Prickly Pear Margarita

You might think this bright of a drink would require artificial dyes, but its color comes straight from nature. The flavor is sweet and fruity, with notes of raspberry and watermelon.

• 1 ½ oz. tequila blanco
• 1 oz. Cointreau
• 1 oz. lime juice
• ½ oz. prickly pear syrup
• Rim salt
• Ice, for serving

• Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt
• Place all ingredients in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.

Classic Guacamole

If you are like us, Guacamole is must have every day of the week, but on Taco Tuesday it is an absolute necessity. When Spanish conquistadors tasted the original guacamole invented by the Aztecs, the Spanish words for “perfection” was already taken. They settled for “guacamole” because it sounded like aguacate, the Spanish word for avocado, and ahuacamolli, the Aztec name for guacamole.

This classic guacamole is delicious and very easy to make. The trick is to have ripe avocados and fresh add ins.

• 2 large ripe avocados, pitted, peeled, and mashed
• 2 medium jalapeños, finely chopped
• 1 small tomato finely chopped tomato (optional)
• ½ chopped medium onion
• 1 finely chopped clove garlic
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp fresh lime juice
• ½ teaspoon salt
• Dash pepper


  1. Mix all ingredients in medium bowl.
  2. Enjoy

Easy Refried Beans

These refried beans are so delicious and simple. They taste as delicious as restaurant style refried beans, creamy consistency, and a bright flavor. These beans are a must to pair with your Taco Tuesday meals.

• 2 cans (16 ounce) refried beans
• ¼ cup milk
• ½ cup salsa or canned chopped Ortega chiles
• Shredded cheese


  1. In a small saucepan combine the refried beans, milk, and salsa - cook over low heat
  2. Stir constantly, when the beans are hot (not boiling) remove from heat and pour into an oven safe dish
  3. Top with grated cheese and heat in the oven at 350 until the cheese is melted

If you are looking for really authentic from scratch refried beans, here is a tried and true recipe:

Chipotle Aioli

SPICY Chipotle Aioli - Creamy Chipotle Aioli is a quick and zesty sauce perfect for dipping or pouring on tacos.

• 6 chipotle chiles in adobo sauce
• 1 teaspoon lime juice
• 1 cup mayonnaise
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper


  1. In a blender, puree chipotle peppers and adobo sauce for 30 seconds. It should be thick and paste like, then transfer to a bowl.
  2. Without cleaning the blender add remaining ingredients
  3. Add chipotle peppers and blend on low
  4. It’s ready to serve!
  5. Enjoy

Pico de Gallo

Pico de Gallo - Ripe tomatoes are key to a great pico de gallo. Roma tomatoes are ideal because they have less water.
Let your pico rest for 15 to 30 minutes before serving, the more the flavors mingle the tastier it will be.

• 3 tablespoons finely chopped onions
• 2 small, minced garlic cloves
• 3 large ripe tomatoes - peeled and chopped
• 2 jalapeño peppers chopped
• 3 tablespoons chopped cilantro
• 1 ½ tablespoons fresh lime juice
• Salt and pepper to taste

  1. In a medium bowl, combine the chopped onion, minced garlic cloves, jalapeño, lime juice and salt. Let it rest for 5 to 10 minutes while you chop the tomatoes and cilantro.
  2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt and pepper to taste
  3. Enjoy!
    Note this lasts for about 4 days

Salsa Verde

Salsa Verde is so easy to make. You will never want to buy it in a store after tasting a homemade batch of this salsa. To make salsa verde, you will need to cook the tomatillos first then mix all ingredients in a food processor or blender. This salsa tastes great with every kind of taco.

• 1 1/2 lbs. tomatillos
• 1/2 cup chopped white onion
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers (if you like it hot use serrano’s)
• Salt to taste


  1. To cook the tomatillos, roast them in the oven, it brings out the most flavor. Roast until slightly browned and blistered skin appears.
  2. Add all ingredients in your food processor or blender and pulse until mixed well
  3. Salt to taste
  4. Enjoy!

Spicy Habanero Hot Sauce

This delicious and spicy habanero hot sauce is made with 5 simple ingredients: onion, garlic, lime, habanero peppers, and salt! It’s creamy and spicy and adds great heat to your Taco Tuesday. 

• 6 whole habanero peppers (remove seeds and stem)
• 2/3 cup yellow onion (diced)
• 8 cloves garlic (smashed and peeled)
• 3 Tbsp lime juice
• ½ tsp sea salt
• 3 to 4 tbsp water

  1. Add peppers, onion, garlic, lime juice, and salt to a food processor (or blender) and blend until velvety and smooth.
  2. Add water as needed until creamy and smooth
  3. Enjoy

Blood Orange Margarita

The beautiful, yet simple margarita is made with fresh blood oranges, limes, agave nectar and tequila.  Blood oranges have a stronger flavor than traditional oranges, the aroma is more intense and has a hint of raspberry.


  • 2 ounces silver tequila
  • 2 ounces fresh blood orange juice (typically 1 large blood orange)
  • 1-ounce fresh lime juice
  • 1 teaspoon agave nectar
  • Glass preparation
  • Sea salt to rim glass
  • ice
  • Lime wedges or blood orange wedges to garnish


  1. Run a wedge of lime around the top of your glass and dip into salt, then add ice to glass.
  2. Mix tequila, freshly squeezed blood orange and lime juice and agave nectar in a cocktail shaker with ice.  Shake until frothy.
  3. Strain the mixture into your prepared glass
  4. Enjoy!

30 Taco Recipes to Put on Repeat

By Food & Wine 

Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have a wealth of recipes for you to try. Some of our favorites include Birria tacos and carne asada tacos - we also love crispy ricotta-kale tacos, fideos secos tacos, and green chorizo and potato tacos, too (the crispy potato cubes are irresistible). Read on for even more of our best taco recipes.

Read full article here >> 

Black Bean Avocado Salsa

How to Make Delicious Salsa: This salsa is colorful and fresh tasting. The recipe makes a big batch so don't forget the tortilla chips! 



  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl, fold avocado into the mixture.
  2. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce

by Tieghan @ Half-Baked Harvest

These tacos are delicious, fun, unique, and different.


Avocado Cilantro Sauce


  1. In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
  2. To make the avocado sauce. Combine all ingredients in a blender, blend until creamy. Season with salt.
  3. To make the tacos. Layer the meat and a sprinkle of cheese to one side of the tortilla. Try not to over stuff the tacos. Fold the tortilla over the ingredients. Repeat with remaining tortillas and ingredients.
  4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in 3–4-inch circle/square. Place 1 taco to 1 side of the cheese round. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco up in the cheese. Continue to cook 3-4 minutes, until crisped all over.
  5. Serve warm with avocado sauce and any number of desired toppings, whatever you love!

See Full Recipe Here>>

Zesty Quinoa Tacos with Cilantro Sauce

By Dishing Out Health

Taco-spiced quinoa, hearty black beans, and sautéed peppers and onion, these filling tacos are here to appease meat-eaters and vegetarians alike.


Cilantro Sauce


  1. Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper and red onion; cook 5 minutes, or until softened. Stir in tomato paste and taco seasoning; cook 2 more minutes to caramelize the tomato paste.
  1. Stir in quinoa and cook for 1 to 2 minutes, allowing the quinoa to lightly toast. Add broth (or water) and bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  2. Stir in black beans, replace lid, and let mixture steam for 10 minutes (off burner). Taste and season with salt if needed. (Saltiness will depend on if your taco seasoning is salted, and whether you used broth or water.)
  3. Meanwhile, prepare Cilantro Sauce by combining yogurt, cilantro, olive oil, jalapeño, lime juice, coriander (or cumin), garlic powder, and ¼ tsp. salt in a standard or small blender (such as a Nutribullet); blend until mostly smooth. Taste and season with additional salt, if desired.
  4. Toast corn or flour tortillas. Divide quinoa filling evenly between each tortilla, and drizzle with Cilantro Sauce. Garnish with sliced avocado and finish with chopped green onions or extra cilantro, if desired.

Read More Here >>

BBQ Cauliflower Tacos with Green Tahini Sauce

By Dishing Out Health

These tacos take the finger-licking beauty of a BBQ wing experience and wrap it in a tortilla. Balanced by a creamy sauce and crunchy fixings, they check every box for a top-tier taco.


Green Tahini Sauce


  1. Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
  2. Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
  3. While cauliflower bakes, prepare Green Tahini Sauce:
  4. Combine cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper in a small food processor or blender; blend until texture is like pesto. Add 3 Tbsp. water and continue blending until smooth and creamy. (If sauce is still too thick, add more water as needed in 1 Tbsp. increments.)
  5. Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of green tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.

Read More Here >>

Crock Pot Salsa Chicken

Crock Pot Salsa Chicken

This recipe is one of the easiest things you will ever make. It's literally dump, cook, eat. Technically there's some shredding in there too, but you get the point. Once you learn this recipe you can do so much with it!



Find Full Recipe Here >>

Irish Tacos

By Sam Sifton



  1. Warm the corned beef in its cooking liquid or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
  2. Make the coleslaw: Mix cabbage and carrots together in a large bowl.
  3. In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper, and hot pepper sauce to taste.
  4. Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
  5. When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

See the full article here

Green Chile Chicken Tacos

Chicken Ingredients

Tacos and Slaw Ingredients


  1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to ¾ cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat.
  2. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
  3. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to ¾ cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat.
  4. Cook on high for about 2 ½ hours, or until the chicken shreds apart easily with a fork.
  5. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of the slow cooker.
  6. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
  7. Preheat oven or toaster oven to 400F.
  8. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
  9. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.
  10.  Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.)
  11. Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.)
  12. Put the slaw ingredients in a bowl and toss with the dressing.
  13. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

Grilled Shrimp Tacos

Smoky, grilled shrimp and spicy slaw create next-level tacos that will knock your socks off. Perfect with some street corn and a spicy margarita



  1. In a small bowl, mix olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
  2. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
  3. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.
  4. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
  5. Grill tortillas until charred, 1 minute per side.
  6. Serve shrimp in tortillas with slaw.

Carne Asada Street Tacos

These tacos may be basic, but they are delicious and so easy to make. Pair them with your favorite sides and a classic margarita and you have the perfect Taco Tuesday meal. 


