Tuesdays can easily become the best day of the week when there are tacos involved. And dinner is always easier when you know it’s something the whole crew looks forward to. Beyond the signature dish itself, though, it’s nice to have a side dish or two to round out the meal. We rounded up a few of our favorite slaws, salads, and rice dishes that pair perfectly with any and all tacos (and margaritas, too).
With the crunchy texture of carrots and red cabbage and the bold flavors of vinegar, Dijon mustard, and jalapeño, this dish wins people over with just one bite. And it’s easy enough to pull together in just five minutes.
This veggie-heavy alternative to traditional Mexican rice is infused with a warm, subtle heat from cumin and a diced serrano pepper, a hint of tomato-y sweetness, and then balanced with a squeeze of tangy lime juice.
Crispy and juicy jicama adds an extra dose of refreshing crunch to this unique slaw. While the amount of jalapeños in the recipe may seem like a lot, it ensures the best flavor. (You can scrape out the peppers’ seeds if you prefer a more mild side dish.)
You’ll want to save the juice from the oranges you segment for this salad — it gets whisked with garlic, sherry vinegar, Dijon mustard, and olive oil to become a light vinaigrette for the salad.
This classic slaw is flecked with two kinds of cabbage and plenty of shredded carrots, which lend sweetness and an added dose of color.
While Swiss chard is usually cooked, here it’s left raw, which results in a uniquely hearty slaw that won’t wilt so it can be made ahead on Monday night for your Taco Tuesday.
This salad takes all the great components of salsa — the juicy tomatoes, the sharp red onions, the spicy jalapeño, and fresh cilantro — and combines it into one super-refreshing side dish for your tacos.
You’re already eating tacos with your hands, so why not make your side dish utensil-free as well? These charred peppers are smoky, salty, a touch spicy, and irresistible.
This side dish comes together in just five minutes, thanks to help from the microwave. Just heat up a bag of frozen corn; toss it with shredded cheese, milk, chili powder, and chopped cilantro; and enjoy.
This classic Mexican corn salad — flecked with crumbly cotija cheese, minced jalapeño, and plenty of lime juice — is one that’s sure to make a regular appearance at your Taco Tuesday.
This cheesy casserole can play both side dish or dip, depending on your mood. If you choose the latter, make sure there are lots of tortilla chips on hand.
If you’re a fan of the rice served at Mexican restaurants (and who isn’t?), you’ll want to give this recipe a try. The rice is cooked in tomato sauce and chicken broth to ensure that it’s extra flavorful.
The key to this extra-flavorful rice is to not just melt the shredded cheddar cheese, but also to caramelize it so that it gets incredibly rich and smoky and it lends crispy bits to each forkful of rice.
Now that sweet corn on the cob is back in season, Taco Tuesday is the perfect time to give it the creamy upgrade it deserves.
This hearty big-batch salad will not only supplement dinner, but it can also be made in advance — and the leftovers make a great lunch!
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