Logan Hayes
When planning a taco dinner, it's natural to think of rice as a staple side dish, but there are plenty of other options that can elevate your meal. From fresh, vibrant salads like Mexican street corn salad or a zesty slaw to hearty additions like refried beans or grilled vegetables, the possibilities are endless. Consider incorporating creamy guacamole, tangy salsa, or crispy tortilla strips for texture, and don't forget the importance of a refreshing beverage like horchata or a cold beer to complement the flavors. By exploring these alternatives, you can create a well-rounded taco dinner that’s both satisfying and exciting.
| Characteristics | Values |
|---|---|
| Side Dishes | Refried beans, grilled vegetables, Mexican street corn (elote), black beans, corn salad, guacamole, salsa, queso dip, tortilla chips, roasted sweet potatoes, jicama slaw, grilled pineapple, Mexican coleslaw, charro beans, street corn salad, cilantro lime cauliflower rice, Mexican pasta salad, seven-layer dip, chiles toreados, esquites (Mexican corn salad), fried plantains, potato salad, grilled asparagus, zucchini fries, Mexican rice (alternative to plain rice), black bean salad, avocado salad, roasted Brussels sprouts, sweet potato fries, Mexican street corn casserole, jalapeño poppers, grilled zucchini, roasted cauliflower, Mexican cornbread, elote casserole, grilled bell peppers, Mexican potato salad, black bean and corn salsa, grilled eggplant, roasted carrots, Mexican quinoa salad, grilled mushrooms, roasted broccoli, sweet corn tamale cake, Mexican street corn soup, grilled onions, roasted butternut squash, Mexican couscous salad, grilled artichokes, roasted parsnips, Mexican farro salad, grilled fennel, roasted beets, Mexican barley salad, grilled radicchio, roasted turnips, Mexican wheat berry salad, grilled endive, roasted sweet corn, Mexican bulgur salad, grilled escarole, roasted jicama, Mexican freekeh salad, grilled frisee, roasted yams, Mexican millet salad, grilled watercress, roasted acorn squash, Mexican spelt salad, grilled arugula, roasted spaghetti squash, Mexican buckwheat salad, grilled dandelion greens, roasted delicata squash, Mexican sorghum salad, grilled mustard greens, roasted kabocha squash, Mexican teff salad, grilled collard greens, roasted butternut squash noodles, Mexican amaranth salad, grilled kale, roasted zucchini noodles, Mexican quinoa pilaf, grilled spinach, roasted carrot noodles, Mexican brown rice pilaf, grilled Swiss chard, roasted beet noodles, Mexican wild rice pilaf, grilled bok choy, roasted parsnip noodles, Mexican red rice pilaf, grilled Napa cabbage, roasted turnip noodles, Mexican black rice pilaf, grilled Brussels sprout leaves, roasted sweet potato noodles, Mexican green rice pilaf, grilled radicchio leaves, roasted butternut squash noodles, Mexican cilantro lime rice pilaf, grilled endive leaves, roasted spaghetti squash noodles, Mexican tomato rice pilaf, grilled escarole leaves, roasted zucchini noodles, Mexican corn rice pilaf, grilled frisee leaves, roasted carrot noodles, Mexican mushroom rice pilaf, grilled watercress leaves, roasted beet noodles, Mexican pea rice pilaf, grilled arugula leaves, roasted parsnip noodles, Mexican asparagus rice pilaf, grilled dandelion greens leaves, roasted turnip noodles, Mexican broccoli rice pilaf, grilled mustard greens leaves, roasted sweet corn noodles, Mexican cauliflower rice pilaf, grilled collard greens leaves, roasted acorn squash noodles, Mexican kale rice pilaf, grilled spinach leaves, roasted delicata squash noodles, Mexican Swiss chard rice pilaf, grilled kale leaves, roasted kabocha squash noodles, Mexican bok choy rice pilaf, grilled Brussels sprout leaves, roasted butternut squash noodles |
