18 Delicious Recipes with Guacamole Perfect for Every Occasion

Guacamole isn’t just a dip—it’s a flavor-packed superstar that can transform any meal! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving cozy comfort food, we’ve got 18 mouthwatering ways to enjoy it. From loaded nachos to creamy pasta twists, these recipes prove guac belongs in way more than just a chip. Ready to get dipping (and drizzling, and spreading)? Let’s go!

Grilled Chicken Tacos with Guacamole

These smoky, citrusy grilled chicken tacos are topped with creamy guacamole for a fresh, crowd-pleasing meal that comes together in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 ripe avocado, pitted and mashed
• 2 tbsp finely diced red onion
• 1 tbsp chopped cilantro
• 1/2 lime, juiced (about 1 tbsp)
• Pinch of salt

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). In a bowl, toss chicken with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F and char marks appear. Let rest 5 minutes, then slice thinly.
3. While chicken rests, warm tortillas on the grill for 30 seconds per side. Wrap in a clean towel to keep warm.
4. In a small bowl, combine mashed avocado, 2 tbsp red onion, 1 tbsp cilantro, 1 tbsp lime juice, and a pinch of salt for the guacamole.
5. Assemble tacos with sliced chicken and a generous spoonful of guacamole. Serve immediately.

The double hit of lime in both the marinade and guacamole brightens up the smoky grilled chicken perfectly—no heavy sauces needed!

Tip: For extra flavor, char halved limes on the grill for 1 minute and squeeze over tacos before serving.

Guacamole-Stuffed Bell Peppers

These vibrant bell peppers are packed with creamy guacamole for a fresh, satisfying bite that’s perfect for summer gatherings or meal prep.

Ingredients:

• 4 medium bell peppers (any color), halved and seeded
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F. Place bell pepper halves cut-side up on a baking sheet and roast for 15 minutes until slightly softened.
2. Meanwhile, in a bowl, mash avocados with a fork until smooth but slightly chunky. Stir in red onion, cilantro, jalapeño (if using), lime juice, salt, cumin, and garlic powder.
3. Remove peppers from the oven and let cool for 5 minutes. Spoon guacamole evenly into each pepper half, then sprinkle with feta cheese (if using).
4. Serve immediately or chill for up to 1 hour for a firmer texture.

The contrast of cool, creamy guacamole with the tender-crisp pepper makes every bite irresistible. Tip: For extra crunch, top with toasted pepitas before serving!

Guacamole and Shrimp Cocktail

This zesty twist on classic guacamole turns it into a show-stopping appetizer by piling plump shrimp right on top—perfect for your next fiesta or game-day spread.

Ingredients:

• 1 lb large cooked shrimp, peeled and deveined
• 3 ripe avocados, halved and pitted
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 1 cup pico de gallo (store-bought or homemade)
• Tortilla chips, for serving

Instructions:

1. Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks.
2. Fold in the red onion, cilantro, jalapeño, lime juice, kosher salt, and cumin until combined.
3. Spread the guacamole in a shallow serving bowl or platter. Top evenly with the pico de gallo.
4. Arrange the shrimp over the pico de gallo, pressing them gently into the guacamole.
5. Serve immediately with tortilla chips for scooping.

The cool, creamy guacamole balances the spicy kick of the shrimp cocktail, while the crunchy chips add the perfect contrast. It’s a guaranteed crowd-pleaser!

Tip: For extra flair, drizzle the shrimp with hot sauce or a squeeze of lime before serving.

Guacamole-Topped Nachos Supreme

These loaded nachos are a crowd-pleaser, piled high with crispy chips, melty cheese, and a generous dollop of fresh guacamole for the ultimate snack attack.

Ingredients:

• 1 (12-oz) bag tortilla chips
• 2 cups shredded Mexican cheese blend
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup pico de gallo
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 tbsp lime juice
• 2 ripe avocados, pitted and peeled

Instructions:

1. Preheat oven to 375°F. Spread tortilla chips in an even layer on a large baking sheet.
2. Sprinkle shredded cheese evenly over the chips, then scatter black beans on top. Bake for 10–12 minutes until the cheese is bubbly and golden.
3. While the nachos bake, mash avocados in a bowl with lime juice, cumin, chili powder, and salt until slightly chunky.
4. Remove nachos from the oven and top with dollops of guacamole, pico de gallo, sour cream, and cilantro.

The contrast of warm, gooey cheese and cool, creamy guacamole makes every bite irresistible. Plus, the homemade guac adds a bright, zesty kick that store-bought versions just can’t match.

Tip: For extra crunch, broil the nachos for 1–2 minutes after adding the cheese—just keep a close eye to prevent burning!

Guacamole and Black Bean Quesadillas

These quesadillas are a crowd-pleasing mashup of creamy guacamole, hearty black beans, and melty cheese—perfect for a quick lunch or fuss-free dinner.

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup finely diced red onion
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil

Instructions:

1. In a bowl, mash the avocados with lime juice, salt, and cumin until slightly chunky. Stir in red onion.
2. Spread half of each tortilla with guacamole, then top with black beans and cheese. Fold tortillas in half.
3. Heat olive oil in a large skillet over medium heat. Cook quesadillas for 2–3 minutes per side, pressing lightly with a spatula, until golden and cheese melts.

The crispy tortilla gives way to a dreamy contrast of cool guac and warm, gooey beans—no dipping sauce required!

Tip: For extra crunch, sprinkle cheese all the way to the edges so it seeps out and crisps up in the pan.

Guacamole Breakfast Burritos

Start your day with a zesty kick—these loaded breakfast burritos pack creamy guacamole, fluffy eggs, and crispy bacon into one handheld bite.

Ingredients:

• 4 large flour tortillas (10-inch)
• 4 large eggs
• 4 strips bacon, cooked and crumbled
• 1 ripe avocado, pitted and mashed
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter

Instructions:

1. In a bowl, mash the avocado with lime juice, red onion, cilantro, 1/4 tsp salt, and black pepper to make guacamole. Set aside.
2. Melt butter in a skillet over medium heat. Whisk eggs with remaining 1/4 tsp salt, then scramble in the skillet for 3–4 minutes until just set.
3. Warm tortillas in a dry pan for 20 seconds per side. Divide scrambled eggs, bacon, guacamole, and cheese evenly among them.
4. Fold the sides of each tortilla inward, then roll tightly into burritos. Serve immediately or wrap in foil to keep warm.

The cool, creamy guacamole balances the smoky bacon and melty cheese—a breakfast upgrade you’ll crave daily.

Tip: For extra heat, stir a minced jalapeño into the guacamole or drizzle with hot sauce before rolling.

Guacamole-Topped Veggie Burgers

These hearty veggie burgers get a creamy, zesty upgrade with a generous dollop of homemade guacamole—perfect for a quick weeknight dinner or a summer cookout.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup finely diced red bell pepper
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 ripe avocados, pitted and mashed
• 2 tbsp lime juice
• 2 tbsp finely chopped cilantro
• 1/4 tsp garlic powder
• 4 whole wheat burger buns, toasted

Instructions:

1. In a large bowl, mash black beans with a fork until mostly smooth but slightly chunky. Stir in quinoa, red bell pepper, breadcrumbs, egg, 2 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Mix until well combined.
2. Shape the mixture into 4 equal patties (about 1/2-inch thick). Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, until crispy and golden.
3. While the patties cook, make the guacamole: In a small bowl, combine mashed avocados, 2 tbsp lime juice, 2 tbsp cilantro, and 1/4 tsp garlic powder. Season lightly with a pinch of salt.
4. Serve each patty on a toasted bun, topped with a generous scoop of guacamole.

The creamy-cool guacamole balances the smoky, crispy patties beautifully—no cheese or mayo needed for maximum flavor! Tip: For extra texture, add diced jalapeño or toasted pumpkin seeds to the guacamole.

