top Tips for Perfecting Your Taco Sides

Rice Perfection

Always rinse your rice before cooking to remove excess starch. This simple step prevents gummy, sticky rice. For the fluffiest texture, let rice steam with the lid on for 5 minutes after cooking.

Fresh Ingredients Make a Difference

Use the freshest cilantro, limes, and tomatoes you can find. Wilted herbs and mealy tomatoes will negatively impact flavor. Taste as you go and adjust seasonings to your preference.

Prep Ahead for Easy Entertaining

Most of these sides taste even better the next day! Make pico de gallo, black bean salsa, and coleslaw up to 24 hours ahead. Cook rice and beans in advance and reheat before serving.

Temperature Matters

Serve creamy sides like guacamole and coleslaw chilled. Rice and beans taste best warm. Let flavors come to room temperature for the most pronounced taste.

Don’t Skimp on Lime

Lime juice brightens every dish and balances rich flavors. Always use fresh lime juice, never bottled, for the best results. When in doubt, add a squeeze more!

Storing and Reheating Tips

Refrigerator Storage

Store rice dishes in airtight containers for up to 5 days. Beans keep well for 4-5 days. Fresh salsas and guacamole are best within 1-2 days. Keep coleslaw for 3-4 days.

To prevent guacamole from browning, press plastic wrap directly onto the surface before sealing the container. Store with the avocado pit in the bowl for extra protection.

Freezing Options

Rice, beans, and charro beans freeze beautifully for up to 3 months. Freeze in portion-sized containers for easy weeknight meals. DO NOT freeze fresh salsas, guacamole, coleslaw, or corn salad—these don’t maintain their texture.

Reheating Instructions

Reheat rice in the microwave with a splash of water, covered, for 2-3 minutes. Warm beans on the stovetop over medium heat, stirring occasionally and adding liquid if needed. Most fresh sides like pico de gallo and coleslaw are served cold, so simply bring to room temperature for best flavor.

Tips for Avoiding Common Mistakes

Rice Too Sticky or Mushy

This happens when you skip rinsing the rice or use too much water. Always use a 2:1 water to rice ratio and rinse until water runs clear. Don’t lift the lid while cooking!

Bland Beans

Beans need generous seasoning! Don’t be shy with salt, cumin, and garlic. Taste and adjust before serving. Adding a splash of lime juice at the end brightens the flavor dramatically.

Watery Pico de Gallo

Remove excess seeds and juice from tomatoes before dicing. Let the finished salsa sit in a strainer for a few minutes to drain excess liquid. Make it just before serving for the best texture.

Brown Guacamole

Avocados oxidize quickly when exposed to air. Add lime juice immediately after mashing. Store with plastic wrap pressed directly on the surface. Make it as close to serving time as possible.

Dry Rice

If your rice comes out dry, you didn’t use enough liquid. Add a bit more water or broth next time. If it’s already cooked, sprinkle with water and microwave covered to add moisture back.

Frequently Asked Questions

Can I make these sides vegetarian or vegan?

Absolutely! Most sides are naturally vegetarian. For vegan versions, use vegetable broth instead of chicken broth, skip the cheese or use vegan alternatives, and replace sour cream with cashew cream or vegan sour cream. Use olive oil instead of butter.

How far in advance can I prepare these sides?

Rice can be made 2-3 days ahead and reheated. Beans keep well for 4-5 days. Make fresh salsas the day before for best results. Guacamole should be made within 2-3 hours of serving. Pickled onions get better with time and last for weeks!

What’s the best rice for Mexican rice?

Long-grain white rice works best—basmati and jasmine are excellent choices. They produce fluffy, separate grains that don’t clump together. Avoid short-grain rice, which tends to be stickier.

Can I use frozen corn instead of fresh?

Yes! Frozen corn works wonderfully in all these recipes. Thaw it first and pat dry before charring or cooking. Fresh corn has slightly more flavor when in season, but frozen is convenient and works great year-round.

How do I reduce the heat level for kids?

Remove seeds and membranes from jalapeños, which contain most of the heat. Start with less chili powder and add more gradually. Serve spicy salsas on the side so everyone can control their own heat level. Sour cream and avocado help cool spicy dishes.

What can I substitute for cilantro?

If you or your family members have the genetic trait that makes cilantro taste like soap, try using fresh parsley instead. It won’t taste exactly the same, but provides a fresh, herbal note. You can also simply omit it.

Are these sides gluten-free?

Most of these sides are naturally gluten-free! Rice, beans, corn, and fresh vegetables contain no gluten. Just check that your store-bought broth and any packaged seasonings are certified gluten-free if you have celiac disease or severe sensitivity.

Can I double these recipes for a party?

Absolutely! All recipes can be easily doubled or tripled. Just make sure to use a large enough pot or pan. Cooking times remain roughly the same, though large batches may need a few extra minutes.

Why is my cilantro lime rice bland?

Rice needs adequate salt! Season the cooking water well. Add lime juice and zest while the rice is still warm so it absorbs the flavors. Use fresh lime juice, never bottled. Don’t skimp on the cilantro.

How do I keep guacamole from turning brown?

The lime juice helps slow oxidation. Press plastic wrap directly onto the surface of the guacamole with no air gaps. Keep the avocado pit in the bowl. Make it as close to serving time as possible. Some browning is natural and doesn’t affect taste.

Nutrition Information

Side Dish	Serving Size	Calories	Protein	Carbs	Fat	Fiber
Cilantro Lime Rice	½ cup	120	2g	24g	2g	1g
Mexican Street Corn Salad	½ cup	180	4g	18g	11g	3g
Fresh Pico de Gallo	¼ cup	15	1g	3g	0g	1g
Refried Beans	½ cup	130	7g	19g	3g	6g
Guacamole	¼ cup	90	1g	5g	8g	3g
Black Bean Corn Salsa	½ cup	110	5g	18g	3g	5g
Mexican Coleslaw	½ cup	70	1g	8g	4g	2g
Mexican Rice	½ cup	140	3g	27g	2g	1g
Charro Beans	1 cup	190	10g	28g	4g	8g
Pickled Red Onions	¼ cup	20	0g	5g	0g	1g
Elote (1 ear)	1 ear	220	6g	23g	13g	3g
Mexican Street Fries	1 cup	280	8g	32g	14g	3g

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Final Thoughts

There you have it—12 incredible taco sides that will transform your next taco night from ordinary to extraordinary! Each recipe brings its own special touch to the table, whether it’s the bright freshness of cilantro lime rice, the smoky richness of street corn, or the cooling crunch of Mexican coleslaw. The beauty of these sides is their versatility; mix and match them to create your perfect taco spread.

Remember, the secret to an amazing taco feast isn’t just about the tacos themselves—it’s about creating a complete experience with complementary flavors and textures. These sides do exactly that while being budget-friendly, family-approved, and easy enough for busy weeknights.

Don’t be afraid to experiment and make these recipes your own! Add extra spice if your family loves heat, keep things mild for picky eaters, or create your own variations based on what you have in your pantry. The most important thing is bringing your family together around delicious food.

Which side will you try first? Start with one or two favorites, then gradually add more to your rotation. Before you know it, your taco nights will be the highlight of the week—and everyone will be asking when you’re making them again! Happy cooking, and enjoy your delicious taco feast!