21 What to Serve with Fish Tacos: 21 Best Sides

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. Mango Pineapple Salsa

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

Recipe details: Prep: PT16M · Yield: [‘6’]

Zesty and colorful mango pineapple salsa is a serving of summer in a bowl!

Ingredients

• 2 cups (450g) fresh pineapple (finely chopped (about 1 small to medium pineapple))
• 1 cup (165g) mango (finely chopped ( about 1 large mango))
• 1 bell pepper (deseeded and finely chopped)
• 4 tomatoes (deseeded and finely chopped)
• 1 jalapeño (deseeded and finely chopped)
• 4 tbsp onion (finely chopped)
• 3 green onions (spring onions, finely diced)
• 1/2 tsp dried oregano
• sea salt flakes (to taste)
• juice of 1 – 2 limes

Instructions

1. Add all the ingredients, including only half the lime juice, into a mixing bowl.
2. Mix, test seasoning, and add more lime or salt to taste.
3. Let the Mango Pineapple salsa rest for at least 1 hour, and up to 2 days in the fridge, before serving.

2. Mexican Avocado Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 servings’]

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

Ingredients

• 5 ounces red cherry tomatoes (halved)
• 5 ounces yellow cherry tomatoes (halved)
• 1 medium English cucumber (chopped into 1/2 inch quartered slices)
• 1/2 medium red onion (finely diced)
• 2 avocados (diced into 1/2 inch cubes)
• 1/2 cup fresh cilantro (finely minced)
• 1/8 cup balsamic vinegar
• 1/8 cup extra virgin olive oil
• 1 teaspoon Morton kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
2. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

3. Mexican Corn Dip

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Mexican Corn Dip is the ultimate party dip! Corn and cotija cheese are tossed with a chili mayonnaise that make this dip so good. Serve it warm, cold, or room temperature.

Ingredients

• 2 cups frozen sweet white corn
• 1 jalapeno pepper (diced)
• 1 clove of garlic (minced)
• 1/4 cup cotija cheese (crumbled)
• 1 lime (juice and zest)
• 3 tablespoons mayonnaise
• 2 tablespoons unsalted butter
• 1/2 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 cup cilantro
• Tortilla Chips or Corn Chips

Instructions

1. Melt butter with 1/2 tbsp of olive oil in a large skillet on medium-high heat. Add the jalapeno, stir to coat, then sauté for 1-2 minutes until it begins to char. Add the corn and the garlic and sauté for 2-3 minutes.
2. Meanwhile, combine mayonnaise, chili powder, cilantro, lime zest, and juice from half the lime in a large bowl.
3. Add the corn to the bowl with the mayonnaise mixture, toss to combine. Then mix in the cotija cheese crumbles. Squeeze the remaining lime juice over the corn and top with more cilantro and cotija cheese.
4. Serve with Tortilla Chips or Corn Chips.

4. Spicy Rice with Peas

Spicy Rice with Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Spicy rice with peas is a delicious easy to make side. Made all in one pan this 20-minute dish goes great with chicken, fish, or halloumi!

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (crushed)
• 1/2 red pepper diced
• 1/4 tsp ground turmeric
• 1/2 tsp chilli flakes
• 1/2 tsp medium curry powder
• 180 g basmati rice
• 450 ml vegetable stock
• 150 g frozen peas
• Salt and pepper to taste
• 2 tbsp fresh coriander (chopped)

Instructions

1. Gently heat the oil in a medium sized saucepan. Add onion and sauté for 2 – 3 minutes until softened. Add garlic and sauté for a further minute.
2. Stir in the red pepper, turmeric, chilli flakes and medium curry powder. Stir for 1 minute.
3. Add the rice, stirring for 1 minute then add the stock, bring to the boil, then turn down to simmer for about 10 minutes until the rice is cooked. Add more boiled rice if required. Turn off heat.
4. Stir in the peas, cover the saucepan and allow to sit for about 5 minutes until the peas are cooked through.
5. Season to taste, top with coriander and serve.

5. Crispy Mexican Potatoes

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These Mexican potatoes are crispy on the outside and tender in the middle. They’re exquisitely spiced with an easy to make taco seasoning. Serve them as a side dish to tacos or an enchilada casserole for the perfect Mexican midweek meal.