Guacamole and Bacon Stuffed Potatoes

These loaded spuds are a game-changer—creamy guacamole meets crispy bacon in a fluffy baked potato for the ultimate comfort food mashup.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 ripe avocado, pitted and peeled
• 1 tbsp lime juice
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Bake directly on the rack for 50–60 minutes until tender.
2. Meanwhile, cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.
3. In a bowl, mash avocado with lime juice, red onion, cilantro, remaining 1/4 tsp salt, and pepper.
4. Slice potatoes open lengthwise and fluff insides with a fork. Stuff with guacamole, then top with bacon and cheddar cheese. Return to the oven for 3–5 minutes to melt cheese.

The contrast of cool, chunky guacamole against the smoky bacon and melty cheese makes every bite irresistible. Bonus: The avocado keeps the potato extra creamy!

Tip: For extra crunch, broil the stuffed potatoes for 1–2 minutes after adding cheese.

Guacamole-Topped Grilled Salmon

This vibrant dish combines buttery grilled salmon with creamy, zesty guacamole for a fresh twist on a weeknight favorite.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp salt, divided
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions:

1. Prep the grill: Heat grill to medium-high (400°F). Brush salmon fillets with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/2 tsp smoked paprika.
2. Grill the salmon: Place salmon skin-side down on the grill. Cook for 4–5 minutes per side until flaky but still slightly pink in the center.
3. Make the guacamole: In a bowl, mash avocados with a fork. Stir in red onion, cilantro, jalapeño, 2 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp cumin until just combined.
4. Serve: Top each salmon fillet with a generous scoop of guacamole.

The smoky paprika on the salmon plays perfectly with the bright, chunky guacamole—no extra sides needed for a satisfying meal.

Tip: For extra char, leave the salmon skin-side down an extra minute before flipping.

Guacamole and Avocado Sushi Rolls

These fresh, creamy sushi rolls swap traditional fillings for zesty guacamole and buttery avocado—perfect for a light lunch or snackable party appetizer.

Ingredients:

• 1 cup sushi rice, cooked and cooled
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 2 ripe avocados, divided
• 1 tbsp lime juice
• 2 tbsp finely diced red onion
• 1 small jalapeño, seeded and minced
• 2 tbsp chopped cilantro
• 4 sheets nori
• 1/2 cucumber, cut into matchsticks
• 1 tsp sesame seeds (optional)

Instructions:

1. In a bowl, mix cooked sushi rice with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until evenly coated. Set aside.
2. Mash 1 avocado with 1 tbsp lime juice, then stir in 2 tbsp red onion, 1 minced jalapeño, and 2 tbsp cilantro to make guacamole.
3. Slice the remaining avocado thinly. Lay a nori sheet on a bamboo mat, spread 1/4 of the rice evenly over it, leaving a 1-inch border at the top.
4. Spread 2 tbsp guacamole horizontally across the rice, then top with cucumber matchsticks and avocado slices. Roll tightly, sealing the edge with water.
5. Repeat with remaining ingredients. Slice rolls into 8 pieces each, sprinkle with sesame seeds if using, and serve immediately.

The creamy guacamole adds a bright, tangy twist to classic sushi, while the avocado slices keep every bite luxuriously smooth.

Tip: Wet your knife between cuts for cleaner slices!

Guacamole-Topped Sweet Potato Fries

These guacamole-topped sweet potato fries are the ultimate crowd-pleaser—crispy, creamy, and packed with bold flavors that’ll disappear fast!

• 2 large sweet potatoes, cut into ¼-inch fries
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 2 ripe avocados, pitted and peeled
• 2 tbsp lime juice (about 1 lime)
• ¼ cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)

1. Preheat oven to 425°F. Toss sweet potato fries with 2 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt until evenly coated.
2. Spread fries in a single layer on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway, until crispy and golden.
3. Meanwhile, mash avocados with 2 tbsp lime juice in a bowl. Stir in ¼ cup red onion, 2 tbsp cilantro, and jalapeño (if using). Season with a pinch of salt.
4. Pile fries onto a platter and top generously with guacamole. Serve immediately.