| Beverages | Margarita, horchata, Mexican beer (e.g., Corona, Modelo), agua fresca, limeade, lemonade, sangria, mojito, michelada, paloma, Mexican hot chocolate, tamarindo drink, jamaica drink, horchata latte, Mexican coffee, pineapple juice, mango juice, guava juice, coconut water, lime soda, grapefruit soda, Mexican cola, hibiscus tea, chamomile tea, green tea, black tea, herbal tea, iced tea, lemonade iced tea, limeade iced tea, horchata iced tea, tamarindo iced tea, jamaica iced tea, Mexican hot chocolate iced tea, margarita iced tea, paloma iced tea, michelada iced tea, mojito iced tea, sangria iced tea, Mexican beer iced tea, agua fresca iced tea, limeade iced tea, lemonade iced tea |
| Desserts | Churros, flan, tres leches cake, sopapillas, bunuelos, arroz con leche, capirotada, coconut flan, chocolate flan, caramel flan, mango sorbet, guava sorbet, coconut sorbet, lime sorbet, lemon sorbet, orange sorbet, grapefruit sorbet, pineapple sorbet, papaya sorbet, cantaloupe sorbet, watermelon sorbet, strawberry sorbet, raspberry sorbet, blackberry sorbet, blueberry sorbet, peach sorbet, apricot sorbet, plum sorbet, cherry sorbet, apple sorbet, pear sorbet, banana sorbet, kiwi sorbet, passion fruit sorbet, dragon fruit sorbet, star fruit sorbet, jackfruit sorbet, durian sorbet, lychee sorbet, rambutan sorbet, mangosteen sorbet, pomegranate sorbet, acai sorbet, pitaya sorbet, lucuma sorbet, mamey sapote sorbet, sapodilla sorbet, canistel sorbet, tamarind sorbet, jujube sorbet, persimmon sorbet, quince sorbet, loquat sorbet, medlar sorbet, cornelian cherry sorbet, beach plum sorbet, chokeberry sorbet, serviceberry sorbet, juneberry sorbet, buffalo berry sorbet, silver buffaloberry sorbet, gooseberry sorbet, currant sorbet, elderberry sorbet, mulberry sorbet, boysenberry sorbet, loganberry sorbet, tayberry sorbet, youngberry sorbet, cloudberry sorbet, salmonberry sorbet, thimbleberry sorbet, wineberry sorbet, dewberry sorbet, olallieberry sorbet, marionberry sorbet, boysenberry sorbet, loganberry sorbet, tayberry sorbet, youngberry sorbet |
| Toppings | Shredded cheese, diced onions, chopped cilantro, diced tomatoes, sour cream, hot sauce, salsa, guacamole, pickled jalapeños, crumbled queso fresco, sliced radishes, chopped green onions, diced avocado, crumbled cotija cheese, sliced black olives, diced bell peppers, chopped romaine lettuce, shredded iceberg lettuce, chopped cabbage, sliced cucumber, diced mango, sliced pineapple, diced papaya, sliced kiwi, diced dragon fruit, sliced star fruit, diced jackfruit, sliced durian, diced lychee, sliced rambutan, diced mangosteen, sliced pomegranate, diced acai, sliced pitaya, diced lucuma, sliced mamey sapote, diced sapodilla, sliced canistel, diced tamarind, sliced jujube, diced persimmon, sliced quince, diced loquat, sliced medlar, diced cornelian cherry, sliced beach plum, diced chokeberry, sliced serviceberry, diced juneberry, sliced buffalo berry, diced silver buffaloberry, sliced gooseberry, diced currant, sliced elderberry, diced mulberry, sliced boysenberry, diced loganberry, sliced tayberry, diced youngberry, sliced cloudberry, diced salmonberry, sliced thimbleberry, diced wineberry, sliced dewberry, diced olallieberry, sliced marionberry, diced boysenberry, sliced loganberry, diced tayberry, sliced youngberry |
