Mia Patel
Cilantro lime chicken tacos are a delicious and juicy meal, perfect for sharing with friends and family. The vibrant and fresh flavours of the tacos are complemented by a range of side dishes, such as black bean and corn salad, Mexican brown rice, cilantro lime cauliflower rice, and sweet potato and black bean quinoa bake. For a lighter option, a side of Cowboy Caviar is a great choice, or you could try Quick Seasoned Black Beans with Taco Rice, Arroz Verde (Green Rice), or a Warm Corn and Avocado Salad.
| Characteristics | Values |
|---|---|
| Side dishes | Black bean and corn salad, Mexican brown rice, cilantro lime cauliflower rice, sweet potato and black bean quinoa bake, cowboy caviar, quick seasoned black beans, taco rice, cumin lime coleslaw, arroz verde, sweet corn salsa, grilled corn salad, pineapple salsa with cinnamon pita chips, chips and fresh pico de gallo, homemade guac and chips, Mexican rice, romaine lettuce, cherry tomatoes, beans, bell peppers, cheese, avocados, tortilla chips |
| Drinks | Spicy grapefruit paloma, watermelon margaritas, citrus summer sangria |
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What You'll Learn
Black bean and corn salad
Ingredients:
- Canned Black Beans: These add protein, fiber, and a satisfying texture to the salad.
- Corn: Fresh, sweet corn adds a natural sweetness, crispness, and a pop of colour. If fresh corn is unavailable, frozen or canned corn can be used instead.
- Red Bell Peppers: These peppers add a bright colour, juicy crunch, and a touch of extra sweetness.
- Garlic and Shallots: These ingredients provide a savory kick and lots of flavour to the salad and its dressing.
- Salt, Sugar, and Cayenne Pepper: These spices help to balance the sweet and tangy flavours of the vinaigrette.
- Extra Virgin Olive Oil & Lime: These are whisked together to make a smooth, tangy vinaigrette with a zesty kick.
- Avocado: Avocado adds a creamy texture and richness to the salad. It should be added just before serving to maintain its colour.
- Cheese: Cotija cheese adds a tangy, salty flavour and a rich texture to the salad. It can be omitted for a vegan option.
- Cilantro: Finely chopped cilantro adds a vibrant freshness to the salad. Whole leaves can also be added on top as a garnish.
- Jalapeño: This ingredient adds heat to the salad. If you are sensitive to spice, start with half a pepper and add more gradually to taste.
- Toasted Pepitas: These are optional but add a lovely crunch to the salad.
Instructions:
- Prepare the dressing by whisking together the lime juice, avocado oil, garlic, cumin, salt, and pepper in a large mixing bowl.
- Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion to the bowl and toss to coat with the dressing.
- Fold in the cheese and avocado, and season to taste.
- Sprinkle with cilantro leaves and toasted pepitas, if desired.
- Chill the salad for a few hours or overnight.
- Right before serving, gently mix in the avocado, being careful not to mash it.
This black bean and corn salad is a perfect side dish for a summer cookout or picnic and can be prepared up to 3 days in advance. It pairs well with various dishes, including tacos, grilled chicken, and tortilla chips.
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Mexican brown rice
To prepare Mexican brown rice, you'll start by toasting the rice in olive oil to enhance its flavor and separation. Then, you'll add the remaining ingredients, such as garlic, onions, tomatoes or tomato sauce, vegetable broth, and spices like cumin, paprika, and cayenne. The rice is then brought to a boil and simmered until the liquid is absorbed, resulting in perfectly fluffy rice.
Some variations of the recipe include adding chopped carrots, celery, bell peppers, or frozen corn to enhance the flavor and nutritional profile of the dish.
This brown rice dish is a healthier alternative to traditional white rice, providing a more satisfying and nutritious option that won't leave you feeling hungry a few hours later. It's a versatile side that can be served with tacos, enchiladas, beans, or your favorite protein.
