10 Best Side Dishes for Fish Tacos

Fish tacos are a fan favorite for a reason: they’re fresh, flavorful, and downright delicious. But what makes them truly irresistible? The sides dishes for fish tacos that come alongside. Picture this: crispy fish, soft tortillas, a zesty slaw, and maybe a creamy avocado dip or a tangy salsa on the side. Now we’re talking.

If you’ve ever wondered what to serve with your fish tacos, you’re not alone. Sometimes, the side dishes are just as important as the main event. Whether you’re hosting a taco night for friends or preparing a simple weeknight dinner, these side dishes for fish tacos are sure to make your meal unforgettable.

Samuel’s Take on Sides for Fish Tacos: Flavorful & Easy

As someone who spends a lot of time in the kitchen dreaming up ways to make meals both easy and flavorful, I know the importance of having the perfect side dishes to go with your fish tacos. Fish tacos are light and bright, so it’s all about pairing them with something that complements those flavors. Think fresh, crunchy, and maybe just a hint of heat. I’ve put together a collection of some of my favorite side dishes that will elevate your fish tacos, so let’s dive in!

The Best 10 Side Dishes for Fish Tacos

These side dishes bring the right balance to your fish tacos—whether you’re craving something light, tangy, or a little indulgent.

1. Crispy Sweet Potato Fries

Ingredients:

• 2 large sweet potatoes, cut into fries
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste

How to Make:

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato fries in olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Lay them out on a baking sheet in a single layer.
4. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Serve them warm alongside your fish tacos, and enjoy that sweet and savory combo.

2. Tangy Cabbage Slaw

Ingredients:

• 1/2 head green cabbage, shredded
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

How to Make:

1. In a large bowl, whisk together mayonnaise, vinegar, honey, mustard, salt, and pepper.
2. Add the shredded cabbage and toss until evenly coated.
3. Chill in the fridge for at least 30 minutes before serving. This slaw adds the perfect crunch and tang to balance out the fish.

3. Mexican Street Corn (Elote)

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 tbsp chili powder
• 1 lime, cut into wedges

How to Make:

1. Grill the corn over medium heat, turning occasionally, until charred (about 10 minutes).
2. Brush the grilled corn with mayonnaise, sprinkle with cotija cheese and chili powder.
3. Serve with lime wedges for a zesty kick. The smoky corn pairs perfectly with your fish tacos!

4. Guacamole with a Kick

Ingredients:

• 2 ripe avocados
• 1 small red onion, finely chopped
• 1-2 jalapeños, seeded and diced
• Juice of 1 lime
• Salt, to taste

How to Make:

1. Mash the avocados in a bowl.
2. Add the onion, jalapeños, lime juice, and salt.
3. Stir everything together until smooth but still chunky.
4. Serve alongside your fish tacos for a creamy, slightly spicy dip. It’s a game changer.

5. Cilantro-Lime Rice

Ingredients:

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• Juice and zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

How to Make:

1. Cook the rice according to package instructions (or use a rice cooker for convenience).
2. Once cooked, fluff the rice with a fork, then stir in the lime juice, zest, cilantro, and salt.
3. This aromatic rice pairs wonderfully with your tacos, adding a fragrant and fresh layer of flavor.

6. Pico de Gallo

Ingredients:

• 3 tomatoes, diced
• 1/2 red onion, diced
• 1 jalapeño, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

How to Make:

1. Combine all ingredients in a bowl.
2. Toss until well mixed and season with salt to taste.
3. Let it sit for a few minutes to allow the flavors to meld. This fresh salsa is a zesty, juicy contrast to the crispy fish.

7. Roasted Brussels Sprouts with Lemon

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp lemon zest
• Salt and pepper, to taste

How to Make:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil, garlic powder, lemon zest, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-25 minutes, shaking halfway through.
4. Serve these crispy, lemony Brussels sprouts as a savory side that balances the lightness of the fish tacos.

8. Grilled Asparagus with Balsamic Glaze

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper, to taste

How to Make:

1. Toss the asparagus in olive oil, salt, and pepper.
2. Grill over medium heat for about 5-7 minutes, until tender and slightly charred.
3. Drizzle with balsamic vinegar before serving for a sweet-tart contrast to the fish tacos.

9. Avocado and Tomato Salad

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

How to Make:

1. Combine the avocado, tomatoes, and red onion in a bowl.
2. Squeeze lime juice over the top and season with salt and pepper.
3. This refreshing salad brings creamy avocado and juicy tomatoes to your plate, providing the perfect cooling side dish.

10. Spicy Roasted Cauliflower

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste

How to Make:

1. Preheat your oven to 425°F (220°C).
2. Toss cauliflower florets in olive oil, paprika, cayenne, salt, and pepper.
3. Roast for 20-25 minutes, until crispy and golden.
4. This spicy, roasted cauliflower makes a perfect side dish to add some heat to your meal.

Tips & Tricks

• Make it ahead: Many of these sides (like the slaw, guacamole, or pico de gallo) can be made ahead of time and chilled in the fridge. This saves you time on taco night!
• Adjust the heat: For some sides, like the guacamole or pico de gallo, adjust the level of heat by adding more or less jalapeño depending on your preferences.
• Grill it all: If you’re cooking your fish on the grill, why not grill your sides too? Asparagus, sweet potatoes, or corn all shine when cooked over an open flame.

Mistakes to Avoid

• Overcooking the fish: Fish tacos are all about fresh, tender fish. Make sure not to overcook your fish, or it’ll dry out and lose that beautiful, flaky texture.
• Underdressing the slaw: Don’t be shy with the dressing. A well-dressed slaw brings the right balance of tang and creaminess to the dish.
• Forgetting the lime: A squeeze of lime on your tacos and sides makes all the difference! Don’t skip that fresh citrus hit.

Wrapping It Up

Whether you’re serving up a casual weeknight dinner or hosting a taco party, these side dishes for fish tacos are the perfect complement. From crispy sweet potato fries to zesty slaw and fresh guacamole, there’s something here for every craving. So next time you make fish tacos, think of these sides as your ticket to taco night success. Your family and friends will be asking for seconds, trust me.

If you need more passover recipes, checkout my:
10 Best Vegetable side dishes for Passover
20 Easy Passover side dishes
10 crawfish étouffée side dishes
Side dishes with tilapia fish

For more recipes diversity visit my Pinterest.

FAQs About sides dishes for fish tacos

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