Creamy mashed avocado with lime, onion, and cilantro—scoop it with chips or pile onto tacos, rice bowls, and wraps.
Bright, Creamy Guacamole for Chips, Tacos, and More
A 15-minute guacamole that balances silky mashed avocado with lime, crunchy onion, and a touch of cumin—great for scooping, topping, or spreading.
This guacamole exists because simple, buttery avocado deserves a little pep: lime for lift, onion for snap, and jalapeño for a gentle heat. Mash it to the texture you like—chunky if you want a rustic scoop, smooth if you prefer it spreadable—and you’ve got a party starter or a weekday topper in under 15 minutes.
A few small choices make a big difference: toss in finely diced tomato but remove the seeds if you want less liquid; a pinch of ground cumin and a drizzle of extra-virgin olive oil add warmth and silkiness; and cilantro keeps everything bright. Taste as you go—more lime brightens, more salt sharpens—and the garlic rounds it out without stealing the show.
Practical tricks: add the lime juice as soon as you scoop the avocados to slow browning, and if you like a pretty presentation, serve a portion in the reserved avocado skins. Use the pit in the bowl while storing to help limit surface browning, or press plastic directly onto the guac and refrigerate.
This is perfect for chips and salsa boards, piled on tacos and rice bowls, or smeared inside wraps. It’s best the same day, but with the surface sealed and a squeeze of extra lime, it will keep for a few hours—stash it in the fridge and give it a quick stir before serving.
Ingredients
How to Make Best Guacamole
- Halve the avocados, remove the pits and scoop the flesh into a medium bowl; reserve the skins if you like them for presentation.
- Add the lime juice immediately and mash the avocado to your preferred texture using a fork or potato masher (chunky or smooth).
- Finely dice the red onion and roma tomato (remove seeds from the tomato if you want less liquid); seed and finely chop the jalapeño and mince the garlic. Add all to the bowl.
- Stir in the chopped cilantro, olive oil, ground cumin, kosher salt and black pepper; taste and adjust seasoning with more lime or salt as needed.
- If making ahead, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and prevent browning; refrigerate up to 24–48 hours for best color and flavor.
- When ready to serve, remove plastic, give the guacamole a quick stir and add a squeeze of lime if color has dulled; transfer to a serving bowl and garnish with a few cilantro leaves or a sprinkle of extra diced tomato if desired.
- Store leftovers in an airtight container with the pit(s) placed on top and plastic pressed to the surface; consume within 48 hours.
Recipe Card
Best Guacamole
Creamy mashed avocado with lime, onion, and cilantro—scoop it with chips or pile onto tacos, rice bowls, and wraps.
- Prep
- 15 min
- Servings
- 6
Ingredients
Instructions
- Halve the avocados, remove the pits and scoop the flesh into a medium bowl; reserve the skins if you like them for presentation.
- Add the lime juice immediately and mash the avocado to your preferred texture using a fork or potato masher (chunky or smooth).
- Finely dice the red onion and roma tomato (remove seeds from the tomato if you want less liquid); seed and finely chop the jalapeño and mince the garlic. Add all to the bowl.
- Stir in the chopped cilantro, olive oil, ground cumin, kosher salt and black pepper; taste and adjust seasoning with more lime or salt as needed.
- If making ahead, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and prevent browning; refrigerate up to 24–48 hours for best color and flavor.
- When ready to serve, remove plastic, give the guacamole a quick stir and add a squeeze of lime if color has dulled; transfer to a serving bowl and garnish with a few cilantro leaves or a sprinkle of extra diced tomato if desired.
- Store leftovers in an airtight container with the pit(s) placed on top and plastic pressed to the surface; consume within 48 hours.
Nutrition
- Carbohydrates
- 11.4
- Saturated Fat
- 2.3
- Sodium
- 387
- Fiber
- 7.4
- Unsaturated Fat
- 14.9
- Protein
- 2.3
- Fat
- 17.3
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 190
- Sugar
- 1.6