Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Scott Phillips

Yield: Yields 1-1/2 cups.

Guacamole is best made as close to serving time as possible.


  • 2 ripe avocados (about 6 ounces each)
  • 3 Tbs. chopped fresh cilantro
  • 2 Tbs. minced red onion
  • 2 Tbs. chopped Roma tomato
  • 2 Tbs. fresh lime juice; more to taste
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 110
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 200
  • Carbohydrates (g): 6
  • Fiber (g): 4
  • Protein (g): 1


  • Halve and pit the avocados; scoop out their flesh into a large bowl. With a fork, mash the flesh into a coarse paste. Stir in the cilantro, onion, tomato, and lime juice. Season with 1/2 tsp. salt. Add more lime juice or salt to taste and serve with the taco recipe of your choice.


Rate or Review

Reviews (1 review)

  • LexiD | 05/28/2009

    There is nothing better than fresh guac, I could eat this every day.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial