Avocado Margarita |Cooking With Amanda

These margaritas were born from actually having too many ripe avocados in my house. Because that almost never happens, right? Having too many ripe avocados - at least in my house - doesn't happen all that often.

It seems that they're always hard as a rock when you want to whip up some guacamole, or they've gotten over-ripe or rotten, and I end up throwing them away. It's pretty rare when I actually have a perfect avocado and also the need to use it. I can't be the only one, right?

But then I had six. Six perfectly ripe avocados, and I wasn't going to throw them away this time! So I made some guacamole, which always gets eaten. But I still had two left. Then I started thinking cocktails.

And what goes better with Tex-Mex food than a margarita? Besides an ice cold beer, not much.

These avocado margaritas were simple to make just using my go-to margarita recipe and adding an avocado and some ice. Normally when we make margaritas, we drink them on the rocks, but these avocado margaritas definitely called for the creamy, frozen kind.

Even if your avocados are a little over-ripe or even a little under-ripe, this is the perfect way to use them up and make yourself a delicious drink while you're at it!

All you have to do is add some tequila, triple sec, lime juice and agave syrup to a blender. Then put in your avocado and some crushed ice – blend until smooth and frothy and you have avocado margaritas!

These Avocado Margaritas will be the perfect addition to your Tex-Mex party or Taco Tuesday night. Try making this skillet Mexican chicken and rice or have some fun with this Doritos taco casserole!

Just don't forget to save some of those avocados for the guacamole!

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Avocado Margarita Recipe

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Ingredients

4 shots tequila, blanco
2 shots triple sec
2 cups crushed ice
1 lime, juiced
1 avocado, ripe
1 tablespoon agave syrup
salt

Directions

Place all the ingredients into a blender and blend until smooth.
Dip the rim of each glass in water, then into salt to rim the glass.
Divide the mixture into each glass and serve!

Notes

This recipe can be easily doubled or tripled and kept in a pitcher on ice for parties.
For rimming the glasses, I use Himalayan Salt for the pink color, but kosher or rock salt is fine.