Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!
| 2 tablespoons kosher salt |
| 2 teaspoons finely grated limes zest, divided |
| 1 lime wedge |
| 1 avocado, pitted, peeled |
| 3/4 cup plus 2 tablespoons tequila blanco |
| 3/4 cup triple sec |
| 3/4 cup fresh lime juice |
| 2 tablespoons chopped fresh cilantro |
| pinch of cayenne pepper |
| 8 limes wheels |
Source: bonappetit.com
