29+ Easy & Delicious Summer Family Recipes to Try This Season

When the sun is shining, the kids are out of school, and backyard gatherings are in full swing, nothing brings people together quite like delicious food.

Summer is the season for fresh ingredients, bold flavors, and easy meals that bring smiles to the whole family.

Whether you’re grilling out, heading to the beach with a cooler, or just trying to beat the heat with a no-cook dinner, having a go-to list of summer family recipes is essential.

In this post, we’ve rounded up 29+ of the best summer family recipes—from light and refreshing salads to hearty grilled mains, fruity desserts, and kid-friendly favorites.

These dishes are simple to prepare, packed with seasonal flavor, and perfect for sharing with loved ones.

Whether you’re planning a family cookout, a casual weeknight dinner, or a festive picnic, you’ll find inspiration here for every occasion.

29+ Easy & Delicious Summer Family Recipes to Try This Season

With these 29+ summer family recipes, you’ll never be short on delicious ideas to keep your meals fresh, exciting, and stress-free all season long.

From tropical skewers and zesty salads to light wraps and sweet, refreshing treats, each dish is designed to bring people together and make the most of summertime flavors.

So fire up the grill, grab some fresh produce, and gather the family—these recipes are all about easy prep, bold taste, and making memories around the table.

Grilled Elote-Style Corn on the Cob

Nothing says summer quite like sweet corn on the cob, and this Mexican street corn-inspired recipe adds a zesty, creamy kick to a family favorite.

It’s simple, full of flavor, and a guaranteed hit at any backyard barbecue or picnic.

Ingredients:

• 6 ears of corn, husked
• ½ cup mayonnaise
• ½ cup sour cream
• 1 cup crumbled cotija cheese
• 1 teaspoon chili powder
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Salt, to taste
• Lime wedges, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. Grill the corn directly over the heat, turning occasionally, until lightly charred and cooked through (about 8–10 minutes).
3. In a small bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt.
4. Brush the grilled corn with the creamy mixture while it’s still warm.
5. Sprinkle generously with cotija cheese, chili powder, and cilantro.
6. Serve with lime wedges on the side.

This recipe turns a humble ear of corn into a show-stealing side dish.

The smoky char, creamy spread, and tangy cheese bring out a fiesta of flavors in every bite. It’s a summer favorite that kids and adults alike will be asking for again and again.

Citrus-Marinated Grilled Chicken Tacos

These bright, citrusy chicken tacos are a summertime essential.

Marinated in a blend of fresh juices and spices, the chicken is juicy and full of flavor — perfect for assembling a taco bar that the whole family can enjoy.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• Juice of 2 oranges
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Corn tortillas
• Toppings: chopped lettuce, avocado, salsa, queso fresco, diced onion

Instructions:

1. In a large bowl or zip-top bag, mix the orange juice, lime juice, garlic, olive oil, cumin, paprika, salt, and pepper.
2. Add chicken thighs and marinate for at least 1 hour (or overnight for more flavor).
3. Heat grill to medium-high and cook chicken for 6–7 minutes per side or until cooked through. Let rest before slicing.
4. Warm tortillas on the grill, then fill with sliced chicken and your choice of toppings.

These tacos are perfect for summer dinners when you want something fresh, fast, and full of zesty flavor.

Everyone can customize their own taco, making it a fun and interactive family meal that’s great for gatherings.

Peach and Berry Crumble with Vanilla Ice Cream

Summer’s best fruits come together in this sweet, tangy, and slightly spiced crumble.

Topped with a crunchy oat streusel and served warm with a scoop of vanilla ice cream, it’s the ultimate comfort dessert that doesn’t require turning on the oven for hours.

Ingredients:

Fruit Filling:

• 3 ripe peaches, sliced
• 1 cup strawberries, hulled and halved
• 1 cup blueberries
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Crumb Topping:

• ¾ cup rolled oats
• ½ cup brown sugar
• ½ cup flour
• 6 tablespoons cold butter, cubed
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine peaches, berries, sugar, cornstarch, vanilla, and cinnamon. Pour into a greased 9×9-inch baking dish.
3. In another bowl, mix oats, brown sugar, flour, and salt. Cut in the butter until crumbly.
4. Sprinkle topping over the fruit mixture.
5. Bake for 35–40 minutes, or until fruit is bubbly and topping is golden brown.
6. Serve warm with vanilla ice cream.

