Skinny Cucumber Lime Spagarita Recipes

SKINNY CUCUMBER LIME SPAGARITA

Skinny Cucumber Lime SPAgarita image

Muddled cucumber and orange add a fresh new take on the skinny margarita.

Provided by Betty Crocker Kitchens

Categories Beverage

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

3 slices English (seedless) cucumber
1/2 orange slice
1 oz blanco tequila
3/4 oz clear orange-flavored liqueur
1/2 oz fresh lime juice
1/2 oz club soda, chilled
Lime slices, additional orange and cucumber slices, if desired for garnish

Steps:

Add cucumber slices and 1/2 orange slice to cocktail shaker; break up with muddler or spoon.
Add tequila, orange-flavored liqueur and lime juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass.
Top with club soda. Garnish as desired.

Nutrition Facts : Calories 140, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Drink, Sodium 0 mg, Sugar 8 g, TransFat 0 g

SKINNY CITRUS SHRIMP TACOS

Skinny Citrus Shrimp Tacos image

Tacos filled with warm citrus shrimp, fresh cucumber salsa and Greek yogurt crema are a smart and delicious skinny indulgence. Pair with a Skinny Cucumber Lime SPAgarita.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1 clove garlic, finely chopped
1 lb uncooked medium shrimp, peeled, deveined
2 plum (Roma) tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons orange juice
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Steps:

In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving (taco only), Sodium 530 mg, Sugar 3 g, TransFat 1 g

SPICY CUCUMBER MARGARITA

Spicy Cucumber Margarita image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup fresh lime juice (from 2 to 3 limes; reserve the squeezed limes)
1/4 cup sugar
1/4 cup fresh cilantro, leaves and tender stems separated
2 small jalapeno peppers, 1 halved and 1 thinly sliced and seeded
3 Persian cucumbers
1/2 cup kosher salt
3/4 cup anejo tequila
1/4 cup plus 2 tablespoons triple sec

Steps:

Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.

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