13 Refreshing Summer Mexican Recipes to Beat the Heat

Summer rolls in, bringing with it the vibrant flavors of Mexico that are just perfect for sunny days. From zesty salsas to refreshing drinks, these recipes are all about celebrating fresh ingredients and fun gatherings. Whether you’re hosting a backyard barbecue or just want to enjoy something delicious at home, dive into these delightful summer Mexican recipes and bring a taste of warmth to your table!

Chilled Avocado And Tomatillo Soup

This chilled avocado and tomatillo soup is the ideal dish for hot summer days. It combines creamy avocados with the tangy brightness of tomatillos, creating a refreshing and flavorful experience. With just a few ingredients and simple steps, you can whip up this delightful soup in no time.

The cool, smooth texture of the soup is complemented by crunchy toppings like diced radishes and tortilla chips, making each spoonful a treat. It’s a perfect appetizer or light meal that will leave you feeling satisfied without being heavy.

Ingredients

• 2 ripe avocados
• 3 tomatillos, husked and chopped
• 1 cup vegetable broth
• 1/2 cup plain yogurt or sour cream
• 1 clove garlic, minced
• 1 tablespoon lime juice
• Salt and pepper to taste
• Diced radishes for topping
• Crushed tortilla chips for garnish

Instructions

1. In a blender, combine the avocados, tomatillos, vegetable broth, yogurt, garlic, and lime juice.
2. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
3. Chill the soup in the refrigerator for at least 30 minutes before serving.
4. Serve in bowls, garnished with diced radishes and crushed tortilla chips.

Grilled Fish Tacos With Watermelon Salsa

Grilled fish tacos with watermelon salsa are a refreshing summer treat. The combination of grilled fish and juicy watermelon creates a delightful balance of flavors. The tacos are easy to make, making them perfect for a casual weeknight dinner or a weekend gathering.

The mild and flaky fish pairs beautifully with the sweet and tangy watermelon salsa, topped off with fresh herbs for a burst of flavor. These tacos are not only delicious but also a great way to enjoy seasonal ingredients.

Ingredients

• 1 lb white fish fillets (such as tilapia or cod)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 1/2 cups diced watermelon
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Additional lime wedges for serving

Instructions

1. Prepare the Fish: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Rub this mixture onto the fish fillets.
2. Grill the Fish: Preheat a grill over medium heat. Grill the fish for about 3-4 minutes on each side or until cooked through and flakey. Remove from the grill and let it rest.
3. Make the Watermelon Salsa: In a separate bowl, combine diced watermelon, red onion, jalapeño, cilantro, and lime juice. Mix well and set aside.
4. Warm the Tortillas: Heat the corn tortillas on the grill or in a skillet for a few seconds on each side until warm.
5. Assemble the Tacos: Flake the grilled fish and place it on the warmed tortillas. Top generously with watermelon salsa. Serve with lime wedges on the side.

Elote (Mexican Street Corn) Salad

Elote salad brings the vibrant flavors of Mexican street corn right to your table. This dish is creamy, tangy, and packed with a delightful crunch from the corn, making it a refreshing option for summer gatherings or BBQs. It’s simple to whip up and perfect for those warm days when you crave something light yet satisfying.

The combination of grilled corn with lime, cheese, and spices creates a burst of flavor that’s hard to resist. Plus, it’s versatile enough to serve as a side dish or a main course. You’ll find yourself going back for seconds!

Ingredients

• 4 cups corn (fresh or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Cook the Corn: If using fresh corn, grill the ears until lightly charred, about 10 minutes. Allow to cool, then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let cool.
2. Mix the Dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until well blended.
3. Add Corn and Cheese: Gently fold the corn and cotija cheese into the dressing, ensuring everything is well coated.
4. Finish with Cilantro: Add chopped cilantro and mix gently until evenly distributed.
5. Serve: Chill for 30 minutes before serving, allowing the flavors to meld together. Enjoy your refreshing elote salad!