This crumble is everything you want in a summer dessert — fresh, fruity, and indulgent without being too heavy.

It’s a crowd-pleaser that lets summer fruit shine, and a scoop of ice cream on top makes it completely irresistible.

Mango and Avocado Salad with Lime Vinaigrette

This vibrant, refreshing salad is a perfect side dish for any summer gathering.

The combination of creamy avocado, sweet mango, and a zesty lime dressing is a light yet satisfying dish that brings a tropical flair to your table.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 2 avocados, diced
• ½ red onion, thinly sliced
• 1 red bell pepper, diced
• 1 cucumber, diced
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, gently toss together the mangoes, avocados, onion, bell pepper, cucumber, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

This salad is incredibly fresh and light, making it the perfect accompaniment to grilled meats or tacos.

The sweet mango pairs beautifully with the creamy avocado, while the lime dressing ties everything together with a citrusy zing. It’s the ideal dish to serve on hot summer days when you want something both nourishing and delicious.

Shrimp and Pineapple Skewers with Coconut Rice

These shrimp and pineapple skewers bring together sweet and savory flavors for an irresistible summer meal.

Paired with coconut rice, this dish is like a tropical vacation in every bite.

Ingredients:

For the Skewers:

• 1 lb large shrimp, peeled and deveined
• 1 pineapple, peeled, cored, and cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
3. Thread shrimp and pineapple chunks onto skewers, alternating between the two.
4. Grill skewers for 2–3 minutes per side, until shrimp are pink and cooked through.
5. Meanwhile, cook rice by combining jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes or until the rice is cooked and tender.
6. Serve the skewers over the coconut rice.

This dish feels like a tropical getaway, with the smoky grilled shrimp and caramelized pineapple bringing a burst of flavor that complements the creamy coconut rice.

The combination is perfect for a family dinner or an outdoor feast with friends. It’s easy to make yet feels like a special treat.

Churro Ice Cream Sandwiches

For a fun and indulgent summer dessert, look no further than churro ice cream sandwiches.

The cinnamon-sugar-coated churros add a crispy, sweet exterior to the creamy ice cream filling, creating a unique and satisfying treat.

Ingredients:

For the Churros:

• 1 cup water
• 2 tablespoons butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil, for frying
• 1/2 cup cinnamon sugar (mix 1/4 cup sugar and 2 tablespoons cinnamon)

For the Ice Cream Filling:

• 1 quart vanilla ice cream (or flavor of your choice)

Instructions:

1. In a medium saucepan, bring water, butter, sugar, and salt to a boil. Once boiling, remove from heat and stir in flour until smooth. Let the dough cool slightly.
2. Beat in eggs, one at a time, until smooth.
3. Heat oil in a deep skillet or pot to 350°F (175°C).
4. Transfer dough to a piping bag and pipe 4-5 inch strips of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
5. Roll the fried churros in cinnamon sugar while they are still warm.
6. Let churros cool slightly, then sandwich a scoop of ice cream between two churros. Serve immediately.

These churro ice cream sandwiches combine the best of both worlds: crispy, cinnamon-sugar churros with creamy ice cream in the center.

It’s a decadent dessert that’s sure to be a favorite for both kids and adults, offering a fun twist on traditional ice cream sandwiches.

Grilled Shrimp Tacos with Mango Salsa

These grilled shrimp tacos are fresh, flavorful, and easy to prepare.

Topped with a sweet and tangy mango salsa, they offer a burst of tropical flavors that pair beautifully with the smoky shrimp.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

For Serving:

• Corn tortillas
• Lime wedges

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side, until cooked through and pink.
4. In a separate bowl, combine mango, red onion, bell pepper, lime juice, cilantro, salt, and pepper to make the salsa.
5. Warm the tortillas on the grill for about 30 seconds per side.
6. Assemble tacos by placing grilled shrimp on the tortillas, topping with mango salsa, and serving with lime wedges.

These grilled shrimp tacos are perfect for a light and fresh summer meal.

The sweet and savory mango salsa adds a refreshing balance to the smoky shrimp, making every bite delicious. Whether served at a casual family dinner or as part of a taco night, these tacos are a hit every time.

