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This easy guacamole recipe is made with ripe avocados, fresh lime juice, red onion, and cilantro. It’s delicious as a dip with tortilla chips or served with tacos and burrito bowls!
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 0 minutes
- ⏱️ Total Time: 10 minutes
- 🍽️ Servings: 4 people
- 🏷️ Calories: ~164 calories
- 🍳 Cook Method: Mix
- ✨ Flavor Profile: Creamy avocado with tangy lime juice, crisp red onion, and fresh cilantro
- 🧩 Difficulty: Easy (Perfect for serving with chips, tacos, or burrito bowls)
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Simple Guacamole Recipe
Since I’ve been sharing a few of my favorite Mexican recipes lately, I wanted to add this simple guacamole recipe to the mix.. It is one of those versatile staples I love having on the table whenever we are making tacos, burrito bowls, or setting out tortilla chips. The richness of ripe avocados paired with bright lime juice, sharp red onion, and fresh cilantro comes together effortlessly with just a handful of ingredients.
This recipe uses only five ingredients and takes mere minutes to pull together, making it easy to whip up alongside dinner. Whether you like yours chunky or on the creamier side, you can easily adjust the consistency to suit your taste. I recently paired it with my Tomato Salsa and Chipotle Chicken, and the combination was fantastic. I will also be sharing my Chipotle Chicken Tacos soon, which gives you another great way to use it!
Tips for the Best Guacamole
- Start with ripe avocados. Choose avocados that give slightly when gently pressed without feeling mushy. They should be soft enough to mash easily, with fresh, creamy flesh inside. If you are unsure how to check for ripeness, see my How To Cut An Avocado guide, where I also share how to prep and store leftover avocado.
- Use a food processor for a creamier base. I like pulsing the avocados a few times in a food processor so the base is mostly smooth while still keeping a few chunky bits intact. If you prefer a chunkier style, mash the avocado with a fork instead and stop as soon as you reach your preferred consistency.
- Taste and adjust the seasoning. Avocados vary in size and richness, so the exact amount of salt and lime juice you need can shift slightly. Once everything is combined, give it a taste and add a pinch more salt or a squeeze of lime if needed.
- Mix gently. After adding the red onion, cilantro, and seasonings, fold everything together just until combined. Stirring too aggressively breaks the avocado down further, leaving you with a heavier, pastier consistency than you want.
- Chill before serving, if preferred. I prefer mine chilled, so I usually let it sit in the refrigerator for about 30 minutes before serving. You can also enjoy it right away at room temperature if you do not want to wait.
Ingredients You’ll Need
- Avocados
- Lime juice
- Red onion
- Cilantro
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Go With Fresh Lime Juice
Freshly squeezed lime juice adds the bright acidity needed to cut through the rich, heavy avocado. Bottled juice works in a pinch, and lemon juice is a decent backup, though both will taste slightly flatter than fresh lime.
Pro Tip #2: Dice The Red Onion Finely
Red onion adds a mild bite, subtle sweetness, and a crisp crunch that breaks up the creamy avocado. White onion works too if you want a sharper kick. Just make sure to dice it small so you get a little in every bite without chewing on big raw chunks.
Pro Tip #3: Stick To Fresh Cilantro
Fresh cilantro brings a clean, grassy brightness that lifts the whole bowl. Skip dried cilantro here because it loses its flavor and turns gritty in cold dips. If you do not like cilantro, simply leave it out.
How To Make Guacamole
Start by prepping your avocados using my How To Cut An Avocado guide, then scoop all the green flesh into a mixing bowl.
Pro Tip: Make sure you are using ripe avocados that give slightly when squeezed so they mash effortlessly.
Grab a fork and mash the avocados until they break down into smaller pieces, stopping once you reach the consistency you like. If you want a smoother finish like I do, toss them into a food processor and pulse just a few times so you still keep a bit of texture.
Pro Tip: Stick to short, quick pulses in the food processor rather than letting it run continuously, which can turn the avocado into a watery puree.
Next, toss in the fresh lime juice, salt, finely diced red onion, and chopped cilantro.
Pro Tip: Getting that lime juice in early adds bright acidity and helps keep the avocado looking vibrant.
Use a spoon or spatula to gently mix everything together until the ingredients are evenly distributed.
Pro Tip: Try not to stir too aggressively so you do not smash out all the chunky bits you left behind.
If you are not eating it right away, lay a piece of cling wrap directly over the guacamole and pop it in the fridge until it is time to eat. I personally prefer mine chilled, so I like letting it rest in the refrigerator for about 30 minutes beforehand.
Pro Tip: Press the cling wrap directly onto the surface of the guacamole to push out air pockets. Limiting oxygen exposure is the easiest way to slow down oxidation and keep the top from turning brown.
Once you are ready to dig in, peel off the cling wrap and serve it up. It goes great with tortilla chips, or piled onto tacos alongside Chipotle Chicken and Tomato Salsa.
Frequently Asked Questions
Yes! You can prepare it a few hours ahead and store it in the refrigerator. For the best color and freshness, I recommend making it on the same day you plan to serve it.
Either is fine. I prefer mine chilled, so I usually refrigerate it for about 30 minutes before serving. You can also enjoy it right after making it if you prefer it at room temperature.
It is best enjoyed fresh, but leftovers can generally keep for 1 to 2 days in an airtight container in the refrigerator. Press cling wrap directly against the surface to help slow down browning. Some discoloration may still occur.
I don’t recommend freezing it. The avocado can become watery and lose its creamy texture after thawing, which affects the overall quality. It’s best enjoyed fresh or kept refrigerated for a short time.
This recipe is 164 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Mexican Recipes You Might Like
Guacamole
Ingredients
- 2 avocados
- 1 tablespoon lime juice
- ½ teaspoon salt
- 2 tablespoons diced red onion
- 1 tablespoon chopped cilantro
Instructions
- Prepare the avocados according to my How to Cut an Avocado guide and place the flesh in a bowl.
- Use a fork to mash the avocados into smaller pieces until you reach your desired consistency. Alternatively, pulse them in a food processor a few times, leaving some texture rather than blending until completely smooth.
- Add the lime juice, salt, diced red onion, and chopped cilantro to the mashed avocado.
- Gently mix everything until well combined.
- If you're not planning to serve the guacamole right away, cover it with cling wrap, pressing it directly against the surface to minimize air pockets. Refrigerate until ready to serve. I prefer mine chilled, so I let it sit in the fridge for 30 minutes.Pro Tip: Pressing the cling wrap directly against the guacamole limits its exposure to air, helping slow down oxidation and keep it from turning brown as quickly.
- When ready to serve, remove the cling wrap and enjoy the guacamole with my Tomato Salsa and Chipotle Chicken.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