Agua Fresca With Seasonal Fruits

Agua fresca is a refreshing, lightly sweetened beverage that perfectly embodies the essence of summer. By blending seasonal fruits with water and a hint of sweetness, you create a drink that bursts with freshness and flavor. It’s easy to whip up, making it an ideal choice for hot days or gatherings.

The combination of fruits can be tailored to your taste, with options like watermelon, mango, or berries. Each sip is a delightful blend of nature’s best, keeping you cool while offering a taste of summer sunshine.

Ingredients

• 4 cups water
• 2 cups mixed seasonal fruits (like strawberries, lemon slices, and blueberries)
• 1/4 cup sugar (adjust to taste)
• 1 tablespoon lime juice
• Mint leaves for garnish

Instructions

1. Blend the Fruits: In a blender, combine the mixed seasonal fruits, sugar, and lime juice. Blend until smooth.
2. Strain the Mixture: Pour the blended mixture through a fine mesh strainer into a large pitcher to remove the pulp and seeds.
3. Add Water: Stir in the water and mix well. Taste and adjust sweetness if needed.
4. Chill and Serve: Refrigerate for at least an hour before serving. Serve over ice and garnish with mint leaves.

Chilled Cucumber And Jicama Salad With Chili-Lime Dressing

This Chilled Cucumber and Jicama Salad is a refreshing delight perfect for summer. The crispness of cucumbers paired with crunchy jicama makes for a light and enjoyable dish. Tossed in a zesty chili-lime dressing, it brings a burst of flavor that will awaken your taste buds.

Easy to prepare, this salad is ideal for backyard barbecues or as a side dish for any meal. It’s a great way to incorporate fresh vegetables into your diet while keeping things fun and flavorful.

Ingredients

• 2 large cucumbers, sliced
• 2 cups jicama, cut into matchsticks
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1 tablespoon chopped cilantro (optional)

Instructions

1. Combine the cucumber slices and jicama matchsticks in a large bowl.
2. In a small bowl, whisk together lime juice, chili powder, and sea salt to create the dressing.
3. Pour the dressing over the cucumber and jicama, tossing gently to coat evenly.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Before serving, sprinkle with chopped cilantro for an extra touch of freshness.

Ceviche Verde With Summer Herbs

Ceviche Verde is a refreshing dish that bursts with the flavors of summer. This zesty seafood salad combines fresh fish, bright herbs, and a tangy lime dressing, making it a perfect way to cool down on a hot day. The use of summer herbs like cilantro and parsley adds a delightful aroma and enhances the dish’s overall flavor profile.

This recipe is simple to make and ideal for gatherings or a light meal at home. Just chop, mix, and let the lime juice do its magic on the fish. It’s a delightful and healthy choice that’s sure to impress!

Ingredients

• 1 pound fresh firm white fish (like cod or snapper), diced
• 1 cup fresh lime juice
• 1/2 cup diced cucumber
• 1/2 cup diced bell pepper (red or yellow)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 jalapeño pepper, seeded and minced (optional)
• Salt and pepper to taste
• Avocado slices for serving

Instructions

1. Marinate the Fish: In a bowl, combine the diced fish and lime juice. Make sure the fish is fully submerged in the lime juice and refrigerate for about 30 minutes, or until the fish turns opaque.
2. Add Vegetables: Once the fish is ready, drain some of the lime juice and add the cucumber, bell pepper, red onion, cilantro, parsley, and jalapeño (if using). Mix well.
3. Season: Add salt and pepper to taste, adjusting as needed.
4. Serve: Spoon the ceviche into bowls and top with avocado slices. Enjoy chilled!

Mango Habanero Shrimp Tostadas

Mango Habanero Shrimp Tostadas are a vibrant and zesty dish that captures the essence of summer. The fresh shrimp are paired with sweet mango and a hint of spicy habanero, making each bite a delightful explosion of flavors. This recipe is not only delicious but also quick and easy to prepare, perfect for a casual gathering or a weeknight dinner.

The combination of succulent shrimp, juicy mango, and crunchy tostadas creates a refreshing and satisfying meal. You can easily adjust the spice level to suit your taste, making it adaptable for everyone at the table. Let’s dive into the recipe!

