I worked at a taqueria in college for about a year, and the guacamole recipe I picked up there is the one I still use. It’s simpler than most of the versions online, with no tomato and no sour cream, just avocado, lime, onion, cilantro, and salt. That’s genuinely all it needs.
Why You’ll Love This Recipe
- Ready in about 10 minutes with no cooking
- Only a handful of ingredients, all easy to find
- Naturally vegan and gluten free
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Ripe avocados | 3 | They should give slightly when pressed |
| Lime juice | 2 tbsp | Fresh only, bottled juice tastes flat here |
| White onion, finely diced | 3 tbsp | Soak in cold water first if the bite is too strong for you |
| Fresh cilantro, chopped | 2 tbsp | Leave out if you’re in the camp that thinks it tastes like soap |
| Jalapeno, minced | 1 tbsp | Remove seeds for less heat |
| Salt | 1/2 tsp, to taste | Start with less and add more as needed |
Pro tip: leave the guacamole a little chunky. Overmixing turns it into a paste and you lose the texture that makes it worth eating with a spoon straight from the bowl.
Kitchen Tools & Equipment
- A sturdy bowl for mashing
- A fork or a molcajete if you have one
Step by Step Instructions
Step 1: Prep the Ingredients
Halve and pit the avocados, then scoop the flesh into a bowl. Dice the onion and jalapeno, and chop the cilantro.
Step 2: Start Mashing
Mash the avocado with a fork, leaving some chunks rather than mashing it completely smooth.
Step 3: Add Layers of Flavor
Stir in lime juice, onion, cilantro, jalapeno, and salt.
Step 4: Bring It All Together
Taste and adjust the salt and lime juice as needed.
Step 5: Serve and Enjoy!
Serve right away with tortilla chips, or as a topping for tacos and grilled meat.
Expert Tips & Common Mistakes to Avoid
Tips:
- Press plastic wrap directly onto the surface of the guacamole if you’re storing it, to slow down browning.
- Add the lime juice right after mashing the avocado. It helps keep the color brighter for longer.
Mistakes:
- Mashing the avocado completely smooth, which loses the texture that separates good guacamole from bland avocado paste.
- Adding too much salt at once. It’s easier to add more than to fix an oversalted batch.
Recipe Variations & Customizations
- Already vegan and gluten free as written.
- Spicy or Mild: leave the jalapeno seeds in for more heat, or skip the pepper entirely for a milder version.
- Add diced tomato if you want it, even though the traditional version at the taqueria never included it.
What to Serve With This Dish
This is the natural partner to walking tacos or any taco night spread, and it works just as well with plain tortilla chips.
How to Store & Reheat Leftovers
Storage: press plastic wrap directly against the surface and refrigerate for up to 2 days. It will brown slightly on top, which is normal and doesn’t affect the taste underneath.
Reheating: not applicable, this is served cold.
Freezing: not recommended, since the texture turns watery and separated once thawed.
FAQs About This Recipe
How do I keep guacamole from turning brown?
Press plastic wrap directly onto the surface so no air reaches it, and store it in the fridge rather than at room temperature.
Can I make this without cilantro?
Yes, just leave it out. Some people taste something soapy in cilantro due to genetics, and the guacamole still works fine without it.
Final Thoughts
I’ve tried fancier versions with pomegranate seeds and bacon bits over the years, but I always come back to this plain version. Sometimes the simple thing really is the better one.
Save this one, it’s worth having memorized.