  • 2 Tbsp vegetable oil
  • 3 lbs. flank steak
  • 1 diced large white onion, divided
  • 3 fresh limes
  • 1 bunch cilantro, chopped
  • 16 mini corn tortillas
  • Kosher salt & fresh ground black pepper to taste 


  1. Cut the steak into bite-size pieces.
  2. Heat the vegetable oil in a large frying pan or skillet over medium-high heat.
  3. Add the steak and sauté until the meat starts to brown.
  4. Add half of the onion to the skillet and sauté with the beef until the onions start to soften and become translucent. Season with salt and pepper.
  5. Squeeze the juice of two limes over the steak and onions. Continue cooking until the steak is cooked through and the onions have browned. 
  6. Using your stovetop, place each tortilla directly on the heat source until the tortillas become warm and pliable, about 10 secs. Stack tortillas and cover with a paper towel to keep warm.
  7. To prepare a taco, take two tortillas, and spoon 2 tablespoons of the steak/onion mixture into the center. Top steak with a sprinkling of diced raw onion, fresh chopped cilantro, and a lime wedge for extra lime juice. 

Mexican Spooky Eyeball Tacos

By Jane Kaylie @Recipesnfoodcom from Los Angeles, CA

Have you ever had Halloween themed tacos at a Halloween Party? If not, then give them a try. They are a perfect Nasty Treat for a Halloween Get Together/Party or a Halloween Kids Treat.


Get full recipe here >>

Baked Chicken Tacos

These tacos will change the way you think of tacos and will make your Taco Tuesdays so much easier and tastier. Not only that but you can use any fillings you like with these quick and easy tacos.


  • ½ cup onion minced
  • 2 cups cooked chicken diced
  • 1 cup black beans 
  • 1 cup diced tomatoes
  • 3 tablespoons 
  • 12 hard shell tacos
  • 1 cup shredded cheese
  • cilantro to garnish
  • jalapeno slices


  1. Preheat oven to 400F.
  2. Line a 9x13 baking dish with foil or parchment paper.
  3. Heat olive oil over medium heat in a large skillet.
  4. Add the onions and cook for 3-4 minutes or until lightly golden.
  5. Add the chicken, black beans, tomatoes, and taco seasoning.
  6. Cook for 3-4 minutes stirring occasionally.
  7. Line taco shells in a baking dish. Spoon a few tablespoons of the chicken into each taco shell.
  8. Top with a sprinkle of cheese and a jalapeno slice and bake for 12-15 minutes or until the cheese is melted.
  9. Serve with a side of sour cream, lettuce, and slices of lime if desired

Roasted Cauliflower Tacos with Cilantro Sauce

Cauliflower is very popular right now and it’s time you gave these spicy tacos a try. The tangy and creamy spice along with the spicy roasted cauliflower and fresh and crispy toppings is a match made and heaven and you will have everyone begging for more.


  • 1 head cauliflower chopped 
  • 3 Tbsp avocado oil
  • 1 Tbsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt

Cilantro Sauce

  • ¼ cup Greek yogurt
  • ¼ cup sour cream 
  • ¼ cup fresh cilantro
  • 1 clove garlic
  • Juice of 1 lime
  • Salt and pepper


  • 8 small Tortillas flour or corn
  • 1 Avocado sliced 
  • 1 cup shredded red cabbage 
  • 1 Jalapeno sliced
  • ¼ cup Cilantro minced


  1. Preheat oven to 425°F.
  2. Line a large, rimmed baking sheet with foil or parchment paper.
  3. In a large bowl, combine the cauliflower florets, spices, and oil. Stir until the cauliflower is coated with spices.
  4. Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through.
  5. Cilantro Sauce: Mince the cilantro and garlic and whisk in a medium bowl or add all the ingredients to the food processor, season with salt and pepper.
  6. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
  7. Warm tortillas, place about 1/4 cup of cauliflower on a tortilla.
  8. Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce.  

Blackened Salmon Tacos

These salmon tacos are everything you could ever want tacos to be. The blackening seasoning brings so much flavor and texture to the salmon and takes it to a whole new taco level.

Ingredients For the blackened salmon

  • 1 Tbsp paprika
  • 1 tsp cayenne
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 4 6-7oz. pieces salmon, pin bones removed, skin-on
  • 2 Tbsp oil


  • 8 corn or flour tortillas
  • 2 cups romaine lettuce shredded
  • 1 cup diced tomato
  • 1/2 cup diced red onion
  • 2 tablespoon minced cilantro
  • 1/4 cup sour cream
  • 1 lime cut into small wedges


  1. Salmon: In a small bowl combine the spices.
  2.  Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
  3. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat and add the oil. Add the salmon flesh side down.
  4. Cook for 2 to 3 minutes per side or until the skin is crispy.
  5. Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.
  6. To assemble: Char the tortillas on the stove-top (gas stoves only) until the edges are lightly burnt.
  7. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of sour-cream.

Spicy Chicken and Avocado Tacos

Take your tacos to a whole new level with avocado and cilantro cream sauce.  The chicken and avocado complement each other perfectly but the flavor-packed cilantro lime sauce is the perfect addition. It’s creamy, zesty and makes a delicious partner for the chicken and avocado.

