Make the kale juice: Combine kale, 1 teaspoon chopped jalapeño and water in a blender or food processor and pulse until thoroughly blended. Strain through fine mesh sieve.
Make the Coriander-Salt Rim: In a small plate, stir together ¼ teaspoon ground coriander with flaky sea salt. Rub the rim of two cocktail glasses with a lime wedge and then dip glasses in the coriander-flaky sea salt mixture; set aside.
Make the Cocktails: Muddle the jalapeno, ginger and remaining ¼ teaspoon ground coriander with a few ice cubes in a cocktail shaker. Add the tequila, lime juice, agave nectar and kale juice. Shake and strain into prepared margarita glasses.
Add more ice if desired and garnish with lime wedges and jalapeño. Cheers!