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 tablespoon olive oil
• 1 habanero pepper, finely chopped (remove seeds for less heat)
• 2 teaspoons lime juice
• Salt and pepper to taste
• 4 tostada shells
• Fresh cilantro for garnish
• 1/2 cup salsa (optional)

Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp, olive oil, chopped habanero, lime juice, salt, and pepper. Let it marinate for 15-20 minutes.
2. Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
3. Assemble the Tostadas: Place the tostada shells on a serving plate. Top each with a generous amount of salsa (if using) and then add the cooked shrimp.
4. Add Mango: Sprinkle the diced mango over the shrimp and garnish with fresh cilantro.
5. Serve: Enjoy immediately, savoring the delightful blend of flavors and textures!

Calabacitas Con Queso (Summer Squash With Cheese)

Calabacitas Con Queso is a delightful Mexican dish featuring summer squash, typically zucchini, combined with fresh corn and a sprinkle of cheese. This dish captures the essence of summer with its vibrant colors and fresh ingredients, making it a tasty addition to any meal. The creamy cheese melts beautifully over the veggies, creating a comforting, savory experience.

Not only is it delicious, but it’s also incredibly simple to prepare. You can whip it up in no time, making it perfect for a quick weeknight dinner or a casual gathering with friends. Let’s dive into the ingredients and see how to make this tasty side dish!

Ingredients

• 2 medium zucchini, sliced
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or your choice)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and sauté for about 5 minutes until slightly tender.
2. Stir in the corn and diced tomatoes, then sprinkle with garlic powder, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to blend.
3. Reduce the heat to low and sprinkle the shredded cheese over the top. Cover the skillet for a few minutes, just until the cheese is melted and bubbly.
4. Serve warm as a side dish or a light main course. Enjoy your Calabacitas Con Queso!

Melon And Cucumber Pico De Gallo

Melon and cucumber pico de gallo is a refreshing twist on the traditional salsa. Combining sweet melon and crisp cucumber, this dish offers a delightful balance of flavors, perfect for summer gatherings. The addition of jalapeños adds a gentle kick, while fresh cilantro ties everything together.

This recipe is not only easy to make, but it also brings a burst of color and freshness to your table. With just a few ingredients, you can whip up this vibrant pico de gallo in no time, making it an ideal accompaniment to tacos, grilled meats, or simply enjoyed with tortilla chips.

Ingredients

• 2 cups diced melon (such as cantaloupe or honeydew)
• 1 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/2 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the diced melon and cucumber.
2. Add the chopped red onion, minced jalapeño, and cilantro.
3. Drizzle with lime juice and season with salt and pepper to taste.
4. Toss everything gently until well combined.
5. Let the pico de gallo sit for about 10 minutes to allow the flavors to meld before serving.

Grilled Nopales (Cactus Paddle) Salad

Grilled Nopales Salad is a refreshing dish that perfectly captures the essence of summer. The tender, slightly tangy cactus paddles are grilled to perfection, giving them a smoky flavor that pairs beautifully with fresh tomatoes and fragrant herbs. This salad is simple to prepare, making it a great option for quick weeknight dinners or outdoor gatherings.

The combination of textures and flavors in this dish is delightful. The crunchy nopales, juicy cherry tomatoes, and zesty onion create a satisfying mix that’s both healthy and delicious. Whether you’re serving it as a side or as a light main dish, this salad is sure to impress.

Ingredients

• 2 cactus paddles (nopales)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Prepare the nopales: Clean the cactus paddles under running water and carefully remove any thorns. Slice them into strips.
2. Grill the nopales: Preheat your grill to medium-high heat. Brush the cactus strips with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until they are tender and have grill marks.
3. Combine the salad: In a large bowl, mix the grilled nopales, cherry tomatoes, red onion, and cilantro.
4. Dress the salad: Drizzle with olive oil and lime juice, then toss everything together gently. Adjust seasoning as needed.
5. Serve: Enjoy the salad warm or at room temperature alongside your favorite dishes.

