Margarita Salt Recipes

Margarita Salt Recipes

Traditional Margarita

Prep: 10 mins

Servings: 1


1 wedge lime

1 teaspoon FleurT Margarita Salt, or as needed

1 cup ice cubes, or as needed

2 fluid ounces white tequila

1 ½ fluid ounces triple sec

1 fluid ounce freshly squeezed lime juice



Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. 

Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.

Strain margarita into the chilled glass.

Marinade for Steak Fajitas


¼ cup olive oil

¼ cup orange juice

1 tablespoon lime juice

3 cloves garlic

2 tablespoons FleurT Margarita Salt

1 teaspoon coriander powder



Mix all ingredients in a bowl and rub thoroughly on steak of your choice. Allow to marinade for no less than 2 hours but no more than 24 hours. Grill to perfection.


Holy Guacamole


2 ripe avocados

1/4 teaspoon FleurT Margarita Salt, plus more to taste

1 tablespoon fresh lime juice

3 tablespoons minced red onion or thinly sliced green onion

1 jalapeño chili, stem and seeds removed, minced

2 tablespoons cilantro (leaves and tender stems), finely chopped

Pinch freshly ground black pepper

1/2 ripe tomato, chopped

Tortilla chips, for serving



Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.

Using a fork, roughly mash the avocado. (The guacamole should be a little chunky.)

Sprinkle with salt and lime juice. The acid in the lime juice will help delay the avocados from turning brown.

Add the chopped onion, cilantro, black pepper, and jalapeno. Jalapeno peppers vary individually in their spiciness. So, start with a half of one jalapeno and add more to the guacamole to your desired degree of heat.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Serve with tortilla chips.

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