31 Best Sides for Tacos for Taco Tuesday

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Black Bean Corn Avocado Salad with Rice

Black Bean Corn Avocado Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It’s delicious yet healthy, and you’ll want to serve it with every summer meal!

Ingredients

• 1/2 cup uncooked white rice
• 1 avocado (diced)
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob) (drained)
• 1-2 tablespoons red onion (chopped)
• 2 tablespoons fresh cilantro (chopped)
• Salt & pepper (to taste)
• 1/4 cup olive oil
• 2 tablespoons lime juice + zest of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder

Instructions

1. Cook the rice according to package directions. Let it cool.
2. Add the dressing ingredients to a small bowl and whisk together.
3. Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a little extra lime juice if you think it needs it). Cover and chill for an hour or so, or enjoy it right away.

2. Pineapple Mango Salsa

Pineapple Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

This healthy and colorful fresh pineapple mango salsa is an excellent side salad or snack that you can prepare in only 5 minutes.

Ingredients

• 1 mango
• 1 pineapple
• 1 red pepper
• 1 red onion
• 1/3 cup cilantro
• 1 lemon ((juice only))
• 1 lime ((juice only))

Instructions

1. Peel and dice mango, pineapple, red pepper and onion. Add these to a mixing bowl or salad bowl.
2. Add the juice from the lemon and lime to the bowl.
3. Remove the stem from the cilantro, and finely chop the leaves. Add these to the bowl.
4. Stir to combine the salsa. Serve immediately, or store it in your refrigerator.

3. Peach Guacamole

Peach Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT-497084H36M11S · Yield: [‘8’, ‘Serves 8-10’]

Classic, super flavorful guacamole with fresh, juicy peaches on top.

Ingredients

• 5 medium ripe avocados, peeled and pitted
• ½ medium jalapeno, peeled and finely minced
• ¼ medium red onion, peeled and finely minced
• ½ cup fresh cilantro leaves, chopped
• 2 cloves garlic, peeled and minced
• Zest and juice of 2 medium limes
• 1 ½ teaspoons coarse salt
• ½ teaspoon ground black pepper
• 2 medium peaches, diced
• Tortilla chips, for serving

Instructions

1. Place the avocados in a large glass bowl and mash with the back of a fork. Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined. Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
2. Top with diced peaches and serve immediately with tortilla chips.

4. Slow Cooker Cheesy Jalapeno Corn

Slow Cooker Cheesy Jalapeno Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’10’]

Cheesy jalapeño corn is a creamy, slow-cooked side dish made with canned corn, fresh jalapeños, sharp cheddar, and cream cheese for just the right kick.

Ingredients

• 76.25 oz canned whole kernel corn ((five-15.25 oz cans) Drained)
• 8 oz sharp cheese (shredded)
• 2 jalapenos (sliced)
• 1/4 tsp. salt
• 1/4 tsp. onion powder
• 1/2 tsp. pepper
• 8 oz. package cream cheese

Instructions

1. Add the drained corn to the slow cooker.
2. Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
3. Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
4. Cover and cook on HIGH for 2 hours.
5. When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
6. Enjoy!

5. Fresh Mango Pico De Gallo

Fresh Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Fresh Mango Salsa is like summer in a bowl! This amazingly refreshing dip is tangy, sweet and spicy at the same time. A perfect addition to any Mexican inspired dish!

Ingredients

• 3-4 mangos
• 1 medium red bell pepper
• 1 jalapeno pepper
• ¼ cup red onion (diced small)
• ¼ tsp salt
• 1 lime
• ¼ cup chopped cilantro

Instructions

1. Peel and dice the mangos. See my tips on how to best cut it in the blog post above.
2. Chop up the vegetables and herbs. Finely dice red bell pepper and red onion. Chop cilantro leaves.
3. Cut the jalapeno pepper in half lengthwise, scoop out the seeds and discard. Finely chop the pepper.
4. Combine all the ingredients. Add the mangos, both peppers, red onion and cilantro into a large bowl, sprinkle with salt and pour in the lime juice. Give everything a stir, wait 10-15 minutes for the flavors to develop and serve.

6. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

7. Mexican Coleslaw

Mexican Coleslaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 1/2 cups’]

This easy Mexican Coleslaw only takes five minutes to mix together. Make it as simple as you like or add in optional ingredients to make it a Mexican party side dish.

Ingredients

• 1 lime, juiced, about 2 tablespoon plus 1 teaspoon juice
• ¼ cup olive oil avocado oil or organic canola oil
• 2 teaspoons honey or sugar
• 1 teaspoon ground cumin, optional
• ½ teaspoon salt
• 5 cups shredded cabbage, or bagged cabbage or coleslaw mix
• ½ cup finely chopped cilantro
• Optional Ingredients: 2 tablespoons minced red onion or 2 scallions, sliced; 2 tablespoons toasted pumpkin seeds (papitas)

Instructions

1. Whisk lime juice, oil, honey, cumin (if using) and salt in a large salad bowl. Add cabbage and cilantro and toss to coat. If using optional ingredients, add them and toss to combine.

8. Loaded Street Corn Salad

Loaded Street Corn Salad with Manchego is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 4

This Loaded Street Corn Salad with Manchego is quick and easy to make, and exploding with bright and fresh flavors! It’s incredibly delicious as a side, starter, or main. Serve it with some tortilla chips at your next summer party or game day gathering!

Ingredients

• 1 TBLS (15ml) vegetable oil (or Olive Oil)
• 4 ears of Corn
• 2 TBLS (28g) salted butter, at room temperature
• ½ TSP Garlic Salt
• 1 TSP Smoked Paprika
• 1 TSP Crushed Red Pepper Chili Flakes
• 1 Jalapeño pepper – finely chopped
• ½ Red Onion – finely chopped
• 2 TBLS (8g) finely chopped fresh Parsley
• 1/3 cup (13g) finely chopped fresh Coriander (Cilantro)
• ½ cup finely grated Manchego Cheese – divided
• 1 TBLS (15ml) Lime juice

Instructions

1. Heat a cast-iron grill pan over medium to high heat and brush with the oil. When hot, place the ears of corn on the pan and cook, turning regularly, for 7 to 10 minutes, or until lightly charred. (Alternatively, you can also cook the corn under the broiler or on the barbecue if you prefer.)
2. Remove from the heat and let cool for 5 minutes, then carefully slice off the corn kernels, using a sharp knife.
3. Transfer he corn to a large serving bowl and stir in the butter, garlic salt, black pepper, paprika and red pepper flakes. Add in the jalapeño, red onion, parsley, half of the coriander (cilantro), 1/4 cup (25g) of the cheese and the lime juice.
4. Toss together, then sprinkle the remaining Manchego and coriander (cilantro) on top.

9. Mexican Corn Ribs

Mexican Corn Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 “ribs”‘]

Ingredients

• 3 ears fresh corn
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh jalapeno (minced)
• juice from 1/2 lime
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 cup cotija cheese (crumbled)
• 1/3 cup fresh cilantro (diced )

Instructions Prep Grill

1. Heat grill to medium.

Prep Corn Ribs

1. Clean corn ears from husks.
2. With a sharp chef’s knife, cut off the ends of the corn, cutting just above the top of the stem.
3. Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half.
4. Stand the ears halves up on the cut end on the cutting board. Use your knife to gently apply pressure to the core, and rock the knife back and forth to slowly cut through the center of the core, rocking the knife back and forth to cut through the whole half, holding the corn steady.
5. Place the half core down on the cutting board, and use your knife to gently cut in half again, thorugh the kernals.
6. Repeat with all corn.

Spices and Sauces

1. Once your ears are prepped and while your grill heats, mix youre spices in a small bowl.
2. In a medium sized bowl, add mayonnise, sour cream, lime juice, and jalapeno and mix well.

Cook the “Ribs”

1. Line ribs on a tray and spray (or brush) each rib with oil.
2. Sprinkle on some of the seasoning to each rib.
3. Add ribs to grill, cut side down. Close lid and cook for about 8 minutes.
4. Open, flip ribs to other cut side and cook for another 6-8 minutes.

Finish Ribs

1. Transfer the ribs back to the tray.
2. Brush on cream mixture, sprinkle with cheese, and top with fresh cilantro.
3. Enjoy!

10. Chile Con Queso

Chile Con Queso Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘8’, ‘8 Servings’]

Melty gooey cheese dip that is perfect for Taco Tuesday! 100% from scratch, no Velveeta or other processed cheese.

Ingredients

• 1/2 Sweet Onion (Finely Diced)
• 4 Cloves Garlic (Minced)
• 3 Serrano Peppers (Finely Diced)
• 3 Jalapeno Peppers (Finely Diced )
• 2 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 1 Cup Whole Milk
• 6 Cups Shredded Cheese (I used Monterrey Jack)
• 1/2 Cup Cilantro (Chopped)
• 2 Plum Tomatoes (Peeled and Diced)
• 1/2 Cup Sour Cream
• Salt (To Taste)

Instructions

1. In a large sauce pan melt butter over medium heat. Add in onion, and peppers. Cook for 5-7 minutes or until softened.
2. Add garlic and cook for another minute.
3. Whisk in flour and cook for around 30 seconds.
4. Pour in milk and cook for 5 minutes whisking constantly until thickened.
5. Stir in tomatoes and cilantro.
6. Turn the heat down to low. Add cheese 1/4 a cup at a time. Let cheese melt before stirring in more. Repeat until all cheese is used up.
7. Stir in sour cream and salt to taste.

11. Mexican Street Corn Salad

Mexican Street Corn Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT10M · Total: PT22M · Yield: 4

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

• 5-7 ears of sweet corn, husks removed (the exact number of ears you’ll need depends on how big they are – you need them to yield 4 cups of corn kernels)
• 1/4 cup chopped cilantro
• 3 tablespoons thinly sliced green onions
• 2 tablespoons lime juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon chipotle chile pepper powder
• 1/2 cup cotija cheese, divided
• 1 1/2 tablespoons healthier mayonnaise (such as an olive-oil-based, reduced-fat mayo or other healthier mayo of choice)
• 1 1/2 tablespoons reduced-fat sour cream
• 2 1/2 teaspoons water
• optional for garnish: additional chopped cilantro and sliced green onions

Instructions

1. Preheat your grill on medium to medium-high heat.
2. Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.
3. Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef’s knife) or a handy “corn stripper.”
4. Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.
5. Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.
6. Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.
7. In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)
8. Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.
9. Serve immediately.

12. Pico De Gallo

Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’10’]

This fresh sauce is the perfect condiment for any Mexican meal.

Ingredients

• 2 ½ pounds (1.1kg) ripe tomatoes (deseeded and finely chopped)
• 1 onion ( peeled and finely chopped)
• 1 small jalapeño (or serrano pepper, deseeded and finely chopped)
• 4 tablespoons lime juice (or more or less, to taste)
• 4 tablespoons chopped oregano
• salt ( to taste)

Instructions

1. Remove the seeds from both the tomatoes and the jalapeño.
2. Finely chop the tomato, onion, and pepper.
3. Add to a bowl along with the lime juice, oregano, and salt. Stir well to combine.
4. Let stand for at least 10 minutes, then serve.

13. Healthy Mango Black Bean Salad

Mango Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

This Mango Black Bean Salad is sweetly satisfying. Bursting with flavor, it’s packed with plant-based heartiness. Made with 8 simple, low-budget, pantry-friendly ingredients with 15 minutes of prep!

Ingredients

• 30 ounces of black beans (2 cans), drained and rinsed
• 2 mangos, peeled and cut into ½ inch wide pieces
• 1 red bell pepper, rinsed, seeds removed and chopped
• 3 green onions (white and green parts), sliced
• ¼ teaspoon of red pepper flakes
• 1/4 cup of red wine vinegar
• Zest and juice of 1 orange
• Zest and juice of 1 lime

Instructions

1. Combine all ingredients in a large bowl and mix well.
2. Chill for one hour before serving.

14. Mexican Cabbage Salsa

Cabbage Salsa – Mexican Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 people’]

This delicious cabbage salsa is Mexican Pico De Gallo combined with fresh crunchy green cabbage and lemon or lime juice! An absolutely fabulous complement to almost any Mexican dish!

Ingredients

• 4 cups chopped or shredded cabbage
• 2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 1/4 cup finely diced jalapeno pepper
• 1/4 cup fresh squeezed lemon juice
• 2 cloves finely diced or minced garlic
• 1 tsp seasoned salt (or more to taste)
• pinch ground cayenne pepper
• 1 Tbsp fresh chopped cilantro

Instructions

1. Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
2. Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
3. Chop or shred green cabbage and add to pico de gallo mixture.  Stir to combine and serve.

15. Instant Pot Cilantro Lime Rice

Instant Pot Cilantro Lime Rice – Chipotle Copycat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘8’]

A flavorful side dish that is so quick and easy to make!

Ingredients

• 2 cups (500g) rice (basmati rinsed and drained)
• 2 ¾ cups (650ml) water
• 1 tablespoon olive oil (optional)
• 2 tablespoons lime juice
• zest of 1 lime
• salt (to taste)
• ½ cup (50g) chopped cilantro leaves

Instructions

1. Add the water, oil (if using), lime juice, lime zest and salt to the Instant Pot insert, followed by the rice. Mix together well.
2. Close the Instant Pot and seal, select the pressure cook (or manual) button, select high pressure, and set the timer to 5 minutes.
3. When done let the pressure release naturally for 5 minutes before quickly releasing the rest of the pressure.
4. Fluff the rice, add the chopped cilantro, and let stand for another 5 minutes before serving.

16. Mexican Cauliflower Rice

Healthy and Delicious Mexican Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

This grain-free and gluten-free “rice” is the perfect side dish to any meal, especially your favorite Mexican meals.

Ingredients

• 1 large head of cauliflower
• 1 medium onion
• 2 Tbsp coconut oil
• 1 Tbsp ground cumin
• 1 Tbsp ground garlic
• Sea salt to taste
• 1/2 bunch cilantro (de-stemmed finely chopped)

Instructions

1. Dice the onion.
2. In a skillet over medium heat cook the onion in coconut oil until the onion is translucent.
3. In a food processor, pulse the cauliflower until it resembles rice.
4. Add cauliflower to the skillet and stir to combine. Add more oil if necessary.
5. Cover the rice and let it cook for 5 minutes, stirring occasionally.
6. Add in cumin, salt, and garlic.
7. Once cooked to desired doneness, add in chopped cilantro and stir to combine.
8. I like to stir in some butter when it is warm for extra flavor. Because: butter!
9. Serve Mexican Cauliflower Rice immediately. If you want to make into burritos: serve with meat or beans and wrap it all up in a tasty grain-free tortillas with your favorite fixins.

17. Tropical Pineapple Coconut Coleslaw

Tropical Pineapple Coconut Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 6

This ultra creamy Coconut Coleslaw with pineapple and lime will transport you to a beach on an island far far away. Don’t blame me if you never want to come back.

Ingredients

• 4 cups (or one 14 oz bag) shredded green cabbage
• 2 cups (10 oz) shredded purple cabbage
• 1/2 cup chopped or shredded carrots
• 2/3 cup pineapple tidbits; canned or fresh
• 1 small can coconut cream (or the cream from a can of coconut milk) about 100 ml
• 1/2 tsp salt
• 1 tsp sugar
• 1 lime; juiced and zested
• 3 green onions; sliced on a bias

Instructions

1. Place the shredded cabbage, carrots, and pineapple in a large bowl.
2. Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly.
3. Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug.
4. Blend it up and add as much coconut milk (or none) as you like.
5. Pour the dressing over the veggies and mix well.
6. Top with sliced green onions and fresh herbs.

18. Mexican Street Corn Salad

Mexican Street Corn Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 small servings’]

Mexican Street Corn Salad Recipe combines charred corn with spicy, creamy salad ingredients. A super tasty side dish that’s delicious on SO many Tex-Mex dishes, including tacos, burrito bowls, quesadillas, and salads.

Ingredients

• 6 ears fresh corn (- husked and cleaned, and grilled)
• 1-2 large jalapeños (- diced (with or without seeds))
• 1/3 cup red onion (- diced)
• 1/3 cup cilantro (- minced)
• 1/3 cup cotija cheese (- crumbled)
• 1/4 cup mayo with olive oil (or other) (- or more)
• 1-2 large limes (the zest and juice) (- use as much as you like, depending on the juiciness of the limes)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin

Instructions

1. Preheat an outdoor grill to medium-high heat. Grill the corn until char marks form on all sides, rotating every few minutes. (You can also grill the corn on an indoor grill pan.)
2. Remove corn and when it’s cool enough to handle, cut the corn off the cobs. Set aside.
3. Combine the remaining ingredients in a mixing bowl – the mayo, lime zest and juice, jalapenos, red onion, cotija cheese, cilantro, and seasonings. Stir well.
4. Place the corn in the mixing bowl, and stir well to coat. Serve immediately.

19. Vegan Mexico Chopped Salad with Avocado Dressing

Vegan Mexican Chopped Salad with Avocado Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Delicious vegan Mexican chopped salad with avocado dressing makes the perfect lunch salad or an easy side dish to any Mexican feast. This gluten free salad is packed with fresh veggies, dietary fiber and plant based protein.

Ingredients

• 2 teaspoons olive oil
• 1 ear corn (husks and silk removed)
• 2 bell peppers (red and green)
• 4 medium-sized tomatoes (red and yellow)
• 1/2 red onion
• 2 scallions
• 1 avocado
• 170 grams or 1 cup black beans (pre-boiled or canned )
• 1 avocado
• 80 ml or 1/2 cup water ((more to adjust the consistency))
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• salt and freshly ground black pepper to taste

Instructions

1. GRILL YOUR CORN: Use a broiler or a griddle pan to grill corn. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
2. CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange in four bowls or plates, creating sections (or just toss it all together if you prefer). Add already boiled (or canned and rinsed) black beans and the broiled corn kernels.
3. MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, chili powder, cumin, a pinch of salt and freshly ground black pepper and process with a food processor or an immersion blender until smooth. Pour the dressing over the salad. Enjoy!

20. Mexican Kale Salad with Avocado Dressing

Mexican Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 servings (as a side)’]

Mexican Kale Salad with black beans, corn, bell pepper, cilantro and creamy cumin flavoured avocado dressing.

Ingredients

• 4 cups (5 oz) regular or baby kale (stalks removed & coarsely chopped)
• 14 oz can low sodium black beans (drained and rinsed)
• 1 cup corn (fresh or frozen (thawed))
• 2 medium bell peppers (diced)
• 1 1/2 large avocado (pitted and diced)
• 1 large tomato (chopped)
• 1/2 cup red onion (finely chopped)
• 1/2 cup cilantro (finely chopped)
• 1 tbsp jalapeño peppers (seeded & minced)
• 1/2 large avocado (pitted)
• 1 tiny piece jalapeno (seeded for less heat)
• 1/2 cup warm water
• 1/2 lime (juice of)
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.
2. In a food processor or blender, add 1/2 avocado, jalapeno, warm water, lime juice, cumin, salt, pepper and process until smooth.
3. Pour dressing over salad, gently toss and serve.

21. Cilantro Lime Taco Slaw

Taco Slaw (5-Minute Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings’]

Make cabbage slaw for tacos in just 5 minutes! My easy taco slaw with creamy cilantro lime dressing is the perfect Mexican topping or side.

Ingredients

• 3/4 cup Mayonnaise
• 1/4 cup Lime juice
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• 1/4 tsp Sea salt
• 1/4 tsp Cayenne pepper
• 14 oz Shredded coleslaw mix
• 1/4 cup Green onions ((sliced))
• 1/2 cup Cilantro ((chopped))

Instructions

1. In a small bowl, whisk together the mayonnaise, lime juice, cumin, garlic powder, salt and cayenne.
2. Place the shredded coleslaw mix, green onions, and cilantro into a large bowl. Pour the dressing over evenly and toss to coat.
3. If you have time, refrigerate the cilantro lime slaw for an hour to let the flavors develop. Stir again before serving. Serve chilled.