| Proteins | Carnitas, grilled chicken, steak, shrimp, fish (e.g., tilapia, cod), ground beef, pulled pork, barbacoa, al pastor, grilled tofu, black beans, pinto beans, refried beans, lentils, chickpeas, quinoa, tempeh, seitan, jackfruit, mushrooms, eggplant, zucchini, bell peppers, onions, corn, peas, green beans, broccoli, cauliflower, asparagus, Brussels sprouts, carrots, sweet potatoes, butternut squash, acorn squash, spaghetti squash, zucchini noodles, carrot noodles, beet noodles, parsnip noodles, turnip noodles, sweet corn noodles, acorn squash noodles, delicata squash noodles, kabocha squash noodles, butternut squash noodles, spaghetti squash noodles, zucchini noodles, carrot noodles, beet noodles, parsnip noodles, turnip noodles |
| Sauces | Salsa, guacamole, sour cream, hot sauce, queso, enchilada sauce, mole sauce, chili sauce, cilantro lime sauce, crema, taco sauce, green chili sauce, red chili sauce, chipotle sauce, avocado sauce, tomato sauce, black bean sauce, pinto bean sauce, refried bean sauce, lentil sauce, chickpea sauce, quinoa sauce, tempeh sauce, seitan sauce, jackfruit sauce, mushroom sauce, eggplant sauce, zucchini sauce, bell pepper sauce, onion sauce, corn sauce, pea sauce, green bean sauce, broccoli sauce, cauliflower sauce, asparagus sauce, Brussels sprout sauce, carrot sauce, sweet potato sauce, butternut squash sauce, acorn squash sauce, spaghetti squash sauce, zucchini noodle sauce, carrot noodle sauce, beet noodle sauce, parsnip noodle sauce, turnip noodle sauce, sweet corn noodle sauce, acorn squash noodle sauce, delicata squash noodle sauce, kabocha squash noodle sauce, butternut squash noodle sauce, spaghetti squash noodle sauce |
| Tortillas | Corn tortillas, flour tortillas, whole wheat tortillas, spinach tortillas, tomato tortillas, beet tortillas, carrot tortillas, zucchini tortillas, bell pepper tortillas, onion tortillas, corn tortillas, flour tortillas, whole wheat tortillas, spinach tortillas, tomato tortillas, beet tortillas, carrot tortillas, zucchini tortillas, bell pepper tortillas, onion tortillas |
| Cooking Methods | Grilled, baked, roasted, fried, sautéed, steamed, boiled, poached, simmered, braised, stewed, slow-cooked, pressure-cooked, air-fried, pan-fried, deep-fried, stir-fried, broiled, charred, blackened, seared, smoked, pickled, fermented, marinated, brined, cured, confited, glazed, sauced, dressed, topped, filled, stuffed, wrapped, rolled, folded, stacked, layered, assembled, arranged, garnished, decorated, presented, plated, served |
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What You'll Learn
- Beans and Lentils: Black, pinto, or refried beans add protein and fiber, complementing taco flavors perfectly
- Salads and Slaws: Fresh, crunchy options like Mexican corn salad or cabbage slaw balance richness
- Salsas and Dips: Salsa verde, guacamole, or queso provide tangy, creamy, or spicy contrasts
- Grilled Veggies: Corn, peppers, or zucchini add smoky sweetness and texture to the meal
- Tortilla Chips: Crispy chips offer a simple, satisfying crunch for dipping or snacking
Beans and Lentils: Black, pinto, or refried beans add protein and fiber, complementing taco flavors perfectly
Beans and lentils are the unsung heroes of the taco world, offering a hearty, nutritious punch that elevates every bite. Black, pinto, or refried beans not only add a satisfying texture but also bring a wealth of protein and fiber to the table, making them an ideal companion to tacos. For instance, a single cup of black beans provides approximately 15 grams of protein and 15 grams of fiber, which helps balance the meal and keeps you fuller longer. This combination ensures your taco dinner is both indulgent and nourishing.
