Tacos, tostadas, nachos, or enchiladas?  We may not be able to agree on what to order, but we can all find common ground in guacamole, the delicious, creamy green stuff that can’t help but pop into all of our Mexican restaurant dreams.  Served with all the tortilla chips you can eat, what’s not to love about Cinco de Mayo?

Add some zip to your fiesta with this Margarita Guacamole and get some healthy fat, vitamins C & K, and 40% of your daily fiber while you’re at it.  This recipe from the California Avocado Commission is a fun spin on the popular dip.  Serrano peppers add a bit of heat –  tequila makes it a party.  You can mash your avocados smooth or leave a bit of chunk for texture.

Too many times I have discovered my avocados aren’t ripe enough, or too ripe, or I am just plain time crunched, so I make it a point to always keep some store-bought guacamole in my freezer.  The brand I like is nothing more than avocado, lime and salt.  It’s great served as is, but can also be enhanced with some chopped cilantro and minced serrano or jalapeño pepper.  Find a brand you like and keep it in your freezer.   You never know when you’ll need guacamole.

Sneak some veggie sticks in there with those chips –  carrot, celery, jicama, bell pepper, and cucumber – and don’t be surprised when they disappear, because veggies are just so much more enticing when they’re dipped in something good.

Make this your own, leaving out anything you don’t like.  If you want to skip the avocado mashing, buy some store-bought guacamole and go from there.  Add the tequila a bit at a time.  You may find that less is more, or more is better!

Margarita Guacamole

  • 4 medium avocados, seeded and peeled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 3 tablespoons good quality tequila
  • 2 cloves garlic, minced
  • 3 tablespoons minced red onion
  • 2 teaspoons minced serrano pepper (optional)
  • 2 tablespoons finely chopped cilantro (optional)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper

Mash avocados In a medium bowl, leaving some chunks if desired.  Add lime juice, orange juice, and tequila, and garlic, onion, serrano, cilantro, salt and pepper.  Taste and adjust seasonings.

Serve with tortilla chips or cut up veggies.


Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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