Spicy Chicken

  • 1 pound chicken breasts cut into bite size pieces
  • 2 Tbsp olive oil
  • 2 clove garlic minced
  • 1 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1 Tbsp olive oil
  • squeeze of lime 

Cilantro Lime Sauce

  • 1/2 cup sour cream
  • 1/4 cup cilantro
  • 1 clove garlic
  • 1 tsp lime juice
  • salt and pepper to taste

Create Your Tacos

  • 2 avocados, sliced
  • 6-8 small tortillas corn or flour


  1. Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 
  2. Heat a large skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime. 
  3. For the sauce add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy. 
  4. Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

Tacos al Pastor

Al pastor also known as tacos al pastor, is a taco made with spit-grilled pork. It is a popular street food that has spread to the United States and combines the savory and sweet flavors of pork and pineapple.

Ingredients for Achiote Paste

  • 1/4 Cup extra-virgin olive oil
  • 1/4 Cup annatto seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • 2 tsp. dried oregano
  • 1 tsp. black peppercorns
  • 1 tsp. mustard seeds
  • 5 allspice berries
  • 4 cloves garlic
  • 1/3 CUP orange juice
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. salt

Directions for Achiote Paste

  1. In a small skillet over medium heat, heat oil.
  2. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute.
  3. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt.
  4. Blend until it turns into a mostly smooth paste, scraping down sides as needed.

Ingredients for the Pork

  • 1 Tbsp. extra-virgin olive oil, plus extra for grilling
  • 3 dried seedless guajillo chilis
  • 3 dried seedless chiles de arbol
  • 1/3 Cup pineapple juice
  • 1/4 Cup achiote paste
  • 2 Tbsp. apple cider vinegar
  • 3 cloves garlic
  • 2 Tbsp. packed brown sugar
  • 2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 2 lb. boneless pork shoulder, sliced 1/2" thick

For your tacos

  • Pineapple rings
  • Red onion slices
  • 12 corn tortillas
  • Freshly chopped cilantro
  • Lime wedges

Directions for tacos

  1. In a small frying pan over medium heat, heat oil.
  2. Add chilis and toast until slightly charred and fragrant, 1 minute.
  3. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper.
  4. Blend until fully combined.
  5. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight. 
  6. Preheat grill to medium-high and brush with oil.
  7. Grill pork until slightly charred and cooked through, 6 minutes per side.
  8. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
  9. Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side.
  10. Break pineapple rings into large pieces.
  11. Add tortillas to grill and cook until warmed, 1 minute per side.
  12. On warmed tortillas, add pork, pineapple, onions, and cilantro.
  13. Serve with lime wedges.

Breakfast Tacos

Tacos aren't just for lunch or dinner anymore; breakfast is the perfect time to enjoy your favorite food!


  • 1 large potato, peeled and cubed into 1/2" pieces
  • Kosher salt to taste
  • 1 Tbsp. extra-virgin olive oil, plus more as needed
  • 4 oz. fresh chorizo sausage, casing removed
  • 1/4 small yellow onion, diced
  • Freshly ground black pepper to taste
  • 2 Tbsp. butter
  • 3 large eggs, beaten
  • 4 Soft taco flour tortillas (corn tortillas can be used if preferred)
  • 1/2 Cup shredded cheddar

Optional Toppings

  • Your favorite hot sauce
  • 2 green onions, thinly sliced
  • Sliced avocado
  • Pickled onions


  1. Place potatoes in a large pot and cover with 1" of cold water. Season water with kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain. Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through, and onions are translucent, 6 to 8 minutes. 
  2. Move chorizo and onion to the edges of your skillet and add another tablespoon of oil. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat. 
  3. Make your eggs - in a medium nonstick skillet, melt butter and pour eggs and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
  4. Build your tacos - lightly toast each of your tortillas over an open flame or in a large dry skillet. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of toppings.

Tequila-Lime Chicken Tacos

Tequila and lime not only make amazing margaritas, but they season chicken beautifully for some amazing tacos. Sip on your perfectly paired cocktail while you enjoy these tacos.


  • 1/2 Cup tequila
  • 4 limes - juiced
  • 2 minced garlic cloves
  • 2 jalapeños: 1 finely chopped and 1 sliced, divided
  • Freshly ground black pepper to taste
  • Kosher salt tot taste
  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbsp. vegetable oil
  • Corn tortillas, warmed, for serving


  • 1 avocado, sliced
  • 1/4 head red cabbage, shredded
  • 1/2 Cup cotija cheese
  • Lime wedges, for serving


  1. In a large baking dish, whisk together tequila, lime juice, garlic, and chopped jalapeño and season with salt and pepper. Add chicken and marinate in the fridge at least 20 minutes up to 1 hour.
  2. In a grill pan or skillet over medium-high heat, heat oil. Cook chicken until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes before slicing.
  3. Serve in tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze with lime.

Easy Shredded Chicken Tacos

Easy Shredded Chicken Tacos. This recipe is so tasty and simple. You can double the recipe and have shredded chicken for other meals during the week.  If you want to spice it up, consider making the Spicy Habanero Hot Sauce to drizzle over the top and maybe pair it with a Classic Margarita

Use either flour or corn tortillas. Don't forget shredded lettuce, cheese, tomatoes, sour cream, guacamole, and onions to top your tacos. Happy Taco Tuesday!

• 3 Pounds Chicken Breasts Usually About 4 large breasts
• 1/4 Cup Olive Oil
• 1 Cup Chicken Broth
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Paprika


  1. Place chicken breasts in your slow cooker (typically a crockpot).
  2. Pour chicken broth and seasonings over chicken.
  3. Cook on low for 6-8 hours
  4. Remove chicken from slow cooker and shred with forks.
  5. Now fill your taco shells and fill with your favorite toppings.
  6. Enjoy

Potato Rolled Tacos

You don't have to be a vegetarian to enjoy these rolled tacos. They are always a hit! Perfect to prepare the night before for any Taco Tuesday or party.  These rolled potato tacos are even more delicious with guacamole.


  • Rolled Tacos
  • 3 large yukon gold potatoes, chopped
  • 1 tablespoon canola or vegetable oil
  • 1/2 white onion, diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ancho chile powder
  • salt and pepper
  • corn tortillas
  • canola oil, for frying


  1. Place the chopped potatoes in a slightly salted pot of water and boil until very tender. 
  2. Drain and wipe out the pot.  
  3. Heat the oil in the pan, add the onion and cook until softened. Add potatoes back to the pan and add ancho chile powder, garlic powder and salt and pepper to taste. 
  4. Add 1/4 cup of water to the mix and cool until the potatoes are like mashed potato texture. 
  5. Transfer filling to a bowl and allow to cool. 
  6. Place 5 or 6 tortillas on a plate and cover with a damp paper towel to moisten tortillas, then microwave for 30 - 45 seconds. This makes the tortillas flexible and easy to roll. 
  7. Take 2-3 tablespoons of potato filling and place on one side of the tortilla. Tightly roll the tortilla up and place on a baking sheet seam side down. Repeat until the filling is gone. Freeze until firm, you can make the night before and freeze overnight. 
  8. When ready to eat:
  9. Heat 1 1/2 inches of canola oil in a pot.  Gently lower 3-4 frozen rolled tacos into the oil and fry for 3-4 minutes, until golden brown and crunch. Transfer to a wire rack and drain any excess oil. Repeat until all the tacos are fried. 

You can double or triple this recipe as needed

Ground Beef Tacos

Ground beef crunchy tacos, depending on where you grew up, they may be nostalgic. They are very easy and tasty. These tacos make your Tuesday fun! Try them with this Restaurant Style Salsa Recipe

• 1 pound ground beef
• 2 tablespoons tomato paste
• ½ cup water
• 8 - 10 hard taco shells or soft
• toppings as desired: cheese, shredded lettuce, onions, tomatoes, olives, whatever you love

Taco Seasoning
• 1 tbsp Chili Powder
• ½ tsp Garlic Powder
• ½ tbsp Cumin
• ½ tsp Onion Powder
• ¼ tsp Red Pepper
• 1 tsp Black Pepper
• ½ teaspoon Salt or to taste


  1. Brown the ground beef over medium heat. Drain any fat before adding seasonings.
  2. Add tomato paste, water, and seasonings, and bring to a simmer until thickened.
  3. Prepare hard shells. They should go in the oven, follow the directions on the box of shells.
  4. Fill taco shells with meat and desired toppings.
  5. Enjoy

Protein Style Shrimp Tacos

Easy Shrimp Tacos are perfect for Taco Tuesday when you are on a high protein or low carb diet. These delicious shrimp tacos are easy to make, plump and full of flavor. Sure to be hit!

• 1 pound medium shrimp (thawed & peeled)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 8-10 Thoroughly washed Romaine lettuce leaves (don't chop the lettuce, break off leaves and wash)

• Diced Avocados
• Chopped tomatoes
• Diced red onions
• Other topping options: Shredded cheese, salsa, sour cream, cilantro


  1. Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
  2. Place shrimp into hot olive oiled skillet and add spices. Cook over medium-high heat until the shrimp are no longer pink, flipping them occasionally. Typically takes 5 – 7 minutes.
  3. Assemble tacos as desired and serve immediately.
  4. Enjoy

Instant Pot Shredded Chicken Tacos

By Holistic Foodie

Easy weeknight tacos that are completely hands-off thanks to the Instant Pot. You can also easily meal prep these tacos by making the shredded chicken in advance and then just preparing your toppings when you're ready to eat. 


For the toppings

For the pumpkin seed topping (optional)


For the Chicken Tacos

For the pumpkin seed topping

See the full recipe here >>

Vegan Cauliflower Tacos with Lime Crema

By Holistic Foodie

These smoky and spicy cauliflower tacos are perfect for Taco Tuesday, or any day of the week!


For the Cauliflower

  • 1 Head Cauliflower chopped into florets
  • 4 cloves Garlic divided, minced
  • 3/4 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Aleppo Pepper or sub red pepper flakes
  • 3/4 tsp Ancho Chile Powder divided
  • 1/4 tsp Kosher Salt
  • 1 1/2 tbsp Avocado Oil

For the Crunchy Almonds

  • 1 tbsp Extra Virgin Olive Oil
  • 1/3 cup Almonds raw, roughly chopped
  • 1/2 tsp Cumin Seeds
  • Kosher Salt to taste

For the Lime Crema

  • 1/3 cup Mayonnaise
  • 2 tsp Lime Juice plus zest from half the lime
  • 1/4 cup Cilantro chopped
  • 1/4 tsp Kosher Salt

For the Filling

6 Corn Tacos

  • 1/4 head Savoy Cabbage sliced thin
  • 1 Jalapeño sliced
  • 1 Avocado cubed
  • Cilantro for garnish
  • 1/4 Red Onion sliced thin


Make the Cauliflower

Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

In a large bowl, add the cauliflower florets along with half the minced garlic cloves, smoked paprika, cumin, Aleppo pepper, 1/2 tsp Ancho Chile powder, salt and avocado oil and toss well. Add to the baking sheet, making sure there is enough space to allow the cauliflower to crisp. Bake for 16 minutes, remove, flip the cauliflower, and bake for an additional 16 to 17 minutes.

