If you’re wondering what to serve with your fish tacos, you’ve come to the right place.
In this article, I list 60 of the most popular side dishes for fish tacos.
In a rush? Here’s the short answer.
The best dishes to serve with fish tacos are quick pickled jalapenos, fresh mango salsa, cilantro lime slaw, and Mexican rice. You can also go with elotes, cactus salad, sheet pan nachos, steak fajita skewers, French fries, or cucumber basil gazpacho. For a fun twist, try green pea guacamole.
Ready? Let’s jump right in.
Great flavor pairings for fish tacos
Fish tacos are usually made with lean and flaky white fish filets because of their mild flavor.
The fish filling can be fried, grilled or seared. They pair well with:
- Acidic flavors – bright and refreshing ingredients like lime pickled onions will add a tangy twist and cut through any spice in the tacos.
- Creamy flavors – creamy and rich sauces, such as avocado or sour cream, can provide a cooling contrast tacos. They’ll also add a hint of decadence without being too overwhelming.
- Smoky or spicy flavors – foods with a spicy flavor, such as jalapenos or hot sauce, or smokey ingredeints like chipolte will complement the mild and delicate taste of the fish.
A platter of fish tacos wouldn’t be complete without some toppings.
I usually go with a combo of fruity salsa and pickled jalapenos for a sweet-spicy kick.
But you can also put together a simple slaw for crunch or a creamy guac to keep it traditional.
Quick fridge-pickled jalapenos
If you have yet to try pickling jalapenos, that has to change pronto!
Making them involves almost zero hands-on cooking – you only need to heat some water, sugar, and salt to make the brining liquid.
And once they’re made, they’ll last in the fridge for months so you’ll always have some on hand.
Why we love this recipe: you can use these pickles on anything.
Fresh mango salsa
This mango salsa is my go-to topping for fried fish tacos.
It will brighten the plate and boasts a zesty-sweet flavor that will balance out the tacos’ greasiness.
And the best part? There’s no cooking involved in this side dish either! Although there’s a lots of chopping.
Why we love this recipe: it’ll remind you of summer, no matter the season.
Cilantro lime slaw
Unlike traditional slaw, this recipe skips the mayo and uses Greek yogurt to make the dressing.
The result? A lighter, more refreshing slaw that still has a familiar creamy bite.
Enjoy this slaw on the side of your tacos, or use it as a topping. Either way will be delicious!
Pro-tip: use coleslaw mix to make the prep easier.
Why we love this recipe: you won’t feel guilty about getting a second helping.
Green pea guacamole
No avocados? Whip up this green pea guacamole instead!
Everyone has a bag of frozen peas in their freezer (I have at least 3).
Additions like garlic, cumin, and cilantro ensure you get a similar zesty kick with this faux guac.
But the best thing about this is how creamy it is, despite peas having a lot less fat than avocados.
Why we love this recipe: it super fresh and bright.
Take your fish tacos to the next level with a dollop of this vibrant chipotle crema!
It’s made with a base of sour cream so has a tangy background flavor, but with an added smoky hit from the chipotle peppers and sauce.
Psst… can’t find canned chipotles in adobo sauce? You can also use chipotle powder or a blend of smoked paprika and cayenne pepper instead.
Why we love this recipe: you can use this sauce to jazz up other dishes – even salads.
Beef up your fish taco meal with a side of these delectable snacks!
Pair them with golden French fries for a fun and tasty twist on the classic British dish fish and chips, or enjoy them with a side of onion rings and a glass of beer.
You can also make kale chips for a nourishing addition.
Homemade French fries
French fries are typically paired with burgers, but they’re also fabulous alongside fish tacos.
You can easily buy frozen fries, but making them from scratch is the way to go!
The key to extra crispy fries if to soak the spuds before frying them. And then fry them twice.
The soaking removes excess starch and double frying gets rid of excess moisture, so there won’t be a soggy fry in sight!
Why we love this recipe: these are better than fast food fries.
Skip the potato chips and whip up a batch of kale chips instead!
They have fewer carbs, plus they’re jam-packed with fiber and lots of good-for-you vitamins and minerals.
They’re a breeze to make from scratch. Just make sure the kale leaves are fully dry before roasting and seasoning them so they crisp up nicely.
Why we love this recipe: they’re healthy “junk” food.
Sweet potato wedges
These wedges are the perfect sweet addition to your fish tacos.
They’re baked for about 35 minutes then broiled for a couple extra minutes, which gives them irresistibly crisp outsides while keeping the insides soft and fluffy.
These sweet potato wedges are fabulous on their own, but I love dipping them in the leftover chipotle crema from the fish tacos for a smoky bite.
Why we love this recipe: the oven does the cooking for you.
Sheet pan nachos
Making nachos in a sheet pan is a genius idea!
It makes clean-up easier and allows you to whip up a batch that can easily feed a small group.
And it’s super convenient – the tortilla chips go straight into the oven after layering on the toppings, and you can even eat them straight off the pan.
Why we love this recipe: these are great for game days, movie nights, or even a quick family dinner.
Fish tacos can be a complete meal on their own, but a bowl of salad is a great way to make them heartier.
You can go the simple route with a bowl of greens tossed with your favorite dressing.
But why not try a Tex-Mex pasta salad or a cactus salad if you’re feeling adventurous?
Want a unique side dish to serve with your fish tacos? You can’t go wrong with cactus salad.
Like your regular leafy salads, this is light, highly nourishing, and super easy to make.