Ingredients

• 3 potatoes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chipotle chili powder (or any mild chili powder)
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• salt and pepper
• 2 tablespoons cilanto (minced)

Instructions

1. Wash the potatoes, scrubbing the skins thoroughly and cut them into 2cm cubes.
2. Transfer to a sauce pan, cover with water, add a dash of salt and boil for 5 minutes.
3. Drain the potatoes and pat dry with a paper towel.
4. Heat the olive oil in a large skillet over low heat. Add the spices and fry for 1 minute, moving them around continuously.
5. Turn the heat up to medium and add the potatoes. Fry them for 10 minutes, tossing to coat in the spices.
6. Sesaon with salt and pepper and garnish with (optional) fresh cilantro.

6. Healthy Crab Meat Salad with Lime

Healthy Crab Meat Salad (No Mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Loaded with sweet lump crab, buttery avocado, juicy tomatoes, and zesty shallots, this healthy crab meat salad hits all the right notes—bright, briny, and undeniably fresh. A quick toss in lime juice brings it all together. Serve it as a light lunch, pile it onto crisp crackers for a snack, or bring it to the table as a cool, no-cook side dish that screams summer.

Ingredients

• 16 oz ready-to-eat jumbo lump or lump crab (You can find the best quality in the refrigerated seafood section of your grocery store.)
• 1 avocado, diced
• 1 cup halved grape tomatoes
• 1/3 cup freshly chopped parsley
• 2 tablespoon extra virgin olive oil
• 1 shallot, very thinly sliced (preferably with a mandolin) (You can also use very thinly sliced red onion, about 1/3 cup.)
• 2 ripe limes, zested and juiced
• 1 jalapeño, finely minced (use half if you don’t want too much heat or omit it)
• Kosher salt and cracked black pepper, to taste

Instructions

1. Place the crab in a large mixing bowl along with the avocado, tomatoes, shallots, jalapeños, salt and pepper, fresh parsley, and the lime zest and juice. Give the contents of the bowl a good stir to mix everything up and make sure that the lime juice gets distributed evenly.
2. Add the extra virgin olive oil—1 to 2 tablespoons depending on your preference—and give the salad another quick toss. The olive oil isn’t absolutely necessary, but I find that it creates a richer and more buttery flavor while also cutting the acidity a smidge.
3. Serve as a side or with crackers, fresh bread. This crab meat salad also goes great on a bed of mixed greens.

7. Cilantro Lime Cauliflower Rice with Avocado

Cilantro Lime Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This cilantro lime cauliflower rice has a surprising ingredient – avocado! This recipe tastes better than Chipotle’s version.

Ingredients

• 12 ounces Cauliflower Rice
• 2 Avocados (Diced)
• 1/3 cup Feta Cheese (Crumbled (optional) )
• 2 tbsp Olive Oil
• 1 tsp Garlic (Minced )
• 1/2 White Onion (chopped)
• 2 tsp Lime Juice
• 1/4 cup Cilantro (chopped)

Instructions

1. In a skillet, begin to heat olive oil. Add onion and garlic, saute until tender.
2. Stir in cauliflower rice. Continue to saute until rice is fully cooked.
3. In a separate bowl, mash avocados. Stir in lime juice and fresh cilantro.
4. Add the avocado mash to the cauliflower rice skillet. Stir well.
5. Garnish with crumbled feta.
6. ENJOY!

8. Mango Avocado Salsa

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

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

Make this refreshing 6-ingredient Mango Avocado Salsa in just minutes! This versatile salsa is great with tortilla chips or served over top grilled meats, burgers and in tacos!

Ingredients

• 2 mangoes
• 1 avocado
• 1 red pepper
• 1/4 red onion
• 1/2 lime (juiced)
• 1 bunch cilantro (chopped)

Instructions

1. Chop mangoes, avocado, red pepper and red onion into small cubes.
2. Place in bowl and add the lime juice and chopped cilantro. Mix to combine everything. Enjoy!

9. Spicy Cilantro Lime Summer Slaw

Spicy Cilantro Lime Summer Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This coleslaw is perfect for barbecues, great on tacos, or an addition to any meal. Made with slaw mix, corn, jalapenos, red peppers, onion, cilantro, lime juice, and oil, it’s quick to throw together.

Ingredients

• 16 ounces slaw mix ((1 package))
• 15 ounces canned corn (drained)
• ½ cup pickled jalapenos (sliced with juice)
• ⅓ cup red onion (diced, optional)
• 1/3 cup red sweet pepper (diced, )
• ⅓ cup cilantro (diced)
• ¼ cup lime juice
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup cotija cheese

Instructions

1. In a large bowl, combine the slaw, corn, red peppers, jalapenos, onion, and cilantro. Toss to combine.
2. In a small bowl, combine the lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the slaw and toss.
3. Refrigerate for 2 hours, up to 24 hours, before serving.
4. Sprinkle with cotija cheese before serving.

