Okay, so here we are pondering Mexican Chicken and what on earth to eat with it. We’ve all been in that spot, staring at the cooked chicken and thinking, “What now?”
We need sides that are just as exciting as our main star! Whether we crave something spicy, fresh, or savory, we’ve got an entire universe of options to accompany our yummy chicken feast.
Plus, who doesn’t love mixing things up? Our mission: discover sidekicks as varied as they are delicious. Some come from your fridge, and others need a bit of prep, but all are dripping with deliciousness.
We’ve done the taste-testing (tough job, right?) so you don’t have to ponder hungry. Let’s see what mouthwatering possibilities lie ahead!
Top 13 Side Dishes for Mexican Chicken
Here are some delicious side dishes to try with your Mexican Chicken:
| Dish | Main Ingredients | Flavor | Difficulty | Time |
| Mexican Street Corn Fritters | Corn, flour, eggs, cotija | Sweet, savory | Medium | 25 mins |
| Roasted Poblano Mashed Potatoes | Potatoes, poblano peppers, butter | Creamy, smoky | Medium | 30 mins |
| Mexican Zucchini Boats | Zucchini, cheese, salsa, ground meat | Savory, cheesy | Medium | 40 mins |
| Chipotle Sweet Potato Wedges | Sweet potatoes, chipotle powder | Smoky, sweet, spicy | Easy | 30 mins |
| Grilled Cactus (Nopales) | Cactus pads, lime, chili powder | Tangy, earthy | Medium | 25 mins |
| Cheesy Chorizo Stuffed Mushrooms | Mushrooms, chorizo, cheese | Cheesy, savory | Medium | 35 mins |
| Creamy Jalapeño Slaw | Cabbage, jalapeños, mayonnaise | Creamy, spicy | Easy | 15 mins |
| Tomato and Avocado Salad | Tomatoes, avocado, lime | Fresh, tangy, creamy | Easy | 10 mins |
| Garlic Roasted Yucca Fries | Yucca root, garlic, olive oil | Crispy, garlicky | Medium | 35 mins |
| Spicy Pickled Carrot & Jalapeño Salad | Carrots, jalapeños, vinegar | Tangy, spicy | Easy | 20 mins |
| Crispy Tostones (Fried Plantains) | Green plantains, oil, salt | Crispy, salty | Medium | 25 mins |
| Cornbread with Green Chilies | Cornmeal, green chilies, butter | Savory, spicy | Medium | 30 mins |
| Chili Lime Roasted Chickpeas | Chickpeas, chili powder, lime | Crunchy, zesty | Easy | 20 mins |
These dishes bring a fresh twist to complement Mexican Chicken, while avoiding overused rice dishes, focusing on various textures and flavors like crispy, creamy, tangy, and spicy.
1 – Mexican Street Corn Fritters
We can’t have Mexican Chicken without a punchy side. These corn fritters are crispy and golden. A squeeze of lime goes a long way. The chili powder kicks up the spice level, but we’re not sweating it.
Add some fresh cilantro for a pop of color. Use fresh corn if you can. It’s all about the crunch. The combination of cheese and corn? Game on! These little delights have a knack for disappearing fast. Always a crowd-pleaser.
2 – Roasted Poblano Mashed Potatoes
Those roasted poblano mashed potatoes. Oh man, they’re a treat. Creamy potatoes, roasted poblanos. A spicy twist. We add a dash of butter. Salt, maybe a pinch more.
Extra creaminess? We use heavy cream. Need more heat? Dice a little jalapeño. Our taste adventure’s at full tilt. Lime zest sneaks in beautifully. It’s like a flavor hug.
Nobody enjoys bland spuds. Say goodbye to plain mashed potatoes. These pack the flavor. We turn mashed potatoes into something truly tasty.
3 – Mexican Zucchini Boats
Who knew zucchini could get this festive? We scoop the middle out, fill with veggies or spicy meat.
A little cheese makes it melty. Bake until tender. Juicy and loaded, these boats float in flavor.
Zesty spices wake them up. A quick sprinkle of lime does magic. We pop them in the oven for that beautiful char.
Serve with salsa or a dollop of sour cream. Easy to eat. Fun to make. Boldness in a bite.
4 – Chipotle Sweet Potato Wedges
We’ve all chewed on sweet potato wedges that felt more like eating a gooey brick. These wedges cure that sad texture with crispiness. A light toss in oil and chipotle spices does the trick.
Bake until edges are crispy golden. You get the smoky, spicy taste with each bite. Count on them disappearing fast from your plate. They have a magical combo of soft insides and flavor-packed crust.
