How to Make a Skinny Margarita | Recipe and Tips

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Learn how to make a skinny margarita with enough of fresh flavor—and fewer calories than the original cocktail.

Even though they gustation soskillful, margaritas have a reputation of being not so good for you. The archetype cocktail is packed with alcohol, saccharide and, often, extra-large serving sizes—specially if you're ordering one aslope some fantastic Mexican food.

Simply don't fret. You lot can make a skinny cocktail that tastes just as proficient as the original!

Blogger Melissa Erdelac of MamaGourmand shares a skinny margarita recipe that's served on the rocks, but we'll show you how to turn it into a frozen margarita, too. The trick to both? Skip the sugary mixers and focus on fresh, all-natural ingredients.

What Makes a Margarita Skinny?

Melissa's skinny margarita recipe is considered "skinny" considering it'southward lower in calories, sugars and carbs than traditional margarita recipes. Melissa points out that the typical 8-ounce eating place margarita has well-nigh 450 calories when it'due south served on the rocks. This version is only 130 to 180 calories, depending on if you add any sweetener. Whoa! This low-cal cooler as well has effectually 17 grams of carbs—which is less than half of the amount in the classic house margarita.

How to Brand a Skinny Margarita at Abode

courtesy mama gourmand

Ingredients

• i 1/2 ounces loftier-quality tequila
• 1 ounce fresh lime juice (well-nigh 1 lime)
• i/two ounce fresh orange juice (about i/2 orangish)
• 2 teaspoons agave nectar or simple syrup
• i/ii ounce triple sec or orange liqueur
• Fibroid salt

Instructions

Stride ane: Glaze the rim with salt

courtesy mama gourmand

If you lot prefer a salt-rimmed glass, use a wedge of lime to moisten the rim of the glass, and so dip into a plate filled with fibroid salt. Fill your glass with water ice.

Step two: Shake and pour

courtesy mama gourmand

Combine margarita ingredients in a cocktail shaker with a few cubes of water ice. Milkshake well and strain into the prepared margarita glass. Garnish with a lime piece and savor!

Tips for Making a Skinny Margarita

Nosotros asked one of our Examination Kitchen's cocktail aficionados, James Schend, to weigh in on how to brand the all-time margarita. Hither are a few pointers he swears by to upgrade your skinny sipper:

• When juicing limes or oranges, gyre them on the counter while firmly pressing downward. This helps get the near juice out of them. Yous can as well microwave them for about 10 seconds to get the nigh juice.
• If you don't have whatsoever salt on hand—or y'all experience similar trying something new—endeavour lining the rim with saccharide or Tajin seasoning, or even a little ground chile powder for a kick!
• There is zilch amend than freshly squeezed juice, but that can exist a pain if you lot're making a large batch of margaritas. To spread out the prep fourth dimension, juice an hour or ii before you plan to serve and go on the juice in the fridge until you need information technology. You could also prepare your skinny margaritas ahead of fourth dimension and store in a pitcher in the refrigerator.

Skinny Margarita Variations

Make it even healthier

For a skinnier version of the same recipe, swap the triple sec and orange juice for 1/4 teaspoon of orange extract instead. Y'all can also substitute the agave nectar with liquid stevia. Merely think that it will not be a 1-to-ane substitution because bogus sweeteners are much sweeter. Attempt starting with a few drops and adjust to taste.

Brand it frozen

In the mood for a frozen skinny margarita instead? Alloy all the ingredients with 1/two cup of the frozen fruit of your selection and a few ice cubes.

Mix it upwards

Shake up your cocktail game with these fun margarita upgrades:

• Shake ingredients with a couple slices of jalapeño to add a spicy kick.
• Muddle fresh fruit, such as blackberries or strawberries, at the bottom of the glass for a fruit-flavored margarita.
• Try fresh herbs, such as basil or cilantro, shaken with the ingredients. The herbs likewise go well with fruit additions.

Ready to experiment even more than? Acquire how to make margaritas iii different ways.