So, if you're looking for a tasty and wholesome addition to your cilantro lime chicken taco meal, Mexican brown rice is an excellent choice that will leave your taste buds wanting more!
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Sweet potato and black bean quinoa bake
Ingredients
- Sweet potatoes
- Black beans
- Corn
- Quinoa
- Spices: chili powder, cumin, thyme, salt, and garlic
- Green onions
- Cooking spray
Method
- Preheat your oven to 375 degrees Fahrenheit.
- Chop the sweet potatoes into small cubes.
- Rinse the quinoa with cold water and drain it.
- Transfer the quinoa to a saucepan, add water, salt, cumin, chili, and coriander.
- Bring the quinoa to a gentle boil, reduce the heat, cover the saucepan, and simmer until the quinoa is cooked.
- In a skillet, cook the onions, garlic, and jalapeno until softened.
- Add the sweet potatoes and water to the skillet and simmer until the potatoes are cooked.
- Combine all the ingredients, except for the green onions, in a 9x13 baking dish sprayed with cooking spray.
- Cover the dish with tin foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the liquid is absorbed and the potatoes are tender.
- Remove from the oven and let the dish sit for 5 minutes.
- Sprinkle with green onions and serve.
This bake is a perfect side dish to accompany your cilantro lime chicken tacos, providing a balance of flavours and textures. Enjoy your meal!
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Cowboy Caviar
Ingredients:
- Black-eyed peas
- Roasted red peppers (or hot banana pepper rings)
- Red onion
- Scallions
- Corn (fresh, frozen, or canned)
- Black beans
- Powdered garlic
- Lime juice
- Olive oil
- Salt
- Optional: Avocado, Monk fruit sweetener, Sour cream, Green olives, White onion, Garbanzo beans, Kidney beans, Everything-bagel-seasoning
Directions:
- Chop and prepare the ingredients as needed.
- Mix all the ingredients in a large bowl.
- If making ahead of time, stir the mixture often so that everything soaks evenly in the dressing.
- Just before serving, add avocado if desired.
- Serve with tortilla chips or spoons.
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Grilled corn salad
Ingredients
- 4 corn cobs, husked
- 1 large avocado, diced
- 1 red onion, finely chopped
- 1 red bell pepper, chopped
- 2 jalapeños, finely chopped (optional)
- 2 tablespoons of olive oil
- 1 teaspoon of chilli powder
- 1/2 teaspoon of ground cumin
- Salt and pepper, to taste
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lime juice
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn cobs lightly with olive oil and season with salt and pepper.
- Place the corn cobs on the grill and cook for 8-10 minutes, turning occasionally, until lightly charred and tender.
- Remove the corn from the grill and let it cool slightly. Then, cut the kernels off the cobs and place them in a large bowl.
- Add the avocado, onion, bell pepper, jalapeños (if using), and remaining olive oil to the bowl with the corn. Toss gently to combine.
- In a small bowl, mix together the chilli powder, cumin, and lime juice. Pour this dressing over the salad and toss to coat.
- Finally, stir in the chopped cilantro and season with salt and pepper, to taste.
This grilled corn salad is a delicious and healthy side dish that complements the flavours of cilantro lime chicken tacos. It adds a burst of colour and freshness to your meal, and the slight char on the corn gives it a lovely smoky flavour. Enjoy!
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Frequently asked questions
Some side dishes that go well with cilantro lime chicken tacos include grilled corn salad, black bean and corn salad, Mexican brown rice, cilantro lime cauliflower rice, and sweet potato and black bean quinoa bake.
Yes! Some drinks that can be paired with cilantro lime chicken tacos include a spicy grapefruit paloma, watermelon margaritas, and citrus summer sangria.
Some appetizers that can be served with cilantro lime chicken tacos are chips and fresh pico de gallo, a healthier version of 7-layer spicy taco dip, and pineapple salsa with cinnamon pita chips.