Mexican Street-Style Guacamole

Guacamole is always a crowd-pleaser, and this Mexican street-style version adds a depth of flavor with ingredients like roasted tomatoes and charred jalapeños.

It’s a perfect appetizer or side dish for any summer gathering.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1/2 red onion, finely chopped
• 1 tomato, roasted and diced
• 2 charred jalapeños, seeds removed and diced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• Salt, to taste

Instructions:

1. Roast the tomato by placing it directly on a grill or over an open flame until the skin blackens and chars. Peel off the skin and dice the tomato.
2. Char the jalapeños by placing them on the grill or in a dry skillet, turning them until the skin is blistered. Remove seeds and chop finely.
3. In a large bowl, mash the avocados with a fork or potato masher until slightly chunky.
4. Add the roasted tomato, charred jalapeños, red onion, cilantro, and lime juice. Mix until combined.
5. Taste and adjust salt and lime juice as needed.
6. Serve with tortilla chips or as a topping for tacos, burritos, or grilled meats.

This guacamole takes the traditional dip to the next level with the smoky flavor from the roasted tomato and charred jalapeños.

It’s perfect for summer get-togethers, and the fresh ingredients make it a great pairing with other Mexican-inspired dishes.

Chilled Cucumber and Tomato Salad with Feta

This cool, refreshing salad is perfect for hot summer days when you want something light and hydrating.

The combination of crunchy cucumbers, juicy tomatoes, and tangy feta is enhanced by a simple yet flavorful lemon-oregano dressing.

Ingredients:

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Top with crumbled feta cheese and serve chilled.

This salad is crisp, refreshing, and perfectly balanced, with the acidity from the tomatoes and lemon complementing the cool cucumbers and salty feta.

It’s a quick and easy side dish that pairs wonderfully with grilled meats or seafood.

Crispy Fish Tacos with Lime Crema

These crispy fish tacos are a perfect summer meal.

The golden-brown battered fish pairs beautifully with a creamy lime sauce and a crunchy cabbage slaw, offering a fresh and satisfying bite every time.

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 egg
• 1 cup sparkling water or beer
• Vegetable oil, for frying

For the Lime Crema:

• ½ cup sour cream
• Juice of 1 lime
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce (optional)
• Salt, to taste

For the Slaw:

• 2 cups shredded cabbage
• 1 small carrot, shredded
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste

For Serving:

• Corn tortillas
• Lime wedges

Instructions:

1. In a shallow bowl, whisk together flour, paprika, garlic powder, cumin, salt, and pepper.
2. Dip the fish fillets into the flour mixture, then into the egg, and finally back into the flour mixture.
3. Heat oil in a frying pan over medium heat. Fry the fish in batches for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
4. In a small bowl, mix sour cream, lime juice, mayonnaise, hot sauce (if using), and salt to make the lime crema.
5. In another bowl, toss together shredded cabbage, carrot, apple cider vinegar, olive oil, salt, and pepper to make the slaw.
6. Warm the tortillas and assemble the tacos by adding the crispy fish, slaw, and a drizzle of lime crema. Serve with lime wedges.

These crispy fish tacos are a crowd-pleaser with their combination of crunchy fish, zesty lime crema, and fresh slaw.

They’re light yet flavorful, making them perfect for a summer lunch or dinner.

Grilled Mexican-Style Street Corn Salad

This street corn salad brings all the classic flavors of elote (Mexican street corn) but in an easy-to-serve salad form.

It’s a great side dish for any summer barbecue or family gathering.

Ingredients:

• 4 ears of corn, husked
• 1 cup mayonnaise
• 1 cup crumbled cotija cheese
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Grill the corn directly on the grill, turning occasionally, for 10-12 minutes or until charred.
3. Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob into a large bowl.
4. Add mayonnaise, cotija cheese, chili powder, smoked paprika, cilantro, and lime juice to the bowl. Toss until well combined.
5. Season with salt to taste and serve immediately.

This street corn salad is a fun twist on the classic grilled corn, packed with bold flavors and creamy goodness.

It’s a great accompaniment to grilled meats and can be made in a large batch to feed a crowd.