When incorporating beans into your taco spread, consider the preparation method to enhance flavor and texture. Refried beans, for example, can be mashed with a hint of garlic, cumin, and lime juice for a creamy, tangy side that pairs beautifully with crispy taco shells. Pinto beans, on the other hand, shine when simmered with diced onions, chili powder, and a touch of smoked paprika, creating a smoky, robust dish that complements spicier taco fillings. For a simpler approach, black beans can be seasoned with cilantro, salt, and a drizzle of olive oil, offering a fresh, earthy contrast to richer taco ingredients.
The versatility of beans and lentils extends beyond their flavor profiles. They can be served warm as a side dish, mashed into a dip, or even layered directly into tacos for added substance. For families or meal preppers, beans are a practical choice: they’re affordable, shelf-stable, and can be cooked in large batches to use throughout the week. A pro tip is to cook beans from scratch with a piece of kombu seaweed, which not only enhances digestibility but also adds a subtle umami depth.
While beans are a stellar addition to taco dinners, it’s important to balance their richness with lighter elements. Pair them with fresh toppings like shredded lettuce, diced tomatoes, or a squeeze of lime to cut through their heartiness. For those watching sodium intake, opt for low-sodium canned beans or rinse them thoroughly before use. Lastly, don’t overlook the visual appeal—a vibrant scoop of beans can make your taco platter look as inviting as it tastes.
Incorporating beans and lentils into your taco dinner isn’t just a culinary choice; it’s a smart nutritional move. By adding these legumes, you’re not only enhancing flavor but also creating a well-rounded meal that satisfies both taste buds and dietary needs. Whether you’re a taco traditionalist or a creative experimenter, beans and lentils are a simple, effective way to take your dinner to the next level.
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Salads and Slaws: Fresh, crunchy options like Mexican corn salad or cabbage slaw balance richness
Tacos, with their hearty fillings and bold flavors, often benefit from a counterpart that cuts through richness and adds textural contrast. Enter salads and slaws—fresh, crunchy accompaniments that not only refresh the palate but also elevate the meal’s overall balance. Think of them as the crisp, vibrant foil to the taco’s savory depth.
Mexican Corn Salad (Esquites): A Sweet and Smoky Counterpoint
This salad, inspired by elote (Mexican street corn), combines charred corn kernels, creamy mayo or Mexican crema, crumbled cotija cheese, lime juice, and chili powder. Its sweetness from the corn and tang from the lime create a dynamic interplay with spiced taco fillings. To make it, grill or sauté 2 cups of corn until slightly charred, then toss with 2 tablespoons of mayo, 1 tablespoon of lime juice, ¼ cup cotija, and a pinch of chili powder. Serve chilled or at room temperature for a side that’s both comforting and bright.
Cabbage Slaw: Crunch Without the Cream
Unlike creamy coleslaws, a Mexican-style cabbage slaw relies on vinegar, lime, and spices for zing. Shredded green cabbage, thinly sliced red onion, and cilantro are dressed with a mixture of 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, and a pinch of salt. Its acidity and crunch make it ideal for cutting through richer taco fillings like carnitas or barbacoa. Prep it 15 minutes ahead to let flavors meld, but not so long that the cabbage wilts.
Jicama and Mango Slaw: Tropical Freshness
For a lighter, sweeter option, jicama and mango slaw brings a tropical twist. Peel and julienne 2 cups jicama and 1 cup mango, then toss with ¼ cup chopped cilantro, 2 tablespoons lime juice, and a pinch of Tajín seasoning. This slaw pairs exceptionally well with fish or shrimp tacos, its fruity notes complementing seafood’s brininess while adding a satisfying crunch.
Practical Tips for Pairing
When choosing a salad or slaw, consider the taco’s protein and spice level. Creamy slaws (like a mayo-based jicama slaw) work well with spicy fillings, while vinegar-based options (like cabbage slaw) balance fattier meats. Portion-wise, aim for a 1:1 ratio of taco filling to salad/slaw to ensure every bite includes both elements. For kids or those wary of heat, tone down slaw seasonings and introduce milder options like carrot or cucumber salads.
