This homemade guacamole recipe is simple and delicious. With just six simple ingredients, you’ll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

Good guacamole doesn’t need to be complex. All you really need are a few good quality, fresh ingredients; avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! It’s also a food you can feel good about eating! Avocados are very healthy, not to mention all the other fresh vegetables added to this guacamole.

Tips and Tricks for making the perfect avocado:

Always start with chopping the vegetables first, including the cilantro. You want to cut up the avocados last, so they have less time exposed to the air, which turns them brown (more on that later). I like my guacamole chunky, so I like to chop my vegetables instead of dicing them. This is a personal preference, and there is no hard rule on how you should cut up your vegetables…dice or chop…that part is up to you.

Always cut open your avocadoes last! You want them exposed to oxygen as little as possible to prevent the unpleasant browning for as long as possible. Skin the avocados and remove the pit. Immediately place them in a medium mixing bowl, add the lime juice, and proceed with chopping the avocados or mashing them to the desired consistency. The citric acid in the lime juice is a strong antioxidant that will dramatically slow the browning process.

Once the avocado is mashed or chopped, mix in the chopped vegetables, cilantro, and garlic salt. Guacamole is best served fresh. So pull out your favorite chips and dig in!!!

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

If you have ever eaten an avocado, you know the dreaded browning that is inevitable. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or, more specifically, when exposed to oxygen. You can’t prevent this process from happening, but there are tricks to slowing the process down.

The citric acid in lime juice is a strong antioxidant that will dramatically slow the browning process. Adding a sufficient amount of lime juice over your avocado or guacamole will keep the avocado from browning for at least a day.

The best method I have found for keeping leftover guacamole fresh and green is to use water. Now I’ll be honest; I wasn’t excited about the idea of putting water on top of my guacamole. But once I gave this method a try, I was IMPRESSED! Not only was my guacamole green and fresh-looking the next day, but it also tasted great! And amazingly, it was still fresh on day three…Impressive, right!! To store leftover guacamole using this method, first put the guacamole into an airtight container. Next, use a spoon to flatten the surface of the guacamole and remove any air pockets. Very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.

Guacamole

This homemade guacamole recipe is simple and delicious. With just 6 simple ingredients, you'll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

5 from 2 votes

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Prep Time 15

Course Appetizer

Servings servings

Ingredients

4 ripe avocados, peeled and pitted
3 tablespoons fresh lime juice
½ cup chopped red onion
½ cup chopped tomato, seeds removed
¼ cup coarsely chopped cilantro leaves
1 teaspoon garlic salt, add more to taste
1 -2 jalapenos diced, (optional)

Instructions

Cut up the red onions, tomatoes, cilantro, and jalapenos (if using) as directed. Set aside.
Peel the avocadoes and remove the pits. In a medium bowl, add the peeled avocado and 3 tablespoons lime juice, and chop or coarsely mash the avocado.
Add the chopped vegetables and garlic salt (more or less to taste). Mix everything together.
Serve immediately with chips.

Notes

To Store Leftovers:

The best method to store leftover guacamole and prevent undesired browning is to use water. First, put the guacamole into an airtight container. Use a spoon to flatten the surface of the guacamole and remove any air pockets. Next, very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

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Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!

I am so excited to share this recipe with you. This recipe is a family favorite in our home, and I’m confident it will be yours too! This recipe came together from a desire to feed my family healthy and delicious meals. The combination of the grilled chicken, fresh guacamole, and the fresh vegetables in the pico de gallo made for a dinner that I felt good about feeding to my family. Enough chit-chat; let’s jump right in!

About this recipe:

If you’ve spent much time on my blog, you’ve probably discovered I love to grill! And I really do! It’s a healthy way to cook your food while at the same time adding favor. Not to mention less mess in the kitchen; that’s always a plus in my book!

When grilling chicken, I always use thighs. This is because thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. But if you prefer to use chicken breast, it will work fine for this recipe. I simply season the chicken with olive oil, salt, pepper, and cumin. When I season the chicken, I always brush on the oil and add salt and pepper. I then pat a generous amount of cumin onto the chicken. I am generous with the cumin because when you grill, you will lose some cumin as the fat drips off the chicken, and you do want a reasonable amount of cumin flavor to come through.

Preheat your grill over medium-high to high heat. Grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165F. Allow the chicken to cool before chopping it into bite-size pieces.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes below so no one misses out on this fantastic recipe.

Pico De Gallo:

To me, the pico de gallo is the star of this recipe! Look at those bright, bold colors! Pico de gallo is easy to make; all you do is dice the onion, tomatoes, pepper, and cilantro, stir in the fresh lime juice, garlic, salt, and voilà; you’re done.

The guacamole is almost as equally easy to make. The hardest part is finding a perfectly ripe avocado that’s as pretty on the inside as on the outside. I get so frustrated cutting open what appears to be a perfect avocado, only to discover that it has all kinds of black spots on the inside…I digress…Where was I? Guacamole! Add the avocado, lime juice, and salt to a small bowl and mash with a fork until you have the desired consistency. Taste test and add more salt if needed.

You are ready to assemble your tacos! Some suggestions for additional toppings – feta cheese, shredded cheese, sour cream, salsa, or hot sauce.

Feeding Kids:

Young kids aren’t likely to eat a taco; if yours do, you’re doing awesome as a parent…Mine didn’t, but an easy dinner solution was to make them chicken quesadillas. You already have the tortillas and grilled chicken; you just need some shredded cheese. Heat a pan over medium on the stove. Lightly butter one side of the tortilla and lay it butter-side down in the preheated pan. Quickly top with shredded cheese and cut-up chicken. Butter one side of another tortilla and place it on top, butter side up. Once the bottom tortilla is golden brown, flip the quesadilla over (trying not to fling chicken and cheese across the stove, good luck), and cook until golden brown and the cheese is melted. When the quesadilla is done, move it to a cutting board and slice it into triangles and serve with a side of sour cream (optional).

What to do With Leftovers:

I intentionally make extra of both the chicken and the pico de gallo. Not only do they make great tacos the next day, but they make a healthy and delicious chicken salad. I take any lettuce, spinach, or kale, that I have on hand, add some of the leftover chicken and pico de gallo, top with feta cheese and salad dressing, and done! You have a simple and healthy lunch or dinner with your leftovers!