Watermelon and Feta Salad with Mint

This refreshing salad is perfect for hot summer days when you need something light, hydrating, and full of flavor.

The sweetness of the watermelon pairs beautifully with the salty feta, while the mint adds a touch of freshness.

Ingredients:

• 4 cups cubed watermelon
• 1 cup feta cheese, crumbled
• ¼ cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon, feta cheese, and chopped mint leaves.
2. Drizzle with olive oil and balsamic glaze.
3. Toss gently to combine and season with salt and pepper to taste.
4. Serve immediately or chill for 20 minutes to let the flavors meld.

This watermelon and feta salad is a perfect blend of sweet, salty, and tangy.

It’s incredibly refreshing and makes a light and delicious side dish for any summer meal, especially when paired with grilled meats or seafood.

Chipotle-Lime Grilled Chicken Skewers

These chipotle-lime grilled chicken skewers are packed with smoky, spicy, and tangy flavors.

They’re perfect for a family cookout or a quick weeknight meal, and they pair wonderfully with a variety of sides.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 tablespoon chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon honey
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together olive oil, lime juice, chipotle powder, cumin, garlic powder, honey, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high heat.
4. Thread the marinated chicken onto skewers.
5. Grill the chicken skewers for 5–7 minutes per side, until they are cooked through and have grill marks.
6. Serve with rice, grilled vegetables, or a fresh salad.

These chicken skewers are smoky with just the right amount of heat and citrusy brightness.

They’re perfect for a quick and easy summer meal, and the chipotle-lime marinade gives them a fantastic depth of flavor.

Grilled Veggie Quesadillas

Grilled veggie quesadillas are a flavorful and satisfying vegetarian option for summer.

The smoky grilled vegetables, combined with melted cheese in a crispy tortilla, create a deliciously comforting dish that everyone will enjoy.

Ingredients:

• 1 large zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Salsa and sour cream, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the zucchini, bell pepper, and onion in olive oil and season with salt and pepper. Grill the vegetables for 4-5 minutes per side, until charred and tender. Remove from the grill and set aside.
3. Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle with a handful of Monterey Jack and cheddar cheese.
4. Add some grilled veggies on top of the cheese, then place a second tortilla on top.
5. Cook for 2-3 minutes per side, until golden and crispy, and the cheese is melted.
6. Remove from the skillet and slice into wedges. Garnish with fresh cilantro and serve with salsa and sour cream.

These veggie quesadillas are full of smoky flavor and a perfect light yet satisfying summer meal.

They are great for a vegetarian lunch or dinner, and you can customize the fillings with your favorite veggies or even add beans for extra protein.

Strawberry-Lime Popsicles

These homemade strawberry-lime popsicles are a cool, refreshing treat for hot summer days.

They’re sweet, tangy, and bursting with fresh fruit, making them a healthier alternative to store-bought popsicles.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1 cup coconut water
• Juice of 2 limes
• 2 tablespoons honey or agave syrup (optional)

Instructions:

1. In a blender, combine the strawberries, coconut water, lime juice, and honey (if using). Blend until smooth.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert sticks into the molds and freeze for at least 4 hours or until fully frozen.
4. To release the popsicles, run warm water over the outside of the molds for a few seconds.
5. Serve immediately for a cool, refreshing treat!

These strawberry-lime popsicles are an easy and healthy way to enjoy summer fruit.

The combination of sweet strawberries and tart lime makes for a bright, refreshing flavor that will cool you down on even the hottest days.

Grilled Peach and Burrata Salad

This salad is the perfect balance of sweet, savory, and creamy. Grilled peaches add a smoky-sweet flavor, which pairs wonderfully with creamy burrata and peppery arugula.

It’s a refreshing, light dish that’s ideal for summer.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1 ball of burrata cheese
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• Fresh basil, for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches, cut side down, for 3-4 minutes until they have nice grill marks and are slightly softened.
4. On a large platter, arrange the arugula, grilled peaches, and burrata.
5. Drizzle honey and balsamic vinegar over the salad.
6. Garnish with fresh basil and serve immediately.

This grilled peach and burrata salad is both light and indulgent, making it a perfect starter or side dish for any summer meal.

The sweetness of the peaches complements the rich creaminess of the burrata, and the arugula adds a peppery bite.

