Spicy margs were first introduced to me by the boyfriend Nevin. He ordered one at our local taco joint last year, and I reallyyy wanted to love it, but they were far too intense for me. Too spicy. I can handle some heat, but too much and I start cryin’ (literally) haha.
IF you let the habaneros infuse for too long (which he ended up doing by accident because he couldn’t get the peppers out of the bottle LOL), it can be a little dangerous to your taste buds.
So do this with care people. You’ve been warned! And the spicy marg salt on the edge of the glass is perfect. Gives it that extra little kick.
And we can’t forget the tacos!! These are the best tacos I’ve ever made. Yup. I’m saying it. SO good. The potatoes are so flavorful and full of texture. And the soft tortillas are key here! AH. I love Mexican food.
Nevin and I are moving to Pittsburgh in the summer (yup, Pennsylvania!) for him to do a phD program, and one of the things I will miss most about California is Mexican food. So I definitely have to get better at making it myself!
Anyways. You can do so many things with both of these recipes. Add some seasonal fruit to the margs (like strawberries would be so good!) and oh my goodness alllll the taco possibilities are endless. This perfect tomatillo guac would be delicious on ’em, just sayin’. For these babes I just threw on some pico de gallo & I whipped up an easy spicy crema with greek yogurt.
I did some of the prep ahead of time so I wouldn’t have to do so much the day of. For the margs, you can totally make the simple syrup and infuse the tequila beforehand. And I cooked up the potatoes for the tacos the night before, as well as did the chopping for the veggies etc., so all I have to do the day of is assemble everything. Easy peasy. Marg & taco party time!
Habanero Margaritas: (Yield: 4 margaritas)
1 habanero pepper, sliced & seeds removed
16 ounces tequila blanco
6 ounces lime juice
2 ounces lemon juice
1 cup simple syrup (see below)
salt, sugar & cayenne (mixed for the glasses)
For the simple syrup, bring one cup water and a half cup of sugar to a simmer in small saucepan until the sugar dissolves. Set aside to cool.
Wearing gloves, thinly slice one habanero pepper and remove the seeds. Place in a 20 ounce jar, and pour in 16 ounces tequila. Allow to infuse for 3-5 hours. After they’ve sat, strain out the peppers and discard them.
For each margarita, the ratios are 2 ounces tequila, 2 ounces juice, 1 ounce simple syrup. Mix together the tequila, juices & simple syrup in a shaker or a jar with ice. Rub the edge of the glasses with a lime, and dip in the salt mixture to coat the rim. Add ice and pour over your shaken margarita! Garnish with lime wedges and enjoy!
Taco tortillas (corn or flour)
4 yellow potatoes, washed and cubed
1 tablespoon ap flour
1 tablespoon olive oil
1 teaspoon each: cumin, chili powder
salt & pepper to taste
Other desired toppings! Here are mine:
Shredded Mexican cheese
Spicy yogurt sauce (1/2 cup greek yogurt, juice of 1 lime, chopped fresh cilantro, hot sauce, cumin & chili powder)
Preheat the oven to 400 degrees. Whisk together the flour, cumin, chili powder & salt/pepper. In a bowl, toss together the potatoes with the olive oil. Add the dry ingredients and toss to coat. Spread them on a foil lined baking sheet and bake for 20 minutes (toss them around halfway through).
Prepare all of your other taco ingredients, heat up your tortillas and assemble as desired. Enjoy!
iiiif you happen to need a dessert for a Cinco de Mayo partay, and aren’t sick of tequila yet…here’s some Margarita Cupcakes I made on the blog years ago. What’s better than margs on margs?
Happy Cinco de Mayo y’all!