How to Make a Skinny Margarita
Updated: Apr. 07, 2021
Learn how to make a skinny margarita with plenty of fresh flavor—and fewer calories than the original cocktail.
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Even though they taste so good, margaritas have a reputation of being not so good for you. The classic cocktail is packed with alcohol, sugar and, often, extra-large serving sizes—especially if you’re ordering one alongside some fantastic Mexican food.
But don’t fret. You can make a skinny cocktail that tastes just as good 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” because it’s lower in calories, sugars and carbs than traditional margarita recipes. Melissa points out that the typical 8-ounce restaurant margarita has about 450 calories when it’s served on the rocks. This version is only 130 to 180 calories, depending on if you add any sweetener. Whoa! This light libation also has around 17 grams of carbs—which is less than half of the amount in the classic house margarita.
How to Make a Skinny Margarita at Home
Ingredients
- 1 1/2 ounces high-quality tequila
- 1 ounce fresh lime juice (about 1 lime)
- 1/2 ounce fresh orange juice (about 1/2 orange)
- 2 teaspoons agave nectar or simple syrup
- 1/2 ounce triple sec or orange liqueur
- Coarse salt
Instructions
Step 1: Coat the rim with salt
If you prefer a salt-rimmed glass, use a wedge of lime to moisten the rim of the glass, then dip into a plate filled with coarse salt. Fill your glass with ice.
Step 2: Shake and pour
Combine margarita ingredients in a cocktail shaker with a few cubes of ice. Shake well and strain into the prepared margarita glass. Garnish with a lime slice and enjoy!
Tips for Making a Skinny Margarita
We asked one of our Test Kitchen’s cocktail aficionados, James Schend, to weigh in on how to make the best margarita. Here are a few pointers he swears by to upgrade your skinny sipper:
- When juicing limes or oranges, roll them on the counter while firmly pressing down. This helps get the most juice out of them. You can also microwave them for about 10 seconds to get the most juice.
- If you don’t have any salt on hand—or you feel like trying something new—try lining the rim with sugar or Tajin seasoning, or even a little ground chile powder for a kick!
- There is nothing better than freshly squeezed juice, but that can be a pain if you’re making a big batch of margaritas. To spread out the prep time, juice an hour or two before you plan to serve and keep the juice in the fridge until you need it. You could also prepare your skinny margaritas ahead of time and store in a pitcher in the fridge.
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. You can also substitute the agave nectar with liquid stevia. Just remember that it will not be a 1-to-1 substitution because artificial sweeteners are much sweeter. Try starting with a few drops and adjust to taste.
Make it frozen
In the mood for a frozen skinny margarita instead? Blend all the ingredients with 1/2 cup of the frozen fruit of your choice and a few ice cubes.
Mix it up
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 also go well with fruit additions.
Ready to experiment even more? Learn how to make margaritas three different ways.
Serve with Light Mexican-Inspired Dishes
Fiesta Beef & Cheese Skillet CobblerI tweaked my beefy skillet cobbler until it achieved the wow factor. It's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois
No-Fry Black Bean ChimichangasMy chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Beef Brisket TacosBirthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. We always counted brisket tacos because the brisket could be made in the oven or a slow cooker. —Yvette Marquez, Muy Bueno Recipes + Stories, Littleton, Colorado
Grilled Beef ChimichangasI 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
Beef-Wrapped Stuffed PeppersWe love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Chickpea & Chipotle TostadasI often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas
Southwest Flank SteakA perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you have a hungry crowd to feed. — Kenny Fisher, Lancaster, Ohio
Chicken & Spanish Cauliflower "Rice"I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I’ve changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. —Megan Schmoldt, Westminster, Colorado
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Lime-Cilantro TilapiaI have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
Spicy Shredded ChickenI love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Sausage-Egg BurritosMy husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.
Bean & Bacon Griddle BurritosThese griddle burritos with bacon and veggies make an awesome hand-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
Originally Published: May 13, 2019