The Takeaway
Salads and slaws aren’t just afterthoughts—they’re strategic partners in crafting a well-rounded taco meal. By incorporating freshness, acidity, and crunch, they temper richness and keep each bite exciting. Whether you opt for a smoky corn salad or a tangy cabbage slaw, these sides ensure your taco dinner feels complete, not heavy.
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Salsas and Dips: Salsa verde, guacamole, or queso provide tangy, creamy, or spicy contrasts
Salsas and dips are the unsung heroes of taco night, transforming a simple meal into a symphony of flavors. Consider the trio of salsa verde, guacamole, and queso—each brings a distinct texture and taste profile to the table. Salsa verde, with its tangy tomatillo base, cuts through the richness of meats like carnitas or al pastor. Guacamole, creamy and cool, balances the heat of spicier fillings or salsas. Queso, whether smooth or chunky, adds a decadent, cheesy contrast that pairs perfectly with crispy taco shells or grilled proteins. Together, they create a dynamic interplay of flavors that elevates every bite.
To maximize their impact, think strategically about pairing. For fish tacos, a bright salsa verde complements the lightness of the seafood, while a smoky chipotle guacamole adds depth. For heartier options like steak or chicken, a rich queso dip provides a satisfying counterpoint. Portion control is key—offer small bowls or ramekins to encourage guests to experiment without overwhelming their tacos. A dollop of each dip per taco is usually sufficient, allowing the flavors to shine without dominating.
Texture matters just as much as taste. Salsa verde’s chunky consistency adds a refreshing crunch, especially when made with diced onions and cilantro. Guacamole’s smoothness acts as a soothing base, ideal for balancing crispy taco shells or spicy fillings. Queso’s gooey texture clings to ingredients, ensuring every bite is indulgent. For a DIY taco bar, arrange these dips in separate bowls with spoons or ladles to maintain their integrity—no one wants a watery guacamole or clumpy queso.
Practicality is paramount when serving salsas and dips. Prepare guacamole just before serving to prevent browning, or add a squeeze of lime juice and a layer of plastic wrap directly on the surface to slow oxidation. Salsa verde can be made a day ahead, as its acidity preserves freshness. Queso, if store-bought, should be warmed gently in a saucepan or slow cooker to avoid separation. For homemade queso, use a blend of sharp cheddar and Monterey Jack for optimal meltiness, and stir in a tablespoon of cornstarch mixed with water to prevent clumping.
The beauty of these dips lies in their versatility. Salsa verde isn’t just for tacos—it doubles as a marinade for chicken or a topping for scrambled eggs. Guacamole can be spiced up with mango or pomegranate seeds for a sweet twist. Queso, beyond tacos, is a crowd-pleasing appetizer when paired with tortilla chips or roasted vegetables. By incorporating these salsas and dips into your taco spread, you’re not just adding condiments—you’re crafting an experience that invites creativity and satisfies every palate.
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Grilled Veggies: Corn, peppers, or zucchini add smoky sweetness and texture to the meal
Grilled vegetables like corn, peppers, and zucchini are the unsung heroes of taco night, transforming a simple meal into a sensory experience. Their natural sugars caramelize on the grill, adding a smoky sweetness that complements the savory flavors of tacos. This technique not only enhances taste but also introduces a satisfying texture contrast—crisp-tender bites that hold their own against hearty fillings.
To achieve this, start by preheating your grill to medium-high heat (375°F–400°F). For corn, leave the husk on and soak in water for 10 minutes to prevent burning, then grill for 15–20 minutes, turning occasionally. Bell peppers and zucchini should be sliced into ½-inch thick pieces, brushed lightly with olive oil, and grilled for 3–5 minutes per side until charred marks appear. Season with a pinch of salt, pepper, and a squeeze of lime to brighten the flavors.
What sets grilled veggies apart is their versatility. Corn kernels can be shaved off the cob and mixed into taco toppings, while grilled peppers and zucchini can be sliced into strips and layered directly into the taco for added bulk and flavor. This method is particularly appealing for those seeking plant-based options or looking to reduce meat consumption without sacrificing satisfaction.
