No taco night is complete without some kind of side dish, and cilantro lime rice is one of my favorites.  Lime, green onion, and cilantro pack it with fresh, zesty flavor.

Shiitake mushrooms add rich umami flavor to this savory, smoky vegan taco meat.

This jerk-spiced jackfruit recipe comes from The Vegan Instant Pot Cookbook by Nisha Vora. I love it because it 1) packs a HUGE punch of flavor and 2) is perfect for making ahead.  Cook it up to two days before your taco bar party, and warm it on the stove or in a slow cooker right before you eat.

A 5-ingredient marinade infuses grilled portobellos and bell peppers with tangy, smoky flavor.

Stuff them into tortillas with pickled jalapeños, cilantro, and a scoop of avocado sauce to make tasty veggie tacos in minutes.

Never tried sweet potato tacos? You’re missing out!  Tossed with chili powder or a little taco seasoning, roasted sweet potatoes are an irresistible sweet and spicy taco filling.

I’ve been eating this crispy cauliflower as a snack for months, but only recently did I think to try it in tacos. What took me so long?!  Crispy on the outside, tender in the middle, and spiced with cayenne and smoked paprika, it’s a must-try taco filling.

If making homemade salsa sounds intimidating, salsa fresca is a great place to start.  Dice up tomatoes, onions, cilantro, and chiles, mix them together, and add a big squeeze of lime and a pinch of salt. It’s so simple and refreshing!

Now that I think about it, making this salsa recipe might even be simpler than making pico de gallo.  Add the ingredients to a food processor, pulse to combine, and season to taste (and taste, and taste…). You’ll never get the store bought kind again!

If you love bright and tangy taco toppings, this salsa verde recipe is for you.  For a fun creamy variation, toss an avocado into the food processor before you blend the salsa together.

If you’re adding rich, spicy taco toppings like this creamy chipotle sauce or this jerk-spiced taco meat to your taco bar, consider making this mango salsa too.  It’ll offer a sweet, refreshing contrast to the bold flavors.

Tip: use pre-cut pineapple to make this recipe quick and easy to prep.

I like this salsa best in summer, when sweet corn is at its peak.  Lightly grill the corn before mixing up the salsa, or toss the kernels in raw for easy prep and plenty of crunch.

This zesty dip is so darn versatile!  Serve it as part of a taco bar for dinner, and toss the leftovers with mixed greens for a flavorful lunch salad the next day.

Top it onto your taco or scoop it up with chips.  When it comes to guac, you really can’t go wrong.

This bright and creamy sauce comes from Julia Turshen’s cookbook Simply Julia.  It’s fantastic on her roasted cauliflower tacos, or any tacos, for that matter.

Don’t do dairy? This creamy, tangy taco topping is a perfect replacement for sour cream.

I doubt you’ll have leftovers (this sauce is seriously addictive), but if you do, you’re in luck.  You can drizzle them over a grain bowl, slather them on a veggie burger, or devour them with sweet potato fries the next day.

Totally inauthentic? Yes. Totally delicious? Also yes.  I love how its rich, garlicky, tangy flavor plays off fresh fillings like grilled veggies and roasted sweet potatoes.

3 ways! Make it a refreshing, zesty vinaigrette, or blend in avocado or Greek yogurt for creamy richness.

If you’ve never made pickled onions, you won’t believe how simple they are to make.  Try them once, and you’ll start keeping them on hand at all times for punching up tacos, avocado toast, and everything in between.

I make this recipe whenever I have a surplus of jalapeños in the fridge.  The crunchy, spicy pickles are perfect for a taco bar, and I love them on veggie burgers and salads, too.

Crisp, tangy, and electric pink, they’ll take any tacos over the top.