Cinco de Mayo may still be a month away, but it’s never too early to start thinking of margaritas, enchiladas, mole, Mexican slaw…well, you get the picture. And, of course, a Cinco de Mayo feast simply isn’t complete without avocado. Lots and lots of avocados. May through October is the prime growing season for the creamy, heart-healthy fruit and we eat so many during this time that it will only be a matter of time before our skin starts to turn green.
Given my love of avocados, I am excited to be acting as an ambassador for the California Avocado Commission, along with my fellow avocado-loving blogging friends, Kristen of Dine and Dish, Shawn of I Wash…You Dry and Rachel of Southern Fairytale. Each week for the next six months, one of us will be sharing an avocado-inspired recipe with you. We hope to show you just how versatile California Avocados can be.
This avocado margarita may not be the first thing that springs to mind when you think of standard Mexican cocktails. But let me tell you something…this is one of the best blended margaritas I’ve ever had the pleasure to guzzle down. There was no ladylike sipping involved. It was just too good for that!
These margaritas were so easy that they practically made themselves. The first step is to rim the glasses with a little kicked-up salt, which is a mixture of sea salt and chili powder. Next, cut up one avocado, following the tips in How to: Prepare an Avocado. Blend the avocado with crushed ice, fresh lime juice, agave nectar, tequila and triple sec.
Get down to guzzling…um, sipping.
On a plate, mix together the salt and chili pepper.
Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture. Turn the glass until the rim is completely coated.
In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro springs. Blend until smooth.
Pour the margarita into the two prepared glasses. Garnish the rims of the glasses with lime wedges. Serve.
Other recipes for Cinco de Mayo:
Cookin’ Canuck’s Mexican Slaw with Mango, Avocado & Cumin Dressing
Cookin’ Canuck’s Fish Tacos with Creamy Green Chile & Cilantro Sauce
Brown Eyed Baker’s Tres Leches Cake
Food Blogga’s Bacon Guacamole
Dinners, Dishes & Desserts’ Grilled Chicken with Avocado Tomato Salsa
- 1½ tbsp sea salt
- ¼ - ½ tsp ancho (or regular) chili powder
- 2 lime wedges
- 1 California avocado, cut into pieces
- 1½ cups crushed ice
- 3 oz. lime juice
- 2 tsp agave nectar
- 4 oz. tequila
- 2 oz. triple sec
- 3 spring cilantro
- 2 lime wedges, for garnish
- On a plate, mix together the salt and chili pepper.
- Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture. Turn the glass until the rim is completely coated.
- In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro springs. Blend until smooth.
- Pour the margarita into the two prepared glasses. Garnish the rims of the glasses with lime wedges. Serve.
Disclosure: This recipe was created as part of my partnership and ambassadorship with the California Avocado Commission (CAC). All opinions expressed are my own. For more fantastic ways to use California Avocados, be sure to head to the CAC website, and follow them on Facebook and Twitter.