Crispy Potato Tacos with Avocado Salsa

These crispy potato tacos are a delicious vegetarian option that’s both satisfying and flavorful.

The crispy potatoes are seasoned with smoky spices and topped with a creamy avocado salsa for a fresh and tangy kick.

Ingredients:

For the Potatoes:

• 4 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For Serving:

• Corn tortillas
• Lime wedges

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the diced potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, turning halfway through, until the potatoes are golden and crispy.
4. While the potatoes are roasting, prepare the avocado salsa by mixing diced avocados, red onion, cilantro, lime juice, salt, and pepper in a bowl.
5. Warm the tortillas and assemble the tacos by adding crispy potatoes and topping with the avocado salsa. Serve with lime wedges.

These crispy potato tacos are a delightful combination of textures and flavors.

The crispy, spiced potatoes pair perfectly with the creamy, tangy avocado salsa. It’s a great vegetarian taco option that everyone will love!

Coconut-Lime Chicken with Mango Salad

This dish combines juicy, flavorful coconut-lime chicken with a refreshing mango salad. It’s light, tropical, and perfect for a warm summer evening.

The chicken is marinated in coconut milk and lime juice for a tender and aromatic bite.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• Juice of 2 limes
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

For the Mango Salad:

• 2 ripe mangoes, peeled and diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix coconut milk, lime juice, garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts to the mixture and marinate for at least 30 minutes (or up to 4 hours).
2. Preheat grill to medium-high heat.
3. Grill the chicken for 6-7 minutes per side, until cooked through and juices run clear.
4. While the chicken is grilling, combine the mangoes, cucumber, red onion, cilantro, lime juice, salt, and pepper in a bowl to make the salad.
5. Serve the grilled chicken with the mango salad on the side.

This coconut-lime chicken with mango salad brings tropical flavors to your dinner table.

The creamy coconut marinade infuses the chicken with flavor, while the tangy mango salad provides a refreshing contrast. It’s an ideal meal for those warm summer nights.

Mexican Chicken Tortilla Soup

This hearty and comforting soup is perfect for summer evenings when you want something warm but light.

It’s packed with flavorful chicken, vegetables, and crispy tortilla strips, topped with fresh avocado and cheese for extra richness.

Ingredients:

For the Soup:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup corn kernels (optional)

For the Toppings:

• 1 avocado, diced
• 1/2 cup shredded cheese (Monterey Jack or cheddar)
• 1/2 cup tortilla strips
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the diced tomatoes, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Shred the cooked chicken and return it to the pot. Stir in the corn, if using, and let the soup simmer for 10-15 minutes.
5. To serve, ladle the soup into bowls and top with avocado, cheese, tortilla strips, cilantro, and a squeeze of lime.

This Mexican chicken tortilla soup is the perfect combination of spicy, savory, and fresh.

It’s a family-friendly dish that’s easy to make, and the toppings make it even more delicious and satisfying.

Tropical Shrimp and Pineapple Skewers

These tropical shrimp and pineapple skewers are perfect for grilling, combining the sweet and juicy pineapple with smoky grilled shrimp.

The marinade adds a wonderful balance of citrusy, savory, and spicy flavors, making them perfect for a summer cookout.

Ingredients:

For the Marinade:

• 1/4 cup olive oil
• Juice of 1 lime
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

For the Skewers:

• 1 lb large shrimp, peeled and deveined
• 1 ripe pineapple, cut into chunks
• 1 red bell pepper, cut into chunks
• 1/2 red onion, cut into chunks

Instructions:

1. In a bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper to make the marinade.
2. Add the shrimp to the marinade and let it sit for at least 30 minutes (up to 2 hours).
3. Preheat the grill to medium-high heat.
4. Thread the shrimp, pineapple, red bell pepper, and red onion onto skewers, alternating the ingredients.
5. Grill the skewers for 2-3 minutes per side until the shrimp are pink and cooked through.
6. Serve the skewers with extra lime wedges and cilantro.

These tropical shrimp and pineapple skewers are bright, sweet, and savory, offering a fun twist on traditional grilled shrimp.

They’re a great option for a summer barbecue or a quick dinner on the grill.

Zesty Watermelon Gazpacho

This chilled watermelon gazpacho is a refreshing, slightly sweet, and savory soup that’s perfect for hot summer days.