Make the Crunchy Almonds

In a skillet over medium-low heat, add the extra virgin olive oil, and the remaining minced garlic cloves. Cook for 1 minute, until just starting to get fragrant, then add the almonds and toast for 3 to 4 minutes, until toasted and fragrant. Add the cumin seeds, remaining 1/4 tsp ancho chile powder and mix to combine. Turn off the heat and remove, draining any excess oil on a plate lined with paper towel. Season with a pinch of salt to taste.

For the Lime Crema

In a blender or food processor, add the mayonnaise, lime juice and zest, cilantro, and salt. Pulse until the crema is smooth and the cilantro is incorporated.

For Assembly

Place cabbage into the taco, followed by the cauliflower, spiced almonds, and then the additional toppings. Drizzle the crema on top. Serve and enjoy!

 See the full recipe here >>

Instant Pot Carnitas: The Easiest Pork Tacos

By Holistic Foodie

These Instant Pot carnitas couldn't be tastier or easier to make. If you plan it out, it could even be a weeknight dinner as it comes together in about an hour. Or make it ahead of time and keep it in the freezer or fridge for a quick and delicious weeknight meal.


  • 3.5 lb Pork Shoulder boneless, cubed (optional)
  • 1.5 tsp Sea Salt
  • 2 tsp Oregano
  • 2 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 Jalapeño de-seeded, chopped
  • 3 cloves Garlic minced
  • 1/4 cup Orange Juice freshly squeezed
  • 2 tbsp Lime Juice


  1. Cut the pork shoulder into cubes and press the sauté mode on the Instant Pot. In batches, sear the pork on all sides until lightly browned. Once all the pieces are done, turn off the sear function and add the pork back into the Instant Pot.
  2. Add the seasonings (salt, oregano, cumin and smoked paprika). Toss to combine and then add the diced jalapeño, garlic, orange juice and lime juice. Toss again and ensure everything is nicely coated. Place the lid on and turn the vent to "sealing." Cook on high pressure for 30 minutes. Let the pressure release naturally. You can skim some of the fat from the top if you wish, but there is a lot of flavors there, so I didn't.
  3. If making these into carnitas, turn the broil function on for your oven. Working in batches, add the pork to a pan and toss with 2 tbsp of the juice from the Instant Pot. Cook for 2 to 3 minutes, then remove, toss with more juice (about 2 tbsp) and cook for 2 more minutes. Remove and serve with tacos and whichever toppings you wish.

See the full recipe here>>

Jicama Tacos with Jackfruit: Grain Free & Vegan

By Holistic Foodie

Jackfruit is a species of tree native to Southwest India. As such it's commonly used in South and Southeast Asian cuisines, both the ripe and unripe fruit is used as are the seeds. For this recipe, we are using unripe jackfruit as this is the one that would typically be used in a meat type dish.


For the Jackfruit

  • 2 cans Jackfruit
  • 1 Avocado Oil or coconut oil
  • 1/2 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/8 tsp Cinnamon
  • 3 tbsp Tamari
  • 1/3 cup BBQ sauce

For the Tacos

  • 1 Jicama sliced thin
  • 1 Avocado sliced or cubed
  • 1 Radish watermelon, or use regular radish
  • 1/4 cup Cilantro chopped
  • 2 tbsp Lime Juice


  1. Drain both cans of jackfruit. Cut the firm pointy ends off each triangular piece. Shred with your hands the pieces of jackfruit, you can shred them more with a fork once you start cooking as well.
  2. Heat avocado or coconut oil on a pan, add the onion and cook over medium, until softened. Add the garlic in the last 20 seconds or so, stir together and add all the spices (paprika, cumin, cinnamon).
  3. Now add in the jackfruit and stir, add in the tamari, and BBQ sauce. Mix everything well and just squash the pieces of jackfruit and use two forks to pull apart the pieces. Simmer for 15-20 minutes.
  4. While this is simmering, slice your jicama as thinly as possible using a sharp knife or mandolin. Serve the jicama with jackfruit on top, avocado, radish, cilantro, and lime juice.

See the full recipe here>>

El Jimador Bramble

Experience the lively flavors of el Jimador Reposado, including the tastes of vanilla, toasted wood, fruits, and spices combined with smooth agave notes.

Mix up something new for the holiday party this year. Introducing the El Jimador Bramble.

• El Jimador Bramble
• 2 oz el Jimador Tequila Reposado
• 1 oz Lemon Juice
• .5 oz Simple Syrup
• .5 oz Coconut Cream
• 4 Muddled Blackberries
• Lemon Wheel
• Blackberry

First, muddle your blackberries in a shaker. Then, add ice, tequila, lemon juice, simple syrup, and coconut cream to the shaker. Give it a shake, and double strain it into a glass filled with fresh ice. Garnish with a lemon wheel and blackberry. Cheers!