10. Mexican Fruit Salad

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

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

A little sweet, a little spice….this easy Mexican Fruit Salad is loaded with refreshing fruit and spiced with chili lime seasoning. Simple and addicting.

Ingredients

• 1 1/2 cups diced pineapple
• 1 1/2 cups diced watermelon
• 1 cup diced papaya (peeled and seeded)
• 1 cup diced mango
• 1/4 cup fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1/4 teaspoon ancho chili powder (optional)
• Chili Lime Seasoning ((I use Tajin), optional)

Instructions

1. Toss the pineapple, watermelon, papaya and mango together in a large bowl to combine.
2. In a small bowl, whisk together the lime juice, honey and chili powder.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with the Chili Lime Seasoning and serve.

11. Peach Mango Salsa

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

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

A fresh and flavorful salsa made with fresh peaches, mangos, peppers, tomatoes and lots of fresh lime juice!

Ingredients

• 1/3 cup red onion (diced)
• 1 jalapeno pepper (deseeded, ribs removed, and diced)
• 1 cup peaches (chopped)
• 1 cup mango (chopped)
• 2/3 cup tomatoes (chopped)
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• 1/2 cup orange bell pepper (diced)
• 1/2 cup red bell pepper (diced)
• 1/2 tsp sea salt
• 2 tbsp cilantro (chopped)

Instructions

1. In a large mixing bowl, combine all ingredients and stir to toss all together.
2. Serve peach mango salsa with tortilla chips!

12. Guacamole

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

Ingredients

• 3 ripe avocados, peeled and pitted
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 teaspoon salt
• 1 small tomato, diced
• Optional: 1 garlic clove, minced

Instructions

1. 1. In a bowl, mash the avocados to your desired texture.
2. 2. Mix in onion, jalapeño, tomato, and cilantro.
3. 3. Stir in lime juice and salt; adjust seasoning to taste.
4. 4. Serve with tortilla chips or alongside dishes.

13. Cilantro Lime Broccoli Slaw

Cilantro Lime Broccoli Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: 4

This cilantro lime broccoli slaw is a tasty side dish to accompany any Mexican-inspired meal. Pre-packaged shredded broccoli, carrots, and red cabbage are tossed with jalapeño, lime, red onion, and red bell pepper for a refreshing side salad.

Ingredients

• 12 ounces Pre-Packaged Broccoli Slaw (a mix of broccoli, red cabbage, and carrot)
• 2 tablespoons chopped Cilantro
• 1 Jalapeño, minced (deseeded for milder heat if you prefer)
• 1/4 cup thinly sliced Red Bell Pepper
• 1 tablespoon minced Red Onion
• 1 Lime, juiced
• 1/4 cup Sour Cream
• 1 teaspoon Agave Nectar
• Salt and Pepper, to taste
• Roasted Pepitas or Sunflower Seeds
• Crumbled Queso Fresco or Cotija Cheese
• Fresh Cilantro
• Lime Slices
• Chopped Jalapeno

Instructions

1. Combine the broccoli slaw, cilantro, jalapeño, red bell pepper, and red onion in a medium sized mixing bowl. Stir and set aside.
2. In a small bowl, whisk together lime juice, sour cream, agave, salt, and pepper. Stir half of the dressing into the slaw mixture, then add the remaining dressing until your desired coating is reached.
3. Cover the bowl with the slaw with plastic wrap and chill in the refrigerator for 30 minutes or overnight.
4. Before serving, top with optional garnishes if desired. Or, serve them on the side.

14. Mexican Brown Rice

Spanish Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 people’]

This easy vegan and gluten free recipe for Mexican brown rice is one of my favorite side dishes. Shallot, chili powder, garlic and tomatoes are combined with fresh summer corn for a burst of flavor. Serve with grilled chicken, fish, fajitas or along side black beans and a salad for a vegetarian meal.

Ingredients

• 1 cup fresh corn kernels (about 1 cob) or frozen
• 2 teaspoons olive oil
• 1 cup brown rice (I used Trader Joe’s California Brown)
• 1 small shallot, chopped
• 2 cups vegetable broth
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup unseasoned tomato puree (strained tomatoes) (I used Pomi brand)
• kosher salt and pepper to taste

Instructions

1. If using fresh corn, run the corn kernels by running your knife down each side of the cob.
2. In a small pot, combine rice, chopped shallot, corn, broth, chili powder, garlic powder, and tomato puree. Mix everything together and place on the stove over medium-high heat. Bring everything to a boil, stir a few times, cover the pot with a lid, and reduce the heat to low.
3. Cook according to your rice package directions, mine took about 40 minutes total, until all the liquid has absorbed and the rice is soft. Stir again so everything is combined and season with salt and pepper to taste.

