My family loves Mexican food, and every couple of weeks we gather for a big spread of tacos, fajitas, fresh salsa, guacamole, fiesta salad and more. Guacamole appears every time we serve Mexican dishes — it’s always one of the first bowls to be emptied. The creamy texture and bright flavor make it an essential part of our meals.
Though this guacamole uses only a few ingredients, it never feels lacking. It’s straightforward, authentic, and celebrates the rich creaminess of ripe avocados. Make it whenever you’re cooking Mexican food and your guests will thank you.
Ingredient Notes
Over time I’ve simplified my guacamole into a rustic, three-ingredient version that comes together in under five minutes. It’s a perfect base for serving with chips, tacos, or as a topping for grilled meats. Here are a few notes on the key ingredients to help you get the best results.
- Avocado – Choose ripe avocados. The easiest way to check is to hold the fruit and press gently with your thumb. If the skin yields slightly and feels soft but not mushy, the avocado is ripe and ready to use.
- Tomato – Small diced chunks of tomato add freshness and a pleasant textural contrast to the creamy avocado. Use a firm but ripe tomato to avoid excess moisture.
- Lime Juice – Fresh lime juice brightens the flavor and adds acidity that keeps the avocado from browning too quickly. Squeezing lime directly onto the mashed avocado blends the flavors and helps maintain color.
Can You Add More Ingredients?
This three-ingredient guacamole is delicious on its own, but it also makes an excellent base for additional flavors. If you want to customize the recipe, try stirring in any of the following to taste:
- Fresh cilantro for a bright herbal note.
- Minced garlic or a pinch of garlic powder for depth.
- Finely chopped onion or scallions for bite and crunch.
- Jalapeño or other chilies for heat—remove seeds for milder heat or leave them in for spice.
- A pinch of salt to enhance the overall flavor.
How To Make Guacamole
This guacamole comes together quickly with just a few simple steps. The technique is forgiving, so make it as smooth or as chunky as you prefer.
1. Scoop and mash. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Use a fork or potato masher to mash the avocado until it reaches your desired consistency — smooth with a few small chunks is ideal.
2. Add lime juice. Squeeze fresh lime juice over the mashed avocado and stir well. The lime brightens the guacamole and slows browning.
3. Fold in tomato. Dice the tomato into small pieces and gently fold it into the avocado. Taste and adjust—add a bit of salt or any optional ingredients you like.
Serve immediately with tortilla chips, or use as a topping for tacos, fajitas, grilled meats, or salads. If you need to hold the guacamole for a short time, place plastic wrap directly on the surface to reduce exposure to air and help prevent browning.
More Mexican Condiment Recipes!
When I make guacamole for guests, I like to offer one or two additional condiments so people can mix and match flavors. Here are some classic options that pair beautifully with chips, tacos and grilled foods.
- Pico de Gallo – A fresh salsa made from tomatoes, onions, lime juice and cilantro. It’s bright and chunky, perfect for topping tacos or scooping with chips.
- Salsa Verde – A tangy green salsa made with tomatillos and green chilies. It adds a different kind of acidity and herbal note.
- Chamoy – A sweet-tart sauce with mild chili flavor often used on fruit or as a dipping sauce.
- Peachy Mango Salsa – A fruity, slightly sweet salsa that pairs especially well with spicy or smoky dishes.
- Corn and Tomato Salsa – Adds sweetness and texture with kernels of corn mixed into a classic tomato salsa.
Three Ingredient Guacamole
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Ingredients
- 3 avocados
- 1 tomato
- 1 lime
Instructions
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Remove the flesh from the avocados and place it in a bowl. Mash with a fork or potato masher until mostly creamy with a few small chunks remaining if you like texture.
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Squeeze the lime over the mashed avocado and stir to combine. The lime brightens the flavor and helps prevent browning.
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Dice the tomato and gently fold it into the avocado mixture.
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Serve immediately with tortilla chips, or use as a topping for tacos, fajitas or other Mexican dishes.
Nutrition
Per serving:
Carbohydrates: 8 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 2 g
Sodium: 6 mg
Fiber: 5 g
Sugar: 1 g
Nutrition information provided as an estimate.
Steve Cylka
Appetizer
Mexican