Serve with Calorie-free Mexican-Inspired Dishes

Naked Fish Tacos

This is one of my husband'south all-time favorite meals. I've fifty-fifty converted some friends to fish subsequently eating this. I serve it with fresh melon when it's in season to residual the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

Shredded Beef Burrito Filling

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beefiness & Bean burritos past mixing a can of refried beans into 3 or iv cups of cooked beefiness filling. —Hope Wasylenki, Gahanna, Ohio

Baked Beef Tacos

This taco recipe takes archetype taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey

Quinoa & Blackness Bean Stuffed Peppers

If you're thinking about a meatless repast, requite these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a depression-fat dinner! —Cindy Reams, Philipsburg, PA

Fiesta Beef & Cheese Skillet Cobbler

I tweaked my beefy skillet cobbler until information technology achieved the wow factor. I must have gotten it right, as it's at present a family unit tradition. Summit it off with lettuce, avocado, cherry tomatoes and a dollop of sour foam. —Gloria Bradley, Naperville, Illinois

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice laurels their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Chicken Tamale Broil

When I serve this Mexican-style casserole, everyone scrapes the plate make clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri

No-Fry Black Bean Chimichangas

Chimichangas ordinarily are deep-fried burritos. My version gets lovin' from the oven. Black beans provide protein, and it'southward a skilful fashion to utilize upwardly leftover rice. —Kimberly Hammond, Kingwood, Texas

Grilled Salmon Wraps

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Beefiness Brisket Tacos

Birthday parties dorsum home were big gatherings of cousins, aunts, uncles, grandparents and anyone else nosotros considered family. Equally soon every bit guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish nosotros e'er counted on because it could be fabricated in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories

Grilled Beef Chimichangas

I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington

Fajita in a Basin

Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that's all summer and smoke. —Sense of taste of Home Test Kitchen, Milwaukee, Wisconsin

Beef-Wrapped Blimp Peppers

Nosotros love Mexican flavors and spicy foods––and this recipe has information technology all. Try serving our flank steak-wrapped peppers with rice, beans and sour foam.—Jane Whittaker, Pensacola, Florida

Chickpea & Chipotle Tostadas

I often accept a not-so-healthy dish and create something good for my family. My young twins dear colorful meals they can consume with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas

Low & Tedious Pork Verde

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but information technology besides goes well with rice or potatoes. Leftovers make an fantabulous starter for white chili. —Val Ruble, Ava, Missouri

Southwest Flank Steak

A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often exist time-consuming when yous have a hungry crowd to feed. — Kenny Fisher, Lancaster, Ohio

Chicken & Castilian Cauliflower "Rice"

I learned virtually the paleo nutrition from some friends who at present accept tons of energy and are super fit. Since so, I've changed my eating habits, too. Everyone from my dad to my little nephew loves this craven in Castilian cauliflower rice. —Megan Schmoldt, Westminster, Colorado

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. Information technology's quick, nutritious, depression fat and tasty. —Greg Fontenot, The Woodlands, Texas

Slow-Cooked Tex-Mex Flank Steak

This flavorful, tender beefiness dish has been a get-to recipe for many years; information technology's a meal lifesaver on days when I'm going to be late getting home.—Anne Merrill, Croghan, New York

Wearisome-Cooker Chicken & Black Edible bean Tacos

My husband and I dear Mexican food and these tacos accept go ane of our favorite meals. Endeavour setting out the toppings in dissimilar bowls on the table so dinner guests and kids can brand their ain tacos. —Laura Rodriguez, Willoughby, Ohio

Black Beans with Bell Peppers & Rice

My meat and potatoes hubby goes for this cheesy, hearty black beans and rice recipe, and the kids gobble information technology up. For extra kicking, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

Easy Chili Verde

I love chili verde. I order information technology whenever I can at restaurants, and figured out how to make an easy, tasty version at domicile. People take the selection to eat the chili verde with a fork or in tortillas with a diverseness of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my firm. —Julie Rowland, Salt Lake City, Utah

Lime Chicken with Salsa Verde Sour Foam

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Potato Tot-chos

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Texas Tacos

I created this recipe by combining a agglomeration of taco ingredients that my kids similar. Once it'south ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill up taco shells later an afternoon of rigorous soccer exercise. —Susan Scully, Bricklayer, Ohio