Chocolate Margarita

At we have a love affair with margaritas. When we learned that a chocolate margarita existed, we had to share it with you. It's next to impossible to resist the sweetness of a delicious chocolate cocktail. The chocolate margarita is easy to make and easier to enjoy.

• 1 cup of ice
• 2 ounces blanco tequila
• 1 ounce chocolate liqueur
• 1 ounce half and half
• 1/2 ounce orange liqueur
• Splash of chocolate syrup
• Garnish: sugar and cocoa powder (for rim)
• Garnish: shaved chocolate


  1. Gather the ingredients.
  2. Rim a margarita glass with sugar and cocoa
  3. Blend all ingredients in blender until well blended and pour into the prepared glass
  4. Top with chocolate shavings
  5. Enjoy!

el Jimador Strawberry Bellini

• 1 oz el Jimador Silver Tequila
• 1 oz Strawberry Purée
• Korbel Brut Rosé
• Strawberry
• Thyme

Pour your tequila and strawberry purée into a shaker with ice and give it a shake. Then, strain it into a glass and top it off with Korbel Brut Rosé. Garnish with a slice of strawberry and fresh thyme.

Find more recipes like this here

el Jimador Margarita

• 2 oz el Jimador Silver Tequila
• 1 oz Lime Juice
• .5 oz Orange Juice
• .75 oz Simple Syrup
• Orange Wheel
• Lime Wheel

Pour your tequila, lime juice, orange juice, and simple syrup into a shaker with ice and give it a shake. Then, strain it into a glass with fresh ice, and garnish with an orange wheel and lime wheel.

Find more recipes like this here

el Jimador Bramble

• 2 oz el Jimador Tequila Reposado
• 1 oz Lemon Juice
• .5 oz Simple Syrup
• .5 oz Coconut Cream
• 4 Muddled Blackberries
• Lemon Wheel
• Blackberry

First, muddle your blackberries in a shaker. Then, add ice, tequila, lemon juice, simple syrup, and coconut cream to the shaker. Give it a shake, and double strain it into a glass filled with fresh ice. Garnish with a lemon wheel and blackberry.

Easy Pitcher Margarita

This super easy pitcher of margaritas is made with fresh lime, tequila, and orange liquor. Great for parties and Taco Tuesday celebrations.  If you like it a little sweeter just add more simple syrup. 


  • 3 cups blanco tequila
  • 2 cups orange liqueur
  • 1 cup freshly squeezed lime juice (about 8 limes)
  • ¼ cup simple syrup
  • Ice


  1. Pour tequila, orange liqueur, lime juice, and ice in a large pitcher
  2. Stir to mix well
  3. Top with the lime slices.
  4. Let the margarita mix sit for 5 to 10 minutes, the ice will melt enough to mellow the margaritas.
  5. Pour into glasses
  6. Enjoy!

Spicy Pineapple Margarita

A little heat and the perfect amount of sweet makes this margarita refreshing, yet a tad spicy. The Pineapple Jalapeño Margarita is great addition to your margarita collection and very easy to make.


  • 1 tablespoon lime juice
  • 1 jalapeño slice
  • 2 ounces Silver Tequila
  • 6 ounces pineapple juice
  • 1 ounce orange liquor

Glass Preparation

  • Garnish: Pineapple wedges and jalapeño slice
  • Rim: Tajin seasoning


  1. Muddle the jalapeño slice with lime juice in a shaker.
  2. Add ice, tequila, pineapple juice and orange liquor to shaker.
  3. Shake vigorously, mixture should be nice and frothy
  4. Pour into a rimmed glass and garnish pineapple wedge and jalapeño slice
  5. Enjoy

Easy Frozen Margarita

This is one of our favorites! It is so delicious; you won't believe how easy it is. Great when several people are having margaritas on Taco Tuesday. It's the perfect balance of frosty, sweet, and sour.

Super Easy Frozen Margarita Ingredients

  • 1 (6 ounce) can frozen limeade concentrate
  • 6 ounces tequila
  • 2 ounces orange liquor


  1. Fill blender with ice and pour in limeade, tequila, and orange liquor.
  2. Blend until nice and smooth.
  3. Pour into glasses and serve.
  4. Enjoy!

Blue Margarita

It's pretty!! If you are wanting something a little fun and festive, the blue margarita is perfect!



  1. Mix all the ingredients in a shaker with ice
  2. Rim glass with salt (optional)
  3. Pour strained mixture into glass with ice
  4. Garnish with lime
  5. Enjoy!

Watermelon Margarita

An easy watermelon margarita recipe that is made with fresh fruit and always a crowd pleaser.


  • 4 cups frozen watermelon (keep fresh if serving on the rocks)
  • 3/4 cup Blanco Tequila
  • 1/4 cup orange liquor
  • 1/3 cup fresh lime juice
  • 1 tbsp Agave
  • Ice


  1. Cut up watermelon into cubes
  2. Add watermelon, tequila, orange liquor and lime juice to a blender.
  3. Blend until completely smooth.
  4. Pour into ice filled glass garnished with lime.
  5. Enjoy!

Grave Digger Margarita Cocktails

by Denay DeGuzman @ Confetti & Bliss

Grave Digger Margaritas are eye-catching with bright green and fun for your October 31 event. This one is different from typical recipes and starts by adding ice to your favorite spooky glass and then sprinkling green lime Jell-O on top.


  • Ice cubes
  • 1/4 cup green Jell-O, finely chopped (from ready-to-eat packs or home prepped)
  • 1 part melon schnapps
  • 1-part reposado tequila
  • 5 parts lemon-lime soda
  • Edible green glitter flakes
  • Triple sec, for rimming cocktail glasses


  1. Rim a cocktail glass. Dip the rim into triple sec and then into a dish of green glitter flakes or green-colored granulated sugar.
  2. Fill the glass halfway up with ice. Sprinkle finely crushed Jell-O on top of the ice. The tiny pieces of gelatin should fit through a straw.
  3. With a jigger, measure the melon schnapps, tequila, and soda. Add them to the glass in that order. Stir the drink with a straw or cocktail spoon.
  4. Garnish the top with a pinch of green glitter flakes.
  5. Serve and enjoy!

Devil’s Margarita

By Jennifer Debth

The Devil’s Margarita is the perfect drink to serve at your next Halloween party. It’s a little sweet, a little tart, and a little spooky.


  • 1 1/2 oz tequila blanco
  • 3/4 oz lime juice freshly squeezed
  • 3/4 oz simple syrup
  • Red wine such as Cabernet or Carménère


  1. In a shaker filled with ice, pour in tequila, lime juice, and simple syrup.
  2. Shake until chilled and pour into glass of choice.
  3. Set a spoon at a 45 degree angle barely placed inside of the margarita. The back of the spoon should be facing the ceiling.
  4. Pinch the top of the wine bottle with your finger and slowly pour red wine onto the back of the spoon and let it drizzle on the surface of the margarita.
  5. Pour until you have about 1/4 inch of red wine in the glass.

Bloody Margarita with Black Lava Salt Rim

By LinsFood

Bloody Margarita is the perfect Halloween cocktail, it’s dark red and is drunk with black lava salt, giving your margarita an earthy, salty, and tangy flavor.


  • 2 fl oz tequila
  • 1 fl oz aperol
  • 1 fl oz blackberry syrup (recipe below)
  • 1 fl oz lime juice (keep the lime to prep the glass)
  • some black lava salt in a saucer or regular, colored black

Blackberry Syrup

  • 10.5 oz blackberries
  • ½ cup sugar
  • ½ cup water
  • 1 Tbsp lemon juice


  1. Blackberry Syrup (needs to be made earlier and chilled)
  2. Place all the ingredients in a saucepan and bring to a gentle boil.
  3. Lower the heat right down and simmer for 15 minutes, by which time the fruit will be soft and falling apart. Squash the fruit with the back of a spoon or a fork to release more juice.
  4. Strain into a jug/bowl with a strainer double lined with muslin/cheese cloth. Or strain in twice with a fine sieve. Basically, we want a clear syrup with no bits.
  5. Place in the fridge to chill.
  6. Let’s make the Bloody Margarita
  7. Run a lime slice all around the rim of a glass.
  8. Dip the glass rim into the black lava salt, coating well.
  9. Place everything into a shaker and shake to mix and chill. Start with 1/2-part blackberry syrup.
  10. Taste and add more syrup if you like it sweeter. I do.
  11. Pour into the glass, minus the ice cubes, and start sipping!

Strawberry Margarita

Fresh, fruity, and fantastic! These easy to make strawberry margaritas pair perfectly with every kind of taco.


  • 1 1/4 cups strawberries
  • 1/4 cup simple syrup
  • 2 1/2 ounces freshly squeezed lime juice
  • 1 ounce orange liqueur
  • 2 ounces tequila (Preferably 100% agave)
  • 2 lime wedges


  1. Wash and cut the stems off the strawberries. Blend with agave in a blender until you have a liquid.
  2. Mix strawberry mixture with lime juice, ice, orange liqueur, and tequila in a shaker. Shake until it has a nice froth.
  3. Pour into margarita glass and garnish with lime.
  4. Enjoy!

Mango Margarita

This delicious fruity and boozy margarita tastes like sunshine in a glass. It's easy to make and pairs perfectly with fish tacos. You can substitute the mango with frozen mango if you prefer.


  • 1 ripe mango cubed (about 1 cup)
  • 1 cup orange juice
  • 1 ounce lime juice
  • 3 ounces silver tequila 
  • 1 ounce orange liqueur
  • 2 Tbsp Agave nectar


  1. Add all margarita ingredients to a blender and blend until creamy
  2. Transfer the mixture to a cocktail shaker with plenty of ice and shake well.
  3. Pour into a serving glass rimmed with tajin seasoning and garnish with lime wedge.
  4. Enjoy!

Classic Margarita

This noble cocktail, the classic margarita is perfect in its simplicity. It balances four of the five human tastes: sweet, sour, bitter and salty. Since 2016 it has been America's favorite cocktail, according to Nielsen.

• 1 1/2 ounces silver tequila
• 1 ounce orange liqueur
• 1 ounce fresh lime juice
• 1/2 ounce agave (you can use simple syrup)
• Ice cubes
• Lime wedges for garnish


  1. Combine ingredients in a drink shaker filled with ice and shake until frothy
  2. Pour strained margarita into a salt rimmed glass with ice.
  3. Garnish with a lime wedge
  4. Enjoy!