What Is A Good Side Dish With Chicken Fajitas 23 Crazy-Delicious Recipes to Serve With Fajitas

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  • 01
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    Homemade Bottled Mexican Hot Sauce

    Bottled hot sauce recipe

    ​The Spruce / Julia Hartbeck


    Green or red hot sauce in Mexico is often used on botanas or snacks such as chicharrones (fried pork rinds) and potato chips. It is also sprinkled on fresh fruit, either plain (cut into chunks or slices) or prepared as a fruit salad, and adds extra zing to fried or scrambled eggs, fish tacos, and even soups.



  • 02
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    Guacamole Salsa

    Guacamole Salsa

    The Spruce/Leah Maroney


    If you crave heat in your fajitas, this creamy, spicy guacamole salsa is a great way to lay it on. It’s a zestier, saucier take on the classic guacamole spread, with roasted jalapeno, fresh squeezed lime juice, and tomatillos bringing the flavor to mashed ripe avocados. Pile it atop all your entrees, or serve it as a dip with tortillas chips and veggie sticks.



  • 03
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    Vegan Frijoles Negros (Mexican Black Beans)

    Vegan Frijoles Negros (Mexican Black Beans)

    The Spruce/Anastasiia Tretiak


    Black beans (frijoles negros) are a staple of Mexican cuisine and easy to make vegan or vegetarian. Our homemade recipe tastes so much better than beans from a can, and while it takes some time to cook, there is little hands-on effort. Enjoy these beans as a tasty side dish for any meal, or a filling for vegetarian burritos.



  • 04
    of 23

    Elote (Mexican Street Corn)

    Mexican Street Corn (Elote)

    Leah Maroney


    Mexican street corn (elote) is salty, sweet, crunchy, and creamy in every bite. Roasted fresh corn cobs are rolled in a garlicky crema, and then topped with cilantro, chili powder, and Parmesan and queso fresco cheeses, for an amazingly tasty, hand-held side. Enjoy it hot off the grill in the summer months, when fresh corn is at its seasonal peak.

    Continue to 5 of 23 below.


  • 05
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    Sopes

    Sopes Recipe

     Kristina Vanni


    Sopes are a Mexican dish made from masa that resemble a thick tortilla with pinched sides. They are gently pan fried and filled with with chicken, beans, vegetables, and crumbled cheese.



  • 06
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    Flour Tortillas From Scratch

    Flour Tortillas

    The Spruce/Kristina Vanni


    Homemade flour tortillas are so fresh and delicious, you may never go back to the store-bought version. You will likely be surprised by how incredibly easy they are to prepare in your own kitchen, with only 4 simple ingredients. Use them to wrap up all your favorite Taco Tuesday dishes, from fajitas and enchiladas, to quesadilla snacks and breakfast burritos.



  • 07
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    Shrimp Avocado Salad

    Shrimp Avocado Salad

    The Spruce Eats/Jennifer Perillo


    Balance out a dinner plate groaning with fajitas by serving this refreshing shrimp salad on the side. Plump, juicy shrimp and creamy, ripe avocados are a match made in heaven, especially when accented by herbaceous cilantro, and a zingy, citrusy vinaigrette dressing. Feel free to prep the shrimp a couple of days ahead, for a salad that comes together quickly at meal time.



  • 08
    of 23

    Pico de Gallo (Fresh Tomato Salsa)

    Pico de Gallo

    The Spruce


    Pico de gallo is a fresh, chunky version of salsa. Because you don’t need to cook the veggies as you would for a traditional, smooth salsa, pico de gallo is a snap to prepare in mere minutes, and provides great texture and brightness to Mexican and Tex-Mex entrees. Use the boiling water trick in the recipe to mellow the onion and garlic flavors — it may sound strange, but really works!

    Continue to 9 of 23 below.


  • 09
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    Mini Chipotle Chicken Taquitos

    Mini Chipotle Chicken Taquitos

    Leah Maroney


    Double down on deliciousness when you serve tiny chicken taquitos as an appetizer to fajitas for dinner. They are crunchy, deep-fried corn tortilla tubes with an outrageously tasty filling of chipotle chicken and cheese. Make ahead and freeze a bunch for serving at game day parties, adding to a DIY nacho bar, or kicking off taco Tuesdays with the family.



  • 10
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    Instant Pot Refried Beans

    Instant Pot Refried Beans

    The Spruce


    Refried beans are simply twice-cooked beans. This essential, protein-rich side is naturally gluten-free, deliciously filling, and easy to make vegetarian or vegan. Whip up a batch of restaurant-style refried beans to make all your entrees better with our easy Instant Pot recipe that uses inexpensive pantry ingredients, and cooks in a fraction of the usual time.



  • 11
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    Cauliflower Tortillas

    Cauliflower Tortillas

    The Spruce/Leah Maroney


    If you love fajitas and tacos, and are following the Keto diet or eating low-carb, then you need these cauliflower tortillas in your life. Soft and flexible, and a breeze to make with a quick cauliflower and cheddar dough, they are the perfect, plant-based vehicle for all of your favorite fixings.