22. Vegan Cauliflower Ceviche

Vegan Cauliflower Ceviche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’]

Cauliflower ceviche is a light and refreshing vegan twist on the traditional Latin American seafood dish. Made with lime juice, tomatoes, jalapeno, red onion, and cilantro, it’s easy to prepare in under 30 minutes and perfect served as an appetizer with chips or tortillas.

Ingredients

• 1 head cauliflower (separated into florets)
• 1 red onion (thinly sliced)
• 1 jalapeño pepper (minced (seeds and ribs removed, optional))
• 1 cup chopped tomatoes ((any variety))
• 1 bunch cilantro (chopped)
• ½ cup fresh lime juice ((from about 4 limes))
• salt (to taste)
• tortilla chips and lime wedges (for serving (optional))

Instructions

1. Bring a large pot of water to a boil.
2. Add the cauliflower florets and cook until just tender when pierced with a fork.
3. Immediately remove the cauliflower and place the florets in a large bowl of ice water to stop the cooking.
4. Once they are cool, pat the florets dry with a kitchen towel.
5. Chop the cauliflower florets into small pieces.
6. In a large bowl, place the chopped cauliflower, onion, jalapeno, tomatoes, and cilantro and toss together.
7. Add the lime juice and salt and toss well to combine.
8. Refrigerate until ready to serve.
9. Garnish with lime wedges and serve with tortilla chips, if desired.

23. Chipotle Coleslaw with Cilantro Lime Dressing

Chipotle Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’10’]

This cabbage Chipotle Coleslaw recipe is tossed in a smoky cilantro lime dressing. This Southwest slaw is great as a side dish or for tacos!

Ingredients

• 8-10 cup shredded cabbage (green or red)
• 1/2 cup mayo
• 2-3 Tbsp. adobo sauce
• 3-4 Tbsp. lime juice
• 1 tsp. sugar
• 1/4 tsp. kosher salt (adjust to taste)
• 1/4 tsp. pepper (adjust to taste)
• 1/2 cup minced cilantro

Instructions

1. Shred 8-10 cups of red or green cabbage and place in a large bowl (you may also use pre-shredded bagged cabbage or coleslaw mix if you like).
2. Mince 1/2 cup of fresh cilantro.

For The Dressing:

1. Add ½ cup mayo to a small bowl with 2-3 Tbsp. adobo sauce, 3-4 Tbsp. lime juice, 1 tsp. sugar, and 1/4 tsp. each kosher salt and pepper.
2. Stir together until completely combined using a fork or small whisk.Taste the dressing before adding to the cabbage and adjust according to your tastes. Feel free to add more adobo sauce if you like it spicier and if you find it too spicy add more sugar. Adjust salt and pepper levels if necessary.
3. Pour half of the dressing over the cabbage and toss until combined. Pour the remaining dressing over the cabbage and toss until completely coated.
4. Garnish with 1/2 cup minced cilantro.
5. To Serve: This coleslaw may be enjoyed right away or made the day before and stored in an airtight container in the fridge. May be served as a side dish or as a topping for tacos, burgers, sandwiches, or any of your favorite Tex Mex dishes.

24. Easy Mango Salsa

Easy Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 8

Bright, refreshing, and sweet and tangy! This easy mango salsa is the perfect summer dip with tortilla chips, or topping for grilled fish or meat!

Ingredients

• 1 cup diced fresh Mango (from 1 medium mango)
• ¾ cup finely chopped Red Onion (about ½ a medium onion)
• ¾ cup chopped Garden Tomato – deseeded and finely chopped (about 1 medium tomato)
• 2 TBLS chopped fresh Coriander (Cilantro)
• 1 Lime – squeezed for fresh juice (about 2 tablespoons), or more or less to taste
• 1 Green Chili (optional), to taste (I used a medium-hot green Indian green chili)
• Kosher Salt (optional), to taste

Instructions

1. Dice the mango, finely chop the red onion, deseed and finely chop the tomato, chop the coriander, squeeze the lime for fresh juice, and finely chop the green chili (if using).
2. Combine all the ingredients in a medium-sized mixing bowl. Toss until evenly combined. Taste and season with kosher salt if needed. Serve immediately, or cover the bowl and chill in the fridge for at least 30 minutes for best flavor.
3. Store in a sealed airtight container in the refrigerator for up to two days.

