Wondering what to serve with tamales? Look no further! Here’s 25+ great options. From healthy side dishes, to sauces and appetizers, this handy guide will help you find what you want to make to complete your Mexican themed dinner.
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The BEST Sides for Tamales
When serving tamales for dinner, there are 3 essentials in my book:
- An amazing homemade sauce – like this chipotle crema or cilantro lime sauce. Here are even MORE tasty Mexican sauces!
- Margaritas. Keep reading below to find some great options!
- And, of course, some really delicious side dishes.
Be sure to check out these 25+ Mexican Desserts too!
When it comes to serving tamales for dinner, you can never go wrong with the classics, like Mexican black beans, tortilla chips, and salsa.
But, what else goes with tamales for a side?
Here are 25+ AMAZING tamale side dishes!
Mexican Street Corn Salad with Couscous puts a fun twist on elotes. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.
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These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you.
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This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
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I’m serving up these Oven Roasted Mexican 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!
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Easy Mexican Street Corn- this street corn is super easy to make on the grill and is the perfect side dish that everyone will enjoy!
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Red Cabbage Slaw is a super simple side dish recipe made without mayo. It’s tangy, delicious and crunchy.
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Octopus Ceviche (aka ceviche de pulpo) combines tender octopus with tangy lime juice, red onions, cilantro and chiles for a light and refreshing appetizer. Serve it with tortillas or chips and enjoy!
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Beans // 3 Ways!
Jazz up the cans of black beans in your cupboard with this Mexican Black Beans recipe. It’s a low-fuss skillet recipe that’s quick and easy, and made with warm and smoky Mexican-inspired flavors. Serve them with tacos, enchiladas, quesadillas, fajitas, and more!
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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.
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Instant Pot Refried Beans require no presoaking. Plus, they're virtually fat free and can be made vegetarian or vegan with some simple swaps.
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Rice – An Essential Mexican Side Dish
Inspired by the flavors of the classic Mexican restaurant side dish, this Instant Pot Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your pressure cooker!
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I am a huge fan of the rice at Chipotle’s. Here is a copycat version for their cilantro lime rice, it tastes just like the real thing!
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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!
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Salsas, Sauces & Condiments
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!
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Skip the jar of store bought salsa and make Salsa Taquera instead! It’s a smoky and vibrant condiment that’s perfect for quesadillas and tacos. The ingredients are simple, but the flavor is extravagant!
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This fresh and vibrant Guacamole recipe is so easy! Mix it up in minutes for a creamy dip, a delicious topping for nachos, or to serve on Taco Tuesday.
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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.
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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!
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This 5-Minute Chipotle Salsa comes together easily with the help of your blender. It's a great sauce for tacos or dip for tortilla chips!
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This is the BEST Quesadilla Sauce. Creamy & flavor-packed with just a hint of spice, this easy sauce comes together in just 5-minutes!
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What Drink Goes with Tamales?
Margaritas, of course! Here are some amazing ones to try!
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!
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This Grapefruit Habanero Margarita is the perfect spicy cocktail for sipping on summer days!
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St. Germain Margaritas can be made with just three ingredients – tequila, elderflower liqueur and lime juice. They're a delicious St. Germain cocktail that you'll love having in your arsenal.
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This Italian Margarita recipe is easy to make with just four ingredients! Orange juice, tequila, amaretto and lime juice combine in this delicious cocktail recipe.
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This Grilled Pineapple Jalapeno Margarita is the perfect blend of sweet, spicy, and smoky. Caramelized grilled pineapple & a splash of vanilla make it extra delicious.
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What to Serve with Tamales Besides Beans and Rice?
How to Make Ahead and Store
Many of these tamale 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.
More Mexican Recipes
- Fish Taco Bowls
- Taco Zucchini Boats
- Migas
- Mexican Breakfast Tostadas
- Cauliflower Tacos
- Instant Pot Carnitas
More Side Dish Recipes
- Sides for Quesadillas
- Sides for Enchiladas
- Sides for Tacos
- Sides for Pizza
- Sides for BBQ
- Sides for Burgers
- Sides for Ribs
Did you Make Any of These Sides for Tamales?
Please leave a comment and rating below, if you loved this round up of what to serve with tamales. 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.
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What to Serve with Tamales: 25+ Great Sides
Wondering what to serve with tamales? Here's 25+ great options. Healthy side dishes, salads, appetizers and more! Try this Mexican Street Corn Salad. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.
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Servings: 6 people
Ingredients
- 4 ears corn (husked)
- 1 1/2 cups pearl couscous
- 1 cup chicken broth
- 3/4 cup water
- 1/2 cup fresh lime juice (divided (6-8 limes))
- 2 teaspoons salt (divided)
- 1/2 red bell pepper (chopped)
- 1/2 small red onion (finely chopped)
- 1/2 cup fresh cilantro (chopped)
- 5 green onions (chopped)
- 1 jalapeno pepper (diced (and seeded if less heat desired))
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper
- 1/2 cup cotija cheese (or feta, crumbled)
Instructions
- Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
- Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
- In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
- To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
Notes
- DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
- You can also use frozen corn. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add 3 cups of frozen corn. Cook until it gets a nice char, about 5-7 minutes.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Nutrition
Calories: 295kcal | Carbohydrates: 46g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1108mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 24.5mg | Calcium: 86mg | Iron: 1.3mg
