The Best Strawberry Margarita Recipe

Organic Strawberry Margarita with Lime

Serve up this tasty frozen strawberry margarita alongside your favorite Mexican dish for a fun yet guiltless treat! These aren’t your average margaritas; we’ve skipped the artificial syrups and flavorings and blended together fresh, organic ingredients to create the ultimate healthy margarita.

Sweet strawberries and tangy lime blend together perfectly to create the refreshing sip you expect from a margarita. Gold tequila adds the kick to make this drink party-perfect. A splash of pomegranate juice adds an unexpected yet tasty tart touch to this delicious drink.

Try boosting your strawberry margarita by using organic tequila from 4Copas or 123 Tequila. Both brands are certified organic and just as satisfying as your average tequila. Back in 2011, Organic Authority conducted a blind taste test of organic tequila and conventional tequila. The results proved that organic tequila is worth a try with all 4 judges agreeing the organic tequila was smoother and sweeter than the conventional.

Invite over some friends and impress them with this delicious strawberry margarita!

Strawberry Margarita with Organic Tequila

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Frozen Strawberry Margarita Recipe

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Cook Time: 10 minutes

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Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 glass

Calories per serving: 186

Fat per serving: 0.1g

Saturated fat per serving: 0g

Carbs per serving: 23.3g

Protein per serving: 0.4g

Fiber per serving: 0.8g

Sugar per serving: 18.9g

Sodium per serving: 22mg

Cholesterol per serving: 0mg

Frozen Strawberry Margarita Recipe


  • 10 oz frozen organic strawberries
  • 2 cups water
  • ¼ cup lime juice
  • ¼ cup pure maple or agave syrup
  • 5-6 shots gold tequila
  • Splash of pomegranate juice
  • Sea salt or cane sugar to garnish


  1. Add frozen strawberries and water to a blender. Blend until completely pureed, scraping down the sides as needed.
  2. Next, add lime juice, syrup, and tequila and blend until well combined.
  3. Spread about ¼ cup sea salt or sugar on a plate. Dampen the rim of a glass and dip into the salt or sugar. Pour margaritas in your garnished glasses and enjoy!
  4. Store any leftover margarita in a pitcher in the fridge and stir well before serving.

Related on Organic Authority
Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo
‘Trifecta’ Guacamole Recipe with Fresh Basil, Cilantro, and Parsley
Vegan Nachos with Sweet Potatoes and Tofu Cream

Images via Karissa Bowers

The post The Best Strawberry Margarita Recipe appeared first on Organic Authority.

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Vegan Enchiladas: So Good You’ll Come Back For Seconds (and Thirds)!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

You can’t go wrong with serving a classic comforting dish like these vegan enchiladas. With a protein-rich filling, flavorful verde sauce, and creamy cashew cheese, this dish is certain to satisfy a crowd.

Green or “verde” sauce, which is made from tomatillos, is ideal for those who don’t enjoy spicy foods since it’s a much more mild option. It has a subtle kick from jalapeno but not enough to overwhelm the dish. Any mild heat present is counteracted by the cashew cheese’s creaminess.

Tomatillos are in season at the moment so the time is now to make this dish. You can find these husk-wrapped gems at most grocery stores. They are quite easy to cook with and will surprise you with their flavor. They resemble an unripe tomato but taste completely different. They have a tart and almost fruity flavor, which works perfectly in Mexican dishes.

An extra pang of tang is added by the cilantro lime tofu. This herby protein-packed filling is a great substitute for chicken in enchiladas. Marinating it for a couple of hours beforehand ensures the tofu will be anything but bland. So even carnivores will enjoy these vegan enchiladas!

Serve these vegan enchiladas alongside homemade refried beans and margaritas. You won’t be able to resist going back for seconds, or ahem, thirds!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

Vegan Enchiladas Recipe


  • For the sauce:
  • 2 cups vegetable broth
  • 10 tomatillos, de-husked and rinsed
  • 1 jalapeno, sliced and de-seeded
  • 2 garlic cloves
  • ½ lime, juiced
  • ½ teaspoon sea salt
  • For the cashew cream:
  • ½ cup raw cashews, soaked for 8 hours and drained
  • ¾ cup unsweetened almond milk
  • ½ lemon, juiced
  • For the filling:
  • 14 oz firm tofu, drained and pressed
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup cilantro, minced
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon coriander
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons sunflower oil
  • For assembling:
  • 12 corn tortillas
  • 1 tablespoon sunflower oil
  • 1 avocado sliced
  • Cilantro for garnish


  1. To make the filling, crumble the tofu into small pieces and place into a large bowl. Add the vegetable broth, lime juice, spices, and cilantro. Mix well and cover the bowl. Place in the refrigerator to marinate for at least 2 hours.
  2. To make the sauce, slice the tomatillos in half and place into a large pot. Add the sliced jalapeno, garlic cloves, vegetable broth, and sea salt. Heat over medium-high heat and bring to a simmer. Cook for 12-15 minutes, until all are softened.
  3. Using a ladle, transfer the tomatillos, jalapeno, garlic, and vegetable broth from the pot and pour into the blender. Blend until smooth. Set aside.
  4. Heat the oil in a large skillet over medium heat. Add the onion and saute for about four minutes, or until softened. Add the bell pepper and saute for an additional five minutes.
  5. Remove tofu from the refrigerator and drain any excess marinade. Add the tofu to the skillet with the onion and peppers and sauté for ten minutes, stirring occasionally. Remove from heat.
  6. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9 baking dish with oil. Spread a thin layer of green sauce in the bottom of the baking dish. Heat the tortillas in a skillet over medium-low heat. Fill each tortilla with a spoonful of tofu filling, a drizzle of green sauce, and roll tightly. Place in the pan. Repeat with all tortillas. Cover the enchiladas with the rest of the green sauce and drizzle with cashew cream.
  7. Bake for 20 minutes. Remove from the oven and let cool for five minutes. Top with sliced avocado, cilantro, and additional cashew cream if desired. Enjoy!



Related on Organic Authority
How To Make Tortillas From Scratch: A Healthy Mexican Recipe
4 Vegetarian Mexican Recipes to Make Meatless Monday a Fiesta!
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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