15. Pinto Beans

How To Cook Pinto Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’12’]

Learn the various methods for easily cooking beans from scratch!

Ingredients

• 1 lb (450g) pinto beans
• 1 tbsp olive oil (or no-calorie cooking spray)
• 1 cup diced frozen onion (or 1 fresh medium onion) (optional, but adds great flavor)
• 6 sliced smoked bacon (if frozen then defrost first) ( optional, but addres great flavor)
• 1 tsp minced garlic
• 2 bay leaves
• 3 cups (709mL) chicken broth (or vegetable broth or water)
• 1 cup (236mL) water

Instructions How To Cook Pinto Beans On The Stovetop

1. Add Pinto Beans to a pan, along with water or broth.
2. Add seasonings to suit your taste: e.g. onions, thyme, chili, garlic or for some smoked paprika. Meat lovers can also add in some bacon, ham hock or chorizo.
3. Cover your saucepan and bring it to the boil. Then reduce to a simmer, leave the lid very slightly open and cook until tender. Now, this can take anything from 45-90 mins as this depends on the age of your beans. Older beans will take a little bit longer.
4. Cooking time depends on what you are using the beans – firmer for beans salads, but much softer for soupy meals. So taste the beans after the first 45 mins of cooking and check them every 20 mins after.
5. Also if the water level reduces before the beans are cooked you will need to add about 1 cup (250 ml) of water or broth at a time.

How To Cook Instant Pot Pinto Beans

1. Add dried beans, broth into the inner pot of the electric pressure cooker. Then layer in the rest of the ingredients. If you want to add diced tomatoes, then end the layering with diced tomatoes on top and DO NOT mix.
2. Close pot, set valve to sealing, select the pressure cook / manual (dependent upon IP model), select high pressure and set the timer to 40 minutes.
3. Allow a natural pressure release (NPR) for 20 minutes and then a quick pressure release for the rest.
4. Open the Instant Pot and stir in any extra flavorings and serve.

How To Cook Pinto Beans In The Oven

1. Place the pre-soaked beans into an oven-ready dish with enough water or broth so that there is 4-5cm (1.5-2 inches) of liquid above the beans.
2. Add in your flavorings and bake about 90 mins at 350F /fan-assisted 160C / 180C / gas 4.
3. Check the beans if they are cooked through.
4. If not then bake them for a little bit longer checking them every 10 mins.

16. Healthy Refried Beans

Healthy Refried Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT13M · Total: PT18M · Yield: [‘6’, ‘6 servings (~ 3 cups)’]

Quick and easy to make with pantry staples, homemade refried beans add healthy, plant-based protein to a variety of meals and form the flavorful foundation of one of my go-to speedy dinners!

Ingredients

• 1 tablespoon (14ml) extra-virgin olive oil
• ½ a small yellow or white onion, finely chopped
• 2 cloves garlic, pressed or minced
• ½ teaspoon kosher salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 2 (15-ounce) cans low-sodium pinto beans, rinsed and drained (or 3 cups cooked pinto beans)
• ½ cup (4oz) water, plus more as needed
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons (10ml) freshly squeezed lime juice
• Optional topping: crumbled cotija cheese (or crumbled feta or shredded cheddar for a worthy substitute)

Instructions

1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and cook, stirring occasionally, until the onions have softened and are translucent, about 5 to 8 minutes.
2. Add the garlic, salt, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the drained beans and water. Stir, cover, and cook for 5 minutes.
3. Reduce the heat to low and remove the lid. Use a potato masher or fork to mash at least half of the beans, or until your desired consistency is reached. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes. At this point, you may add more water to achieve your desired consistency. (I add water to one of the empty bean cans and usually add several splashes to achieve a consistency that is loose but not runny.)
4. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and/or lime juice if necessary. Cover until ready to serve, topping with cotija cheese if desired.

17. Mexican Style Green Beans

Mexican Style Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 cup diced tomatoes with green chilies
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. 1. Sauté onion and garlic in olive oil until translucent.
2. 2. Add jalapeño and cook 1 minute more.
3. 3. Add green beans and sauté 3-4 minutes.
4. 4. Stir in tomatoes with chilies and cumin; season with salt and pepper.
5. 5. Cover and simmer 6-8 minutes until beans are tender.
6. 6. Stir in lime juice and garnish with cilantro.

