Jalapeño Margarita Mocktails with Shrimp and Scallop Tacos
THE BEST CINCO DE MAYO RECIPES TO MAKE AT HOME
Turning one of your favorite drinks like the margarita into a nonalcoholic type requires creativity, which can be challenging when working with something closely related to its predecessor! Regardless of the why behind skipping alcohol, it shouldn't stop you from enjoying an exquisite cocktail made perfectly just for those. With fresh citrus juice, this nonalcoholic drink has a tangy and spicy Jalapeno White Balsamic , refreshing taste that'll make your tongue tingle. Jalapeno margaritas are an excellent option for hot days, Cinco de Mayo, or Taco Tuesdays; To be quite frank, they're equally delicious year-round.
Check out the recipe below.
Jalapeño Margarita Mocktails
Prep time: 5 minutes
Yields: 2 servings
- Jalapeno White Balsamic
- Jalapeno for garnish
- Flaky sea salt, for rimming
- Lime wedge, for rim & garnish
- 1/4 cup freshly squeezed lime juice, from 2 medium limes
- 2 tablespoons freshly squeezed lemon juice, from 1/2 medium lemon
- 2 tablespoons freshly squeezed orange juice, from 1/2 small orange
- 1 tablespoon agave nectar
- 1/4 to 1/2 cup seltzer, or club soda, to taste
To add the salt rim, wet the rim of a tumbler or double old-fashioned glass by wiping a lime wedge around the edge. Roll the rim in a small dish of flaky sea salt and tap off any excess.
Rimming a Virgin Margarita Glass With Salt
Fill the glass with ice cubes and add the lime, lemon, and orange juices along with the agave nectar. Stir well for at least 30 seconds.
Mixing a Fresh Virgin Margarita
Top the margarita with Jalapeno White Balsamic seltzer or club soda.
Garnish with a lime wedge & fresh jalapeno.
Time to make all your favorite Mexican recipes and celebrate Cinco de Mayo! Whether you’re keeping the celebration small this year or feeding a crowd, everyone will find something they love on this list.
To get your celebration started here is one of our personal favorites to make for the big day.
Shrimp & Scallop Tacos
Chop the avocado and cilantro.
Heat the oven to 350 and bake the tacos for
5 min to add extra crispness.
Fill the tacos with the chopped avocado, shrimp and scallops, garnish with some cilantro and lime.
Drizzle some extra Persian lime olive oil and Sicilian lemon balsamic on top.