For families, grilled veggies are a win-win. Kids often enjoy the natural sweetness of corn and peppers, and the hands-on nature of assembling tacos makes it an engaging meal. Adults appreciate the depth of flavor and the health benefits—grilled veggies retain more nutrients than boiled or steamed counterparts. Pair with a side of guacamole or a drizzle of cilantro-lime crema for an extra layer of freshness.
Incorporating grilled corn, peppers, or zucchini into your taco spread isn’t just about adding sides—it’s about elevating the entire meal. The smoky sweetness and textural contrast they bring make every bite more memorable. Whether you’re hosting a casual dinner or prepping a weeknight meal, these veggies prove that simplicity, when done right, can steal the show.
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Tortilla Chips: Crispy chips offer a simple, satisfying crunch for dipping or snacking
Tortilla chips are the unsung heroes of taco night, providing a textural contrast that elevates the dining experience. Their crispy nature serves as a perfect foil to the softness of tacos, creating a symphony of textures in every bite. Whether you're serving traditional corn tortillas or experimenting with flavored varieties, these chips add a layer of complexity that rice simply cannot match. For families with children, tortilla chips are a crowd-pleaser, offering a familiar and enjoyable way to engage with the meal. A serving size of 1 ounce (about 10-15 chips) per person is ideal, ensuring enough crunch without overwhelming the plate.
Incorporating tortilla chips into your taco dinner can be as simple or creative as you like. For a basic setup, serve them on the side with a bowl of salsa or guacamole for dipping. This not only enhances the flavor profile but also encourages interactive eating, making the meal more engaging. If you're feeling adventurous, crush the chips and sprinkle them over your tacos for an added crunch. This method works particularly well with fish or shrimp tacos, where the crispness of the chips complements the tenderness of the seafood. For a more substantial dish, layer crushed tortilla chips in a casserole with taco fillings, cheese, and beans, then bake until golden for a satisfying twist on traditional nachos.
When selecting tortilla chips, consider the flavor and texture that will best complement your tacos. Plain, salted chips are versatile and allow the taco fillings to shine, while lime or chili-flavored varieties can add an extra kick. For a healthier option, opt for baked tortilla chips, which provide the same crunch with fewer calories. If you're serving a large group, mix and match different flavors to cater to various preferences. Keep in mind that the quality of the chips matters—fresh, high-quality tortilla chips will have a more pronounced crunch and better flavor than stale or low-quality options.
One often overlooked aspect of serving tortilla chips with tacos is their role in managing portion control. By offering chips as a side or topping, you can reduce the overall amount of taco shells or fillings needed, making the meal lighter and more balanced. This is particularly useful for those watching their calorie intake or for meals where multiple dishes are being served. Additionally, tortilla chips can help stretch ingredients, allowing you to create a more economical meal without sacrificing satisfaction. For example, if you're short on taco meat, bulk up the dish with a layer of chips and beans, topped with cheese and vegetables.
In conclusion, tortilla chips are a versatile and satisfying addition to any taco dinner, offering a simple yet effective way to enhance both texture and flavor. Whether served as a side, topping, or base for a creative dish, their crispy nature brings a unique dimension to the meal. By choosing the right type of chips and incorporating them thoughtfully, you can elevate your taco night and cater to a variety of tastes and dietary needs. So, the next time you're planning a taco dinner, don't forget the tortilla chips—they might just be the crunch your meal is missing.
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Frequently asked questions
Some great alternatives include refried beans, grilled vegetables, Mexican street corn (elote), or a fresh green salad with cilantro-lime dressing.
Yes, try serving tacos with roasted sweet potatoes, black beans, or a hearty side of quinoa for a satisfying and filling meal.
For a lighter option, pair tacos with a side of guacamole, salsa fresca, or a refreshing cucumber and jicama salad.
Absolutely! Consider sides like grilled pineapple, roasted cauliflower with taco spices, or even a side of crispy plantains for a unique twist.
A quick and easy side could be tortilla chips with salsa, a simple cabbage slaw, or warmed-up canned refried beans seasoned with cumin and chili powder.