We’ve tasted them and know they’re the snack you’ve been missing. Perfect as little munchable bites alongside Mexican Chicken.
5 – Grilled Cactus (Nopales)
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Ever tried the veggie with spines? Grilled cactus is a surprise! It’s like a veggie steak. We slice the pads thin for grill bliss. They get zesty with lime and salt.
They’re tender with a hint of tang. The taste is mild and healthy, like a green bean meeting a bell pepper. Add some cheese for extra fun. Serve it as a side or a tasty topping.
Grill marks are pure gold here. Cactus makes side dishes cool!
6 – Cheesy Chorizo Stuffed Mushrooms
Chorizo stuffed mushrooms? We’re all in. Ever had these at a party and wanted them all for yourself? Us too. They’re cheesy, spicy, and bite-sized.
The filling is a chorizo blend that’s mouthwatering. Make sure to scoop the mushrooms well—no one wants extra bits. Cook until golden. These are crowd favorites.
Simple to whip up and even easier to devour. Melty cheese plus sizzling chorizo is culinary magic. Just pure, unadulterated flavor in every bite.
7 – Creamy Jalapeño Slaw
Ever seen jalapeños move to the creamy side? This slaw is crunchy, creamy, and a little bit spicy. We mix fresh vegetables with a punch of heat.
It’s perfect for those who want to try a spicy twist. Tossing it together is zippy. Jalapeños keep things exciting and fresh.
We like adding this slaw to tacos. The hint of lime is great with the kick of jalapeño. Easy and quick to prepare, this slaw steals the spotlight.
8 – Tomato and Avocado Salad
We’ve got a straightforward combo: tomatoes and avocados, chopped and ready to mingle. The creamy and tangy mix feels refreshing. Dress it lightly with olive oil, lemon juice, and a pinch of salt.
This salad doesn’t overwhelm your palate; it’s simple and subtle. A sprinkle of cumin adds a hint of warmth. The avocados bring richness, while the tomatoes keep it juicy. It’s great for when you need a quick, tasty side.
9 – Garlic Roasted Yucca Fries
We thought of fries, then went yucca style. Crisp outside, fluffy inside. You can roast ‘em with garlic for a kick. Our secret? Lemony zest.
They’re crunchy moods for Mexican Chicken. Bonus, they are versatile. Ever heard of dipping sauce? Try creamy avocado. Oils? Go for olive, adds richness. We prefer them golden brown.
Cook time’s quick. Small effort, big taste. Yucca’s like spuds, but with flair. Always looking for crispy happiness. That’s our call.
10 – Spicy Pickled Carrot and Jalapeño Salad
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Who knew? Carrots and jalapeños mingling in pickling goodness. They’re crunchy, zesty, and spicy. Adds tang!
The zing comes from jalapeños. Carrots offer a sweet twist. Pickling adds layers. We toss them quick.
Serve cold, keeps it bright. No fuss, easy prep. Refreshing and light side. Works with hot dishes.
We can’t complain, each bite excites. A jar in the fridge means handy snacks or sides. Great for sharing.
11 – Crispy Tostones (Fried Plantains)
Crispy Tostones, anyone? We smash plantains and fry them up crispy. Double fry for extra crunch. Salt for zing.
Skip the plantain chips, try these. Dip into garlic sauce or spicy ketchup. It’s your bite of Latin flavor.
Tostones shine bright with sea salt. Crunch meets satisfaction. Fluffy inside, crispy outside. Thin plantains, not overripe.
Keep it fresh and simple. No need for fluff. Just golden satisfaction in every bite.
12 – Cornbread with Green Chilies
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We toss green chilies into cornbread. Adds a spicy kick. This twist spices up the classic. It’s just fun, really.
Baking it is simple. Mix, bake, enjoy. Cornbread stays moist and airy. Green chilies keep it exciting.
Try it with butter or honey. Delicious. We think it’s ideal for barbecues. Tastes even better when shared.
These flavors fill the mouth with delight. Easily impress friends. Experience the flavor twist.
13 – Chili Lime Roasted Chickpeas
We take roasted chickpeas, toss them in chili and lime, and boom—snack magic! Crunchy goodness and a spicy kick. Chickpeas go crispy with a touch of heat.
Air-roasting keeps them light. A little lime zest brightens them up. Use them as a crunchy snack or toss them in a salad. Roasting is simple; shake the pan occasionally. They pop with flavor without much fuss.
Mix spices for your own twist. Enjoy them when you’re craving something tasty.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.