Let’s be honest: avoiding alcohol altogether is a great way to save money, especially if you’re going out to bars and restaurants a lot. While cocktails are delicious, they’re not a necessity and definitely fall under the “treat yourself” category. However, if you’re looking for a unique adult beverage at home that won’t break the bank, give my refreshing Avocado Margarita a try! Avocado in a cocktail might sound weird, but don’t knock it ’til you try it! It was the signature drink at my former restaurant, too, and it’s perfect for Cinco De Mayo, summer cookouts, or your next taco Tuesday!

Easy Recipe for Avocado Margaritas

Get ready to experience a flavor explosion like no other; this avocado margarita cocktail is seriously creamy, tangy, and subtly sweet. I like to use airplane bottles instead of buying a whole bottle of alcohol—it’s a great way to save money if you don’t imbibe often. Depending on the liquor store, you can usually find some pretty good quality tequila in small quantities. This margarita is full of flavor thanks to the citrus zest, ripe avocado, and fresh cilantro, so buying a cheaper tequila won’t be as noticeable, flavor-wise. Or, you can leave the tequila out altogether and still enjoy a super satisfying mocktail version!

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Avocado Margarita Recipe

This creamy Avocado Margarita is made with ripe avocado, fresh citrus, and a splash of tequila for a unique twist on the classic cocktail.

Course Drinks

Cuisine American, Mexican

Total Cost ($4.07 recipe / $2.04 serving)

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 margaritas (1 cup each)

Calories 286kcal

Author Jess Rice

Equipment

• Fixed Blade Blender

Ingredients

• ½ avocado $0.50
• 1 large navel orange (1/3 cup orange juice + 2 tsp orange zest, divided) $0.77
• 1-2 limes (3 Tbsp lime juice + 2 tsp lime zest) $0.50
• 2 airplane bottles of Blanco tequila* $1.98
• 2 Tbsp agave syrup** $0.28
• 2-3 sprigs fresh cilantro + extra for garnish $0.03
• 2 cups ice $0.00
• 1 tsp salt $0.01

Instructions

• Pit and remove flesh from 1 ripe avocado, dividing it into quarter segments to freeze. Freeze until solid.
• Zest the orange and lime.
• Once zested, juice both the orange and the lime. If your orange and lime aren’t juicy enough, you may need to pick up an extra of each, just to be safe. You need at least 1/3 cup orange juice and 3 Tbsp lime juice.
• Add avocado, airplane bottles of tequila, orange juice, 1 tsp orange zest, lime juice, agave syrup (or honey), a few sprigs of fresh cilantro, and ice to a blender and blend until very smooth.
• Combine remaining 1 tsp orange zest, lime zest and salt.
• Rim 2 rocks glasses by twirling the top of the glass in any leftover remnants of citrus juice. (If you don’t have any juice left, brushing the rim of the glasses with a little bit of agave syrup or honey with your finger will help the salt and zest stick!)
• Then, twirl the glass rims in the salt and zest mixture.
• Fill each glass with avocado margarita. Garnish with a little extra fresh cilantro and a slice of lime if you have extra on hand.

See how we calculate recipe costs here.

Notes

*About 3.4 ounces, just under ½ cup if you’re using a bigger bottle.

**Honey will also work in the same amount.

This recipe works best in a fixed-blade blender. I used a blender with removable blades at the studio, and while it worked, I had to scrape down the sides of the blender often so the blades would catch the mixture.

Nutrition

Serving: 1margarita | Calories: 286kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Sodium: 1181mg | Fiber: 4g

how to make an Avocado Margarita step-by-step photos

Gather all of your ingredients.

Zest the citrus: Carefully zest 1 large navel orange and 1-2 limes. I usually get about 1 Tbsp of zest from a large navel orange and 2 tsp of zest from a large lime. You need 2 tsp of orange zest and 2 tsp lime zest total for this recipe (avoid zesting the white pith underneath the peel as this is bitter…it’s just the colorful peel we want!)

Juice the citrus: Once zested, juice your orange and lime(s). You need 1/3 cup of orange juice and 3 Tbsp of lime juice. I like to have a spare orange and lime on hand just in case my citruses aren’t juicy enough.

Blend: Add ½ a frozen avocado, 2 airplane bottles of tequila, 1/3 cup orange juice, 1 tsp orange zest, 3 Tbsp lime juice, 2 Tbsp agave syrup or honey, a few sprigs of fresh cilantro, and 2 cups ice to your blender.

Blend until the mixture is smooth and has no large lumps of avocado or ice.

Make the rim: Mix together the remaining 1 tsp orange zest, 2 tsp lime zest, and 1 tsp salt in a small bowl.

Now, press 2 rocks glasses into any leftover citrus juice. If you don’t have any juice left, use your finger to brush the rims with a little agave or honey.

Twirl the glass rims into the zest and salt mix. The juice/agave on the rim will help it stick and make a delicious zesty-salty garnish!

Serve: Pour your homemade avocado margaritas into each glass. I had some leftover cilantro and lime slices, so I used them to garnish my glasses. Serve immediately, and enjoy!

Serving Suggestions

This creamy avocado margarita is made to pair with a fun, flavor-packed spread! I love starting things off with my air fryer tortilla chips—they’re super crispy and perfect for scooping up my hearty black bean dip, which is creamy and protein-packed. If you’re feeling cheesy, our queso fundido is melty, bubbly, and totally irresistible when paired with the homemade tortilla chips. For something more filling, I think you’ll love our budget-friendly ground beef fajitas, which are loaded with peppers and onions, or our saucy chicken enchiladas.

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