This recipe recommends using jarred nopales for convenience, but you can also use fresh ones if you can get them.
You’ll just have to boil them for 20 minutes before adding them to the salad.
Why we love this recipe: it’s a fun and tasty way to highlight an underrated ingredient.
Mango, jicama, and cucumber salad
This salad is an excellent accompaniment to your fish tacos.
The cubes of jicama and cucumber boast a juicy crunch to contrast the tender fish.
While the sweet mangoes, combined with the Tajin, cayenne, and lime juice, bring a delectable zesty bite that will enhance the delicate flavors of the fish.
Why we love this recipe: the longer it sits, the tastier it becomes.
Tex-Mex pasta salad
This Tex-Mex-inspired pasta salad is packed with lots of fresh veggies, beans, and leafy greens, making it extra satisfying.
But what really makes it unique is the brightly colored chili-tomato vinaigrette that adds a spicy kick to make your taste buds tingle.
Pssst… in a rush? Add cumin and chili powder to a ready-made Italian vinaigrette for a quick and fiery dressing.
Why we love this recipe: it’s great for packed lunches and picnics.
Mexican Caesar salad
Your regular Caesar salad gets a flavor makeover with the help of classic Mexican ingredients!
Gimme Some Oven uses pepitas and tortilla chips instead of croutons for that crunch factor.
And then everything is tossed with Greek yogurt Caesar dressing and topped with cotija cheese for a creamy bite.
Pair your fish tacos with this jazzed-up classic for a light and satisfying lunch.
Why we love this recipe: it’s super healthy.
Cucumber basil gazpacho
This vibrant green gazpacho is an excellent accompaniment to spicy fish tacos. It’s not technically a salad, but it’s as light and fresh as one.
It’s silky, smooth, and oh-so-creamy, with a bright taste and a subtle heat from the cayenne and garlic.
You don’t need to fire up the stove to make this – just blitz everything in the blender and you’re good to go.
Why we love this recipe: it’s a treat for the eyes and taste buds.
Pair your tacos with these traditional Mexican dishes for the ultimate Mexican feast!
You can never go wrong with elotes or refried beans.
Want a low-carb dish? Use cauliflower to make a low-carb version of the classic Mexican rice.
Instant pot black beans
Dried black beans usually require an overnight soak before being cooked low and slow, but using an Instant Pot makes cooking them way easier.
You don’t need to soak them and they’ll only need 45 minutes to become tender.
Pro tip… these taste even better the next day so make enough to have leftovers. YUM.
Why we love this recipe: these are effortless.
Think fish tacos won’t be enough to fill you up? Serve them with a side of Mexican rice!
The key to this staple dish is toasting the rice to give it a delicious nutty flavor.
This extra flavor, combined with the tomato sauce and spices, creates a vibrantly-colored rice dish that’s incredibly moreish.
Why we love this recipe: everyone will be lining up for second servings.
No Mexican feast is complete without elotes.
This street food features grilled or boiled corn on the cob that’s been slathered with mayo, rolled in cotija cheese and topped with lime, chili powder, and hot sauce.
Pro-tip: set up an elotes bar with all the fixings and let your guests customize their corn – they’ll have fun, and you’ll have less work to do. Win-win!
Why we love this recipe: it has a 4.5 rating from 493 reviews.
Grilled steak fajita skewers
These skewers are an excellent addition to your Mexican feast.
Before grilling, the steak is cubed and coated with fajita spices, making it juicy and delicious.
And don’t skip the avocado chimichurri – it’s super tasty!! I was very impressed the first time I tried it.
Serve these with your fish tacos for a fun twist on the surf-and-turf meal.
Why we love this recipe: these won’t last long.
Strawberry agua fresca
This isn’t technically a side dish, but fish tacos are superb with a glass of strawberry agua fresca to wash everything down.
It’s a simple, non-alcoholic blend of strawberries, water, lemon, and agave that results in a refreshing combination of sweet and tart flavors.
Fresh strawberries are always recommended, but you can also use frozen ones for a thicker, slushie-like drink.
Why we love this recipe: it’s impossible to mess up.
Churros are the perfect sweet treat after your fish tacos meal.
There are many variations of this classic Mexican dessert, but I think nothing comes close to the traditional deep-fried version.
Especially when you dunk these crispy, sugary sticks in a warm chocolate sauce.
What more could you want?
Why we love this recipe: they’re kid-friendly.
The best side dishes for fish tacos
- Quick-fridge pickled jalapenos
- Fresh mango salsa
- Cilantro lime slaw
- Green pea guacamole
- Chipotle crema
- Homemade French fries
- Kale chips
- Sweet potato wedges
- Sheet pan nachos
- Cactus salad
- Mango, jicama, and cucumber salad
- Tex-Mex pasta salad
- Mexican Caesar salad
- Instant pot black beans
- Mexican rice
- Grilled steak fajita skewers
- Stawberry agua fresca
- Cucumber basil gazpacho
What To Serve With Fish Tacos – Fridge-pickled Jalapenos
- 1 glass jar
- ½ cup water
- ½ cup distilled white vinegar
- 1 tsp sugar
- 1 tsp salt
- 3-4 jalapenos, sliced thinly
- In a small sauce pan, mix the water, vinegar, sugar, and salt. Bring the mixture to a simmer, ensuring the sugar and sat are dissolved
- Transfer the jalapenos into a glass jar and fill with the hot brine. Ensure the peppers are fully submerged.
- Leave to cool then cover and chill in the fridge overnight before using.