Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Guacamole
Fresh, chunky mashed avocado brightened with lime, cilantro, and diced onion.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Halve and pit the avocados, then scoop the flesh into a large bowl.
- 2
Mash the avocado to your desired texture with a fork, leaving some chunks.
- 3
Stir in the lime juice, onion, cilantro, jalapeno, tomato, garlic, and salt.
- 4
Mix gently to combine without overworking the avocado.
- 5
Taste and adjust salt or lime juice as needed.
- 6
Serve immediately with tortilla chips, or press plastic wrap directly onto the surface to store.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
3 g
Protein
14 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Guacamole comes from Mexican avocado preparations that long predate Tex-Mex restaurant menus, where ripe avocado is mashed with salt, chiles, and bright seasonings. In Tex-Mex cooking, the bowl often leans chunky and scoopable, with lime, cilantro, onion, jalapeno, and tomato giving the avocado enough contrast to stand up to chips, tacos, and grilled meats.
Listahan note
This version keeps the guacamole fresh and chunky instead of turning it into a smooth dip. The main priority is balance: enough lime and salt to wake up the avocado, but gentle mixing so the tomato and onion stay distinct.
Technique cues
- Mash the avocados before adding the tomato so you can control the texture without crushing the diced pieces into the dip.
- Add lime juice early because it seasons the avocado directly and helps keep the flavor bright while you finish the bowl.
- Taste after the guacamole sits for a minute. Onion, jalapeno, and salt spread through the avocado as they rest, so the final adjustment is more accurate.
Kitchen flow
- Parallel prep
- Dice the onion, jalapeno, tomato, and cilantro before opening the avocados so the mashed avocado spends less time sitting uncovered.
- Make-ahead
- Prep the vegetables a few hours ahead, then mash and mix the avocados close to serving for the freshest texture.
- Leftover move
- Spoon leftovers onto breakfast tacos, quesadillas, or a grilled chicken bowl where a slightly softer texture still works well.
- Cleanup rhythm
- Use one large bowl, one cutting board, and a fork; rinse the bowl soon after serving so dried avocado does not cling.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 ripe avocados
Creamy base
Purpose: Ripe avocados give guacamole its body, richness, and soft chunks.
Handling: Choose avocados that yield gently near the stem end, then scoop them into a wide bowl for easy mashing.
Adaptation: If one avocado is underripe, dice it small and fold it in for firmer pieces rather than trying to mash it smooth.
2 tablespoons lime juice
Bright acid
Purpose: Lime cuts through the richness of the avocado and keeps the dip from tasting flat.
Handling: Juice the lime before cutting the avocados so it can go in right after mashing.
Adaptation: Lemon juice works in a pinch, but it gives a sharper, less Tex-Mex profile.
1/4 cup diced white onion
Crunchy aromatic
Purpose: White onion adds bite and clean sharpness without making the guacamole heavy.
Handling: Dice it small so each scoop gets a little onion instead of one harsh chunk.
Adaptation: Rinsed red onion is milder and a little sweeter, though it changes the look of the bowl.
1/4 cup chopped cilantro
Fresh herb note
Purpose: Cilantro brings the green, citrusy edge that makes the avocado taste fresher.
Handling: Chop the tender stems with the leaves if they are thin and fresh.
Adaptation: Use less cilantro or leave it out if you prefer a simpler avocado-lime flavor.
1 jalapeno, minced
Fresh heat
Purpose: Jalapeno gives the guacamole a grassy chile flavor along with gentle heat.
Handling: Mince it finely so the heat spreads evenly through the dip.
Adaptation: Remove the seeds and ribs for a milder bowl, or use serrano for a sharper chile bite.
1 roma tomato, diced
Juicy contrast
Purpose: Roma tomato adds small bursts of sweetness and color without watering down the avocado too quickly.
Handling: Dice it neatly and fold it in last so it keeps its shape.
Adaptation: Seeded cherry tomatoes can work when romas are bland, but cut them small so they do not dominate the texture.
Technique notes
- Leave some avocado chunks about the size of small grapes; they make the guacamole feel freshly made instead of processed.
- Fold the tomato in with a light hand. Overmixing pulls out too much juice and makes the dip loose.
- If the flavor tastes dull, adjust salt first and lime second. More lime without enough salt can make the bowl taste thin rather than brighter.
Ingredient swaps
- Milder heat
- Remove the jalapeno seeds and ribs before mincing, or use only half the pepper for a gentler chile note.
- No tomato path
- Leave out the roma tomato for a thicker, richer guacamole that holds better on chips.
- Smoother dip
- Mash the avocados more fully before folding in the seasonings, then keep the onion and jalapeno diced very fine.
Serve alongside
- Chicken fajitas
- Bean and cheese nachos
- Carne asada tacos
- Mexican rice
- Lime agua fresca
- Iced hibiscus tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container with plastic wrap pressed directly onto the surface to slow browning.
- Do not reheat guacamole; serve it chilled or let it stand briefly at room temperature, then stir gently before serving.
- Freezing softens the tomato and onion and dulls the fresh texture, so frozen leftovers are best folded into cooked dishes rather than served as a dip.
Equipment
- Large mixing bowl
- Fork or potato masher
- Sharp chef's knife
- Citrus juicer
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Classic Guacamole to your week, check it against your household's allergens, and build the shopping list automatically.
More Tex Mex recipes
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Enchiladas Verdes
Shredded chicken rolled into corn tortillas and smothered in tangy roasted tomatillo-green chile sauce and melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Enchiladas with Red Sauce
A comforting Tex-Mex classic consisting of corn tortillas rolled tightly around seasoned ground beef, smothered in a rich, earthy red chile sauce, and baked with melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Queso Flameado
A sizzling skillet of melted cheese with spicy Mexican chorizo, served bubbling hot with warm tortillas.