Learn how to make a skinny margarita with plenty of fresh flavor—and fewer calories than the original cocktail.
How to Make a Skinny Margarita
Updated on May 02, 2024
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
Naked Fish TacosThis is one of my husband's all-time favorite meals. I've even converted some friends to fish after they've eaten this. I serve the dish with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
Shredded Beef TacosA slow cooker full of tender, tomato and chili-braised shredded beef for tacos or burritos is a cheat code to making a meal that will satisfy a crowd with very little effort.
Baked Beef TacosUpgrade your usual Tuesday night taco with this clever (and tasty!) oven baked tacos recipe.
Quinoa & Black Bean Stuffed PeppersIf you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA
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
Grilled Onion & Skirt Steak TacosThese juicy skirt steak tacos feature a simple lime marinade, are grilled alongside onions, and are easy to throw together for a taco night. They're brimming with hearty flavor and are a total crowd-pleaser. Serve them with fresh lime, guac, and your favorite corn salsa.
Chicken Tamale CasseroleEveryone will love the layers of flavor in this chicken tamale casserole: a tender cornbread base, chicken bathed in enchilada sauce and a topping of gooey cheese, all combined into one comforting dish.
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
Brisket TacosBrisket tacos are perfect for tailgates, family get-togethers and potlucks. Use a slow cooker to make tender beef brisket. Then, set out your favorite toppings for DIY tacos.
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
Fajita in a BowlPull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
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
Chile Verde PorkThis minimal-effort chile verde pork is a little spicy and very versatile, so you can transform one batch into a multitude of dishes.
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
Mushroom TacosMushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.
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
Black Beans with Bell Peppers & RiceMy meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina
Chili VerdeOur chili verde recipe features melt-in-your-mouth pork shoulder slow-cooked in a bright, richly flavored green chile sauce. Serve it over rice, with tortillas or by itself with a nice cold beer.
Lime Chicken with Salsa Verde Sour CreamWhenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. —Ellen Fowler, Seattle, Washington
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
Texas TacosI created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, 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
Chicken Taco PieThis is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. —Karen Latimer, Winnipeg, Manitoba
Southwest Pork TenderloinWhen living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. —John Cox, Seguin, Texas
Quinoa and Black BeansQuinoa and black beans is a tasty dish that's also a great source of protein. It's simple to make and perfect for meal prepping because it lasts for a few days in the fridge and freezes well.
Spanish Rice with Ground BeefFor a fast and flavorful dinner, look no further than this Spanish rice with ground beef—it's the ultimate one-skillet dinner when you only have 20 minutes to cook.
Honey-Lemon Chicken EnchiladasHoney, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona
Carne GuisadaWhile living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
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
Enchilada ChickenWe enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana
Cozumel Red Snapper VeracruzCozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Italian Burritos My family is very picky, so I created this Italian burrito loaded with beef, cheese and sauce to satisfy everyone. It turned out great! —Donna Holter, Centennial, Colorado
Turkey Mole TacosIn contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I’ve also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. —Helen Glazier, Seattle
Slow-Cooker CarnitasWe shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
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.
Simple Grilled Steak FajitasAfter moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri
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
Slow-Cooker Beef TostadasI dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
The Ultimate Fish TacosSavor these delicious paprika-spiced mahi mahi tacos with a tangy twist of salsa verde and fresh vegetable toppings in just 30 minutes.
Green Chile RibsI like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. —Guy Newton, Nederland, Colorado
Sassy Salsa Meat LoavesHere's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland
