A no-frills, fresh guacamole that lets the avocado shine. Simple, authentic, and just plain delicious. The way it’s supposed to be.←Back to Taco Topping Recipes
2 large avocados
1 tablespoon lime juice, freshly squeezed
2 tablespoons cilantro, finely chopped
2 tablespoons red onion, finely diced
1 small jalapeño, seeded and finely minced
0.5 teaspoon salt (to taste)
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Mash the avocados with a fork until smooth but still slightly chunky.
Add the lime juice, cilantro, red onion, jalapeño, and salt to the bowl.
Stir gently until everything is combined. Taste and adjust salt if needed.
Serve immediately for the freshest flavor.
Chef's Notes
The most important decision happens at the grocery store: squeeze the avocado gently near the stem—it should yield slightly like a ripe peach, not feel like a rock or a stress ball. If all you find are firm ones, buy them a few days early and ripen them in a paper bag with a banana (the ethylene gas speeds things up). Traditional Mexican guacamole is made in a molcajete—a volcanic stone mortar and pestle that adds subtle texture and lets you crush the ingredients rather than mash them into baby food. If you don't have one, a fork works fine, but consider picking one up at a Mexican market; they're inexpensive, look impressive on your counter, and double as a conversation starter and potential home defense weapon. Don't over-mix—you want chunky texture, not avocado smoothie. The lime juice isn't just for flavor; the acid helps prevent browning, so add it immediately after mashing. Speaking of browning: the plastic wrap trick (pressed directly onto the surface) actually works, but the real solution is to make only what you'll eat because guacamole is meant to disappear within minutes of being made. If there's leftover guac, you made too much or you're eating with the wrong people.
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