Strawberry-Jalapeño Agua Fresca Popsicles

These Strawberry-Jalapeño Agua Fresca Popsicles are a fun twist on traditional summer treats. The blend of sweet strawberries and a hint of spicy jalapeño creates a refreshing flavor that’s perfect for warm days. They’re simple to prepare and are sure to impress your friends and family with their unique taste.

Making these popsicles is easy; you just blend the ingredients, pour them into molds, and freeze. The result is a delightful balance of sweet and spicy that enhances the classic popsicle experience. Ideal for a backyard BBQ or a pool party, these popsicles are the perfect way to stay cool this summer.

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 1-2 tablespoons sugar (adjust to taste)
• 1 cup water
• 1 jalapeño, sliced (remove seeds for less heat)
• 1 cup coconut milk (optional for creaminess)

Instructions

1. Blend the Ingredients: In a blender, combine the strawberries, sugar, water, and sliced jalapeño. Blend until smooth.
2. Strain the Mixture: If you prefer a smoother popsicle, strain the mixture through a fine mesh sieve to remove any seeds and pulp.
3. Add Coconut Milk: If using, gently mix in the coconut milk for a creamier texture.
4. Pour into Molds: Pour the mixture into popsicle molds, filling them about three-quarters full.
5. Insert Sticks: Add popsicle sticks and freeze for at least 4-6 hours or until solid.
6. Enjoy: To remove the popsicles, run warm water over the outside of the molds for a few seconds. Enjoy your refreshing popsicles!

Summer Squash And Corn Quesadillas With Cotija

Summer Squash and Corn Quesadillas with Cotija are a delightful way to enjoy fresh summer produce. These quesadillas bring a burst of flavor, combining the sweetness of corn with the mild taste of summer squash, all enhanced by the salty tang of Cotija cheese. They’re easy to whip up in no time, making them a perfect option for a quick lunch or dinner.

With their crispy exterior and melty filling, these quesadillas are sure to satisfy your cravings. Plus, you can customize them by adding your favorite herbs or spices for an extra kick. Let’s get cooking!

Ingredients

• 4 large flour tortillas
• 1 cup fresh corn kernels (or canned)
• 1 medium summer squash, diced
• 1 cup baby spinach
• 1 cup Cotija cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced summer squash and cook for about 5 minutes until softened.
2. Stir in the corn and baby spinach, cooking until the spinach is wilted. Season with chili powder, salt, and pepper.
3. Remove the mixture from the heat and stir in half of the Cotija cheese.
4. Place a tortilla in the skillet, add a portion of the filling on one half, and sprinkle with more Cotija cheese. Fold the tortilla in half and cook until golden brown, about 2-3 minutes on each side.
5. Repeat with the remaining tortillas and filling. Cut into wedges and serve warm.

Chilled Mango-Tequila Shrimp Cocktail

This Chilled Mango-Tequila Shrimp Cocktail is a refreshing dish that perfectly combines sweet and savory flavors. The succulent shrimp, marinated in tequila, pairs beautifully with the vibrant mango puree, creating a delightful treat for summer gatherings.

Not only is this shrimp cocktail easy to prepare, but it also brings a touch of tropical flair to your table. Whether you’re hosting a backyard barbecue or simply enjoying a quiet evening, this dish is sure to impress your taste buds and keep you cool.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup tequila
• 1 ripe mango, peeled and diced
• 1/4 cup lime juice
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp and tequila. Let it marinate for 30 minutes in the refrigerator.
2. Make the Mango Puree: In a blender, combine diced mango and lime juice. Blend until smooth and set aside.
3. Prepare the Shrimp: After marinating, grill the shrimp over medium heat for about 2-3 minutes on each side until cooked through. Remove from heat and let cool.
4. Combine Ingredients: In a large bowl, mix together the grilled shrimp, red onion, jalapeño, and cilantro. Season with salt and pepper to taste.
5. Serve: In serving glasses, layer the mango puree and top with the shrimp mixture. Garnish with lime wedges and extra cilantro if desired.