25. Stuffed Poblano Peppers

Stuffed Poblano Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Stuffed Poblano Peppers with ground beef, rice, and veggie filling are topped with melty cheese and packed with flavor. Amazing recipe for dinner or meal prep.

Ingredients

• 6 large poblano peppers (Note 1)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 1 pound ground beef (90% lean)
• 1 jalapeño (diced, Note 2)
• 1 tablespoon taco seasoning (click for recipe!)
• 1 15-ounce can fire roasted diced tomatoes
• 1 cup cooked rice (white or brown, or even cauliflower rice we used white for photography)
• 1 cup black beans (drained and rinsed)
• 1 cup frozen corn (thawed)
• 1 ½ cups cheese (Note 3)
• 2 tablespoons fresh cilantro (chopped)

Instructions

1. Preheat the oven to 360°F/180°C.
2. Prepare the peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside and out, and roast them until they’re just undercooked (10-15 minutes).
3. In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground beef, jalapeno, taco seasoning, salt, and pepper.
4. Brown the ground meat as you break it down with a wooden spoon, add the diced tomatoes, and cook everything together.
5. Add in cooked rice and mix well, cook for a couple of minutes. Mix in half of the cheese. Remove from the heat.
6. Take the poblano peppers out of the oven and spoon the stuffing into each pepper half (divide the meat mixture between the peppers), then top with the rest of the cheese.
7. Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt. Garnish with chopped cilantro and serve.

26. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

27. Instant Pot Mexican Rice

Instant Pot Mexican Rice Recipe {Restaurant Style} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This instant pot Mexican rice is similar to what you get in Mexican restaurants here in the USA. Serve as a side dish or stuff into your burritos.

Ingredients

• 3 tablespoons Olive oil
• ½ cup White onion (chopped)
• ½ Jalapeno (finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Long grain rice or basmati rice ((I used basmati rice))
• ½ cup Tomatoes (chopped)
• 1 tablespoon Tomato paste
• Salt & Pepper (to taste)
• ½ teaspoon Cumin powder
• ½ teaspoon Chili powder
• ¼ teaspoon Dried oregano
• 1 ¼ cups Vegetable broth
• 2 tablespoons Cilantro or coriander leaves (for garnishing)

Instructions

1. Prep: Take rice in a colander and rinse under running cold water by rubbing gently using your fingers. Rinse until the water runs clear.
2. Turn on the Instant pot with saute mode and add oil. Once the oil is hot, add onion, garlic and jalapeno. Saute for 2-3 minutes or until onions start to soften and there is no more raw garlic smell.
3. Then add rinsed rice and saute for 4-5 minutes with stirring constantly. Make sure that rice is not sticking to the bottom of the liner. No turn OFF the saute mode.
4. Then add chopped tomatoes, tomato paste, salt, pepper, cumin powder, chili powder and oregano.
5. Also, add vegetable stock and stir well. Scrape the bottom of the pan if anything is stuck to it otherwise, you’ll get burn notice.
6. Close the instant pot with a lid, keep the valve to sealing. Pressure cook on manual (high pressure) for 4 minutes. Let it NPR (natural pressure release) for 5 minutes then do QPR (quick pressure release).
7. Fluff up the rice gently and garnish with cilantro.

28. Roasted Red Cabbage

Oven Roasted Red Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

Roasted red cabbage is the perfect easy side dish you didn’t realize you needed. It gets lightly caramelized in the oven for a slightly sweet flavor.

Ingredients

• 3 cups red cabbage (diced)
• 1 1/2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat your oven to 425 degrees F.
2. Chop the red cabbage into 1 inch pieces until you have 3 cups of diced cabbage.
3. Spread the red cabbage on a rimmed baking sheet. Drizzle with olive oil, and add the salt and pepper. Toss to combine, and then spread out onto the sheet.
4. Cook for 10 minutes in the oven, then toss, then cook for another 8-10 minutes.
5. Season with additional salt and pepper to taste.

29. Mexican Street Corn

Easy Mexican Street Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT6M · Total: PT12M · Yield: [‘6’, ‘6 Ears’]

My Mexican Street Corn features sweet grilled corn slathered in a creamy sauce and topped with crumbly, salty cheese. This easy picnic side dish is best corn I’ve ever tried!

Ingredients

• 6 Ears Sweet Corn (The Fresher the Better, Local Preferred )
• 6 Tablespoons Mayonnaise
• ¼ Cup Mexican Crema (Or Sour Cream)
• 1 Clove Garlic
• ¼ Teaspoon Salt
• 1 Cup Cotija Cheese (Crumbled, Or Feta or Parmesan )
• ⅓ Cup Fresh Cilantro (Roughly Chopped)
• 1 Teaspoon Chipotle Chili Powder
• ¼ Teaspoon Cayenne (Optional)
• 2 Limes (Quartered)

Instructions

1. Preheat grill and lightly oil grates. Grill for 3-5 minutes per side or until charred.
2. While corn is cooking, in a small bowl combine garlic, mayonnaise, chili powder, cayenne, and salt. Fold in cotija cheese.
3. When corn is done brush with garlic mayo/cheese mixture.
4. Sprinkle with cilantro and extra chili powder and/or squeeze over some fresh lime juice if desired.

30. Mango Habanero Salsa

Mango Habanero Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 cups’]

This fresh and vibrant mango habanero salsa packs a spicy kick! The sweetness of a fresh juicy mango, herbaceous cilantro and onions, kissed with habanero is absolutely delicious. This habanero mango salsa recipe is going to have you coming back for seconds, if you can handle the heat!

Ingredients

• 1½ cup fresh mango (diced) (If using frozen mango, allow to thaw fully.)
• ½ cup cilantro (finely chopped, loosely packed)
• ⅓ cup red bell pepper (diced)
• ¼ cup red or sweet onion (finely diced)
• 1 habanero pepper (extra finely diced or chopped in food processor)
• 1 large fresh lime (juiced)
• ½ teaspoon cumin
• ¼ teaspoon salt

Instructions Habanero Mango Salsa

1. In small dish, combine mango, cilantro, lime juice, red onion, habanero pepper, red bell pepper, cumin and salt until well combined. Add additional salt to taste if preferred.
2. Enjoy with tortilla chips, served over fish or chicken or in fish tacos.

Tips to Chop your Habanero Pepper (using small food processor)

1. I recommend removing the stem from the habanero pepper and cutting into four pieces.
2. Then, place the habanero into your small food processor to chop extra finely. This minimizing the touching of the habanero pepper which is very hot.
3. You can then pour the juice of your lime in the food processor to help “wash” the habanero into your salsa dish.

31. Chipotle Corn Salsa

Easy Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 Servings’]

Chipotle Corn Salsa is Chipotle restaurant copycat! Fresh corn, jalepeños, onion, Poblanos, cilantro and citrus give it big, spicy flavor.

Ingredients

• 3 ears corn on the cob (unshucked)
• 2 jalapeño peppers (stemmed, seeded and diced)
• ½ red onion (diced)
• 1 roasted Poblano pepper (seeded and diced )
• ½ cup fresh cilantro (chopped)
• 2 fresh limes (juiced)
• ½ lemon (juiced)
• Salt and pepper

Instructions For the Corn:

1. Snip off the tassel at the top of each ear of corn, but leave the husks intact. Drizzle a tablespoon of water into the trimmed end. Microwave on high for 8 minutes.Using a kitchen towel or pot holder, cut off the base just above the stem, then slide off the husk and silk.
2. Once the corn has cooled to room temperature, use a sharp knife to slice the kernels off the cob.Tip: To keep the kernels from scattering, stand the ear of corn upright on the center tube of a Bundt pan. The sliced kernels will fall neatly into the pan below.

For the Salsa:

1. Place the corn, jalapeños, onion, Poblano and cilantro into a large bowl. Combine the lime and lemon juice in a pitcher or jar, pour over the corn mixture and toss to combine. Taste and add salt and pepper accordingly.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.