  • 12
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    Esquites (Mexican Corn Off the Cob)

    Esquites

    The Spruce/Kristina Vanni


    Enjoy a classic Mexican street food experience with esquites. The fresh and flavorful corn side dish includes everything you love about Mexican street corn, in a fork-ready version. With toasted corn kernels, salty queso cheese, zesty lime and jalapeno, and crema, it is always a hit at cookouts and weeknight dinners.

    Continue to 13 of 23 below.


  • 13
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    Mexican Rice

    Mexican Rice

    The Spruce


    Cook up a toothsome, tomato-infused Mexican rice to rival restaurant versions with our essential, budget-friendly recipe. You’ll be wowed by how easy it is to create this must-know side dish in just 30 minutes, using basic cupboard ingredients. It cooks in a single pot, so clean-up is easy, too. Serve it as a side for fajitas, or make it a simple main dish with tortilla chips.



  • 14
    of 23

    Salsa Verde

    Salsa Verde

    The Spruce/Victoria Heydt


    Salsa verde is a popular condiment for a reason. It is a simple, versatile salsa made with tomatillos instead of tomatoes, plus onion, garlic, jalapeno, lime, and cilantro. Fresh, green-tasting, and bright, it makes a great topping for steak or chicken fajitas, is an essential part of enchiladas verdes, and even tastes great on eggs.



  • 15
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    Ensalada de Nopales (Cactus Salad)

    Ensalada de Nopales (Cactus Salad)

    Robin Grose


    Mexican cactus salad is not just a great-tasting, nutritious salad. This easy, aromatic, and delicious medley of chopped, cooked nopales, tomato, lime, onion, and cilantro is also a fabulous topping for plain grilled meats, or a side dish for fajitas and other Mexican mains. Make it a day ahead and chill to let the flavors blend, using jarred nopales (or homemade, with tips in the recipe).



  • 16
    of 23

    Horchata (Mexican Cold Rice Drink)

    Horchata

    The Spruce


    Horchata is a refreshing, chilled Mexican beverage that is great for cooling off in the hotter months. Our dairy-free version is light, sweet, and creamy, with a flavor that will remind you of rice pudding. Make the classic, thirst-quenching version first, and then look below the recipe for yummy variations to try.

    Continue to 17 of 23 below.


  • 17
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    Chelada With Mexican Beer

    Chelada With Mexican Beer

    The Spruce/Julia Hartbeck


    Chelada, also known as a lager-and-lime, is a simple and bracing beer-based drink that pairs perfectly with fajitas, and other south-of-the-border favorite foods. It couldn’t be easier to make with a bottle of light lager beer, and a wedge of lime, plus some coarse salt to create the essential salted rim on your pint glass.



  • 18
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    Mexican Michelada

    Mexican Michelada

    Leah Maroney


    If you are a beer drinker who also enjoys Bloody Mary cocktails, meet your new favorite mash-up of these two popular drinks. The Mexican Michelada uses beer and tequila, instead of vodka, for an easy-drinking cocktail you can enjoy with a dinner of fajitas, or even bust out at brunch.



  • 19
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    Tres Leches Pastel

    Tres Leches Pastel

    The Spruce/Julia Hartbeck


    Treat yourself to tres leches pastel (Spanish for “three milks cake”), the beloved dessert enjoyed throughout Latin America. Sweetened condensed milk, evaporated milk, and heavy cream combine in a soaking sauce that gives this classic cake a dense, extremely moist texture that is closer to a custard than a light and fluffy sponge.



  • 20
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    Mexican Chocolate Cake

    Mexican Chocolate Cake

    The Spruce


    The classic Mexican flavor combination of chocolate and cinnamon is at the heart of this rich and decadent chocolate cake. It’s an ideal dessert for a Cinco de Mayo fiesta, or a great way to end family dinners. Make it in about an hour from start-to-finish, including making the homemade frosting.

    Continue to 21 of 23 below.


  • 21
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    Mexican Paletas (Fruit Pops)

    Mexican Paletas (Fruit Pops)

    ​The Spruce/Cara Cormack


    Get out the popsicle molds for these magically flavorful frozen fruit pops that are a staple of Mexican summer living, and make a fantastic cookout treat. They are unbelievably easy to make with ripe fresh fruit, lime juice, sugar, and water. Use juicy watermelon, fresh pineapple, cubed cantaloupe, or any other fruit in season.



  • 22
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    Mexican Flan

    Mexican Flan

    The Spruce/Kristina Vanni


    If you favor creamy desserts like creme caramel, you are sure to love Mexican flan. Velvety smooth and creamy, with a rich-tasting, vanilla bean-infused custard, it makes a delicious ending to any Mexican-inspired meal. Prepare it in individual ramekins for a show-stopping, chilled dessert.



  • 23
    of 23

    Churros

    Churros

    The Spruce/Kelly Ryan


    Kids and adults alike go crazy for churros, the deep-fried dough treat. A simple batter is piped into hot oil and fried until golden to make these delectable, doughnut-like desserts. Dust them with cinnamon-sugar, or dip them into a cup of hot chocolate, for a truly Mexican-style after-dinner treat.

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4 tasty fajita side dishes | fajita bar dishes | fajita fixings

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