Tastenexa
All recipes
Mexican
Guacamole with Tortilla Chips
10 min total10 prep0 cook2 servings300 cal
VeganVegetarianFlexitarianPaleo
Ripe avocados are mashed with lime juice, diced tomato, red onion, and fresh cilantro for a bright, chunky guacamole. Ready in 10 minutes with no cooking, it's the perfect no-fuss snack or appetizer served with crisp tortilla chips.
Ingredients
produce
- 2avocado
- 2 tbsplime juice
- 1tomato
- 0.25red onion
- 2 tbspcilantro
pantry
- 100 gtortilla chips
- 0.5 tspsalt
Steps
- Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
- Finely dice the tomato and red onion, and roughly chop the cilantro.
- Add the lime juice and salt to the avocado and mash with a fork to your preferred consistency, chunky or smooth.
- Fold in the diced tomato, red onion, and chopped cilantro until evenly distributed.
- Taste and add more salt or lime juice as needed to balance the flavor.
- Transfer the guacamole to a serving bowl.
- Cover with plastic wrap pressed directly onto the surface if not serving immediately, to prevent browning.
- Serve with the tortilla chips alongside for dipping.
Tips
- Choose avocados that yield to gentle pressure at the stem end — underripe ones won't mash well.
- Mash the avocado to your preferred texture; leave it chunky for a rustic guacamole or smoother for dipping.
- Soak diced red onion in cold water for a few minutes before adding it to mellow its sharp bite.
- Press plastic wrap directly onto the surface of any leftover guacamole to slow browning.