18. Mexican Coleslaw

Creamy Mexican Coleslaw with Chili-Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Creamy Mexican Coleslaw with Chili-Lime Dressing is an easy slaw recipe that is perfect for rice bowls, tacos, enchiladas and more. This coleslaw mixes cabbage, corn, black beans, tomatoes, jalapeños and citrus dressing. You will love this light coleslaw recipe!

Ingredients

• 14 ounce shredded coleslaw mix
• 1/2 red bell pepper (diced)
• 1 cup grilled corn ({or use canned corn if you want})
• 1/2 cup quartered cherry tomatoes
• 1/2 cup black beans (drained and rinsed)
• 1 jalapeño (diced and seeded {optional for heat})
• 1/2 cup fresh cilantro leaves
• 3 green onions (chopped)
• 1/2 cup mayonnaise ({you could sub in Greek yogurt for healthier version})
• 3 tablespoons fresh lime juice
• 1/2 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Lime wedges for serving

Instructions

1. TIP: I suggest tossing the shredded cabbage with a little salt and let it sit for 20–30 minutes. This helps draw out moisture and keeps the slaw crisp. Rinse the salt off and pat dry before mixing with other ingredients.
2. Combine the coleslaw mix, red pepper, corn, tomatoes, black beans, jalapeño, cilantro and onion in a large bowl.
3. In a mason jar or small bowl combine the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder and salt.
4. Pour the dressing over the coleslaw and toss to combine.
5. Coleslaw tastes better when the flavors meld. Let it chill in the fridge for at least 1–2 hours before serving.
6. Garnish with cilantro and serve with lime wedges. Store leftovers in the fridge for up to 3 days.

19. Mango Habanero Salsa

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Mango Habanero Salsa combines sweet mangoes with spicy habanero peppers for a fresh, healthy no-bake, sweet and spicy salsa!

Ingredients

• 2 Mangoes, (peeled and diced)
• 1 red sweet pepper, (chopped)
• 1/2 red onion, (diced)
• 2 jalapeños, (seeded and diced (use only 1 for less heat))
• 1 or 2 habanero peppers, (seeded and diced (use fewer for less heat))
• 1/4 cup cilantro, (chopped)
• Juice of 1 lime

Instructions

1. Mix first 6 ingredients together in a medium bowl. 
2. Squeeze lime juice over it.
3. Serve immediately or chill until ready to serve.

20. Crispy Fried Pickles

Best Crispy Fried Pickles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3M · Total: PT18M · Yield: [‘8’, ‘8 servings’]

Quick, easy, and simply the best fried pickles in just three easy steps and four full-flavored ingredients! The most epic side dish or appetizer for your next party or cookout!

Ingredients

• Vegetable oil (about 6 cups)
• 32 ounces Bread and Butter Pickle Chips
• 1 cup flour (all-purpose)
• 1 Tablespoon Old Bay Seasoning

Instructions

1. To a 4 quart Dutch oven, over medium heat, bring the vegetable oil to 350F. While the oil is heating, drain the pickles from their juice and dry in a single layer with paper towels for 10 minutes.
2. To a large bowl whisk together the flour and Old Bay Seasoning. Dredge the pickle chips in the flour mixture. Lightly shake off chips and set aside for 5 minutes prior to frying.
3. Working in 2-3 batches, lay breaded pickle chips in one at a time to the hot oil so as not to clump. Fry for 3 minutes before removing from the hot oil with a spider strainer or slotted spoon.
4. Drain on a paper towel lined plate until cool enough to handle and serve with ranch dressing.

21. Jalapeno Corn Bread

Baked Moist & Tender Cheddar-Jalapeño Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’]

Perfectly cheesy, moist, and fluffy, this recipe for jalapeño cornbread melts in your mouth! It’s made with buttermilk, cheddar cheese, diced jalapeño peppers and cornmeal. Baked in an 8 x 8 inch pan, and ready in ready in 45 minutes, serve the cornbread warm with a generous spread of honey butter.

Ingredients

• 1/2 cup butter (melted)
• 2/3 cup sugar
• 2 eggs
• 1 cup buttermilk (see notes for homemade if needed)
• 1/2 teaspoon baking soda
• 1 cup flour
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1 jalapeno pepper (seeds removed, finely diced)

Instructions

1. Preheat oven to 375 degrees F. Spray a 8×8 pan with nonstick spray.
2. In a large mixing bowl mix together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
3. Add in flour, cornmeal, salt and shredded cheese and continue to stir with a spoon until well mixed. Add jalapeno peppers and stir again so peppers are mixed well into the batter.
4. Pour cornbread mixture into pan. Bake for 35 minutes or until the center is fully baked.
5. Remove from oven and allow to cool for 20 minutes before cutting into squares.

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.