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!
What Should be on the Menu for Fish Taco Night?
When serving fish tacos for dinner, there are 3 essentials in my book:
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.
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!
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.
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.
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!
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.
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!
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!
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.
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!
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.
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!
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!
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.
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.
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.