The combination of watermelon, cucumber, and tomatoes makes it light and hydrating, while a touch of lime and cilantro adds depth of flavor.

Ingredients:

• 4 cups cubed watermelon
• 1 cucumber, peeled and chopped
• 2 tomatoes, chopped
• 1/2 red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a blender, combine the watermelon, cucumber, tomatoes, red onion, cilantro, red wine vinegar, olive oil, lime juice, salt, and pepper. Blend until smooth.
2. Taste and adjust seasoning as needed. If the gazpacho is too thick, add a little water to reach your desired consistency.
3. Chill the gazpacho in the fridge for at least 2 hours to let the flavors meld.
4. Serve cold, garnished with extra cilantro and a drizzle of olive oil.

This watermelon gazpacho is the ultimate summer soup, combining the refreshing sweetness of watermelon with the savory flavors of cucumber and tomatoes.

It’s light, cool, and the perfect dish to keep you refreshed on a hot day.

Grilled Chicken and Avocado Salad with Cilantro-Lime Dressing

This fresh and hearty grilled chicken salad combines tender, smoky chicken with creamy avocado, crisp vegetables, and a tangy cilantro-lime dressing.

It’s perfect for a light yet filling summer meal.

Ingredients:

For the Salad:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 4 cups mixed greens (like arugula, spinach, or romaine)
• 1 avocado, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese (optional)

For the Cilantro-Lime Dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 2 tablespoons chopped cilantro
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush chicken breasts with olive oil, chili powder, salt, and pepper. Grill the chicken for 6-7 minutes per side, until fully cooked and internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the dressing by whisking together olive oil, lime juice, cilantro, honey, cumin, salt, and pepper in a small bowl.
4. Once the chicken is done, let it rest for a few minutes before slicing.
5. In a large bowl, toss the mixed greens, avocado, cucumber, red onion, tomatoes, and feta.
6. Drizzle the cilantro-lime dressing over the salad and toss to combine. Top with the grilled chicken slices and serve.

This grilled chicken and avocado salad is light but satisfying, with the smoky chicken and creamy avocado complemented by the tangy cilantro-lime dressing.

It’s the perfect summer salad for a healthy, refreshing meal.

Mango Chicken Lettuce Wraps

These mango chicken lettuce wraps are a perfect balance of sweet and savory flavors.

The tender chicken is sautéed with tropical mango and seasoned with spices, then wrapped in crisp lettuce for a low-carb, fresh summer meal.

Ingredients:

For the Chicken:

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped

For Serving:

• 8 large lettuce leaves (such as butter lettuce or iceberg)
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
2. Season the chicken with cumin, chili powder, garlic powder, salt, and pepper.
3. Add the diced mango, bell pepper, and red onion to the skillet and cook for an additional 2-3 minutes until the vegetables are tender and the mango is slightly softened.
4. Spoon the chicken and mango mixture into lettuce leaves. Garnish with fresh cilantro and serve with lime wedges.

These mango chicken lettuce wraps are an easy, refreshing, and healthy dinner option.

The sweet mango pairs perfectly with the savory, spiced chicken, and the crisp lettuce makes for a light yet satisfying wrap.

Pineapple Salsa with Grilled Chips

This pineapple salsa is a sweet and tangy dip that pairs perfectly with crispy grilled tortilla chips.

It’s a perfect summer appetizer or side dish, ideal for pairing with grilled meats or enjoying as a snack.

Ingredients:

For the Pineapple Salsa:

• 2 cups fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the Grilled Chips:

• 8 flour tortillas
• 2 tablespoons olive oil
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, combine the diced pineapple, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside.
3. To make the grilled chips, brush both sides of the tortillas with olive oil and cut them into triangle-shaped wedges.
4. Grill the tortilla wedges for 2-3 minutes per side, until crispy and golden brown. Remove from the grill and sprinkle with salt.
5. Serve the pineapple salsa with the grilled tortilla chips for dipping.

This pineapple salsa with grilled chips is a fun, vibrant appetizer that’s perfect for summer gatherings.

The sweet and tangy salsa is a great contrast to the crispy, savory chips, making it a crowd-pleasing dish for any occasion.