Photo: Instagram @HUSBANDSTHATCOOK.
This recipe is half in honor of the fact it’s Taco Tuesday and half in honor of the fact I’m in Mexico. Although I’ll be sipping on margaritas all week, the rest of you might not be so lucky. Give this recipe a shot tonight to (quite literally) spice up your night and be thankful that tacos are always a reason to celebrate. This margarita has a cucumber base, so it’s a lot better for you than the syrupy, sugary, standard mix. We’ll say it’s “healthy.”
Ingredients
For the jalapeño-infused tequila:
-1 750ml bottle of tequila or agave wine (see note)
-2 green jalapeños, sliced
For the jalapeño-cucumber purée:
-2 large cucumbers
-1 green jalapeño
For each margarita:
-1 1/2 oz jalapeño-infused tequila
-1 1/2 oz freshly-squeezed lime juice
-1 oz agave syrup
-2 oz jalapeño-cucumber purée
-Tajin to rim the glass
-jalapeño and cucumber slices for garnish
Instructions
To make the jalapeño-infused tequila:
Add the tequila into a jar or pitcher. Add in the jalapeño slices. Stir or shake to combine, and allow the mix to sit overnight.
To make the jalapeño-cucumber purée:
Blend the cucumbers and jalapeños in a food processor. Blend until smooth.
To assemble the margaritas:
-Pour about a tablespoon of Tajin spice on a small plate.
-After rubbing the rim of a margarita glass with a cut lime wedge, dip the rim in the Tajin. Be sure to coat the rim evenly.
-In a cocktail shaker, mix together the infused tequila, lime juice, agave syrup, and jalapeño-cucumber puree. Pour into the prepared glass over ice.
-Garnish with slices of jalapeño and cucumber.
-Enjoy!
Note: this recipe was adapted from Cacao Mexicatessen.