Spicy Shredded Chicken

I honey Mexican food, but non the high calorie count that frequently comes with information technology. This like shooting fish in a barrel dish is healthy, delicious and a definite oversupply pleaser! I similar to serve the craven with warm tortillas, rice, beans and salsa. For an equally awesome dish, yous can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona

Chicken Taco Pie

This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put information technology together in the forenoon and popular information technology in the oven when we get dwelling. —Karen Latimer, Winnipeg, Manitoba

Southwest Pork Tenderloin

When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it'south been a staple ever since. —John Cox, Seguin, Texas

Blackness Bean & Corn Quinoa

Some vegan quinoa recipes are boring, just this one definitely isn't. My daughter'due south higher asked parents for the best quinoa recipes to utilize in the dining halls. This salubrious quinoa recipe fits the nib. —Lindsay McSweeney, Winchester, Massachusetts

Southwest Skillet Chops

This is one of my become-to meals considering I usually have the ingredients to make these pork chops in my kitchen. I can't get plenty of the corn savour. —Linda Cifuentes, Mahomet, Illinois

Mom's Castilian Rice

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Honey-Lemon Chicken Enchiladas

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Summer Garden Fish Tacos

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Enchilada Chicken

We enjoy southwestern flavors and this half-dozen-ingredient recipe never gets deadening. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana

Cozumel Ruby Snapper Veracruz

Cozumel, United mexican states, is home to magnificent Veracruz-fashion red snapper. You tin can't bring information technology domicile, so create your own. Try parchment newspaper instead of the foil bundle. —Barb Miller, Oakdale, Minnesota

Craven and Mango Tortilla Bowls

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Italian Burritos

My family is very picky, so I created this Italian burrito loaded with beefiness, cheese and sauce to satisfy everyone. Information technology turned out dandy! —Donna Holter, Centennial, Colorado

Three-Bean Chili with Polenta Crust

Like shooting fish in a barrel to get together, this zesty ane-dish meal is ideal for a busy weeknight or to serve concluding-minute guests. Dial downwardly the heat by using a Mexican blend instead of the chili seasoning.—Gilda Lester, Millsboro, Delaware

Turkey Mole Tacos

In contrast to traditional tacos, these gustation complete as is, without further garnishes or sauces. I've also made this using seize with teeth-sized pieces of chicken thighs and increasing the cooking time appropriately. —Helen Glazier, Seattle

Tortilla Crisis Turkey Cutlets

I was inspired to create more than Southwestern-flavored foods from our travels at that place. This is a groovy way to use leftover chips and salsa. You can substitute craven cutlets for the turkey if you like. —Lisa Varner, El Paso, Texas

Slow-Cooker Carnitas

We shared these flavor-packed tacos with friends from church who came over to assist u.s. motility. They're so good, I put them on my blog, manilaspoon.com! The ho-hum cooker makes this recipe extra easy, and I love that whenever I brand information technology, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut

Sausage-Egg Burritos

My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. Past adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both calorie-free and satisfying.—Wendy M. Ball, Boxing Creek, Michigan.

Unproblematic Grilled Steak Fajitas

After moving to a new state with two toddlers in tow, I came upwardly with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-fe skillet. —Shannen Mahoney, Odessa, Missouri

Bean & Bacon Griddle Burritos

These griddle burritos with bacon and veggies brand an awesome mitt-held meal. I use fresh pico de gallo when I can, but a jar of salsa works if that's what you've got. —Stacy Mullens, Gresham, Oregon

Tedious-Cooker Beef Tostadas

I dedicate these tedious-simmered tostadas to my married man, the merely Italian man I know who can't become enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania

The Ultimate Fish Tacos

This recipe is my favorite meal to prepare. Adding my own personal impact to the marinade makes my fish tacos pop with season. I warm corn tortillas on the grill and add salsa, cilantro, imperial cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California

Green Chile Ribs

I like my food with a spicy kicking; my wife does not. These ribs with greenish chiles adjust her taste. For more than firepower, add together cayenne or jalapenos. —Guy Newton, Nederland, Colorado

Sassy Salsa Meat Loaves

Here's a twist on classic meat loaf. You lot can make these loaves alee, and they'll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

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Source: https://www.tasteofhome.com/article/skinny-margarita/

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