The contrast of crispy fries and cool, chunky guacamole makes this dish irresistible—plus, it’s a sneaky way to get veggies on the table!

Tip: For extra crunch, broil the fries for 1–2 minutes at the end of baking (watch closely!).

Guacamole and Corn Salad

This vibrant, crunchy salad combines creamy guacamole with sweet charred corn for a party-ready side that disappears fast.

Ingredients:

• 2 ripe avocados, diced
• 1 cup fresh corn kernels (from 2 ears)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions:

1. Heat a dry skillet over medium-high. Add corn and cook 4-5 minutes, stirring occasionally, until lightly charred. Let cool slightly.
2. In a large bowl, gently mash avocados with lime juice, salt, and cumin until slightly chunky.
3. Fold in charred corn, red onion, jalapeño, and cilantro until just combined.
4. Serve immediately with tortilla chips or as a topping for grilled meats.

The contrast of smoky corn against cool, citrusy avocado makes this a standout—it’s like two summer favorites in one bite!

Tip: For extra creaminess, stir in 2 tbsp Greek yogurt before serving.

Guacamole-Topped Turkey Sliders

These juicy turkey sliders get a fresh upgrade with a creamy, zesty guacamole topping—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/2 cup finely diced red onion, divided
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 ripe avocados, pitted and peeled
• 2 tbsp lime juice (about 1 lime)
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeded and minced (optional)
• 8 slider buns, toasted

Instructions:

1. In a bowl, combine ground turkey, 1/4 cup red onion, garlic powder, cumin, salt, and black pepper. Mix gently with hands, then form into 8 small patties (about 2″ wide).
2. Heat olive oil in a skillet over medium-high. Cook patties for 3–4 minutes per side until internal temperature reaches 165°F and edges are crispy.
3. Meanwhile, mash avocados in a bowl with lime juice, remaining 1/4 cup red onion, cilantro, and jalapeño (if using). Season with a pinch of salt.
4. Place cooked patties on toasted buns and top each with a generous spoonful of guacamole.

The cool, creamy guacamole balances the savory turkey patties beautifully, while the toasted bun adds just the right crunch. Bonus? These sliders come together in under 20 minutes!

Tip: For extra flavor, brush the buns with melted butter before toasting.

Guacamole and Egg Breakfast Toast

This vibrant, protein-packed toast is the ultimate way to start your day—creamy guacamole meets a perfectly runny egg on crispy sourdough.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and peeled
• 1 tbsp lime juice
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/2 tbsp olive oil
• 2 large eggs
• Pinch of crushed red pepper flakes (optional)

Instructions:

1. In a bowl, mash the avocado with the lime juice, red onion, cilantro, 1/4 tsp salt, and 1/8 tsp black pepper until slightly chunky.
2. Heat olive oil in a nonstick skillet over medium-low. Crack in the eggs, cover, and cook for 3–4 minutes until whites are set but yolks are still runny.
3. Spread the guacamole evenly over the toasted sourdough slices. Top each with a fried egg and a pinch of red pepper flakes if desired.

The contrast of the cool, zesty guacamole with the warm, silky egg yolk makes every bite irresistible.

Tip: For extra crunch, sprinkle everything bagel seasoning over the avocado before adding the egg.

Guacamole-Topped Stuffed Mushrooms

These bite-sized beauties pack a double punch—creamy guacamole piled onto savory stuffed mushrooms for a party-ready appetizer that disappears fast.

Ingredients:

• 12 large cremini mushrooms (stems removed and reserved)
• 2 tbsp olive oil, divided
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 cup shredded Monterey Jack cheese
• 1 ripe avocado, pitted and mashed
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro, divided
• 1/4 tsp salt, plus extra for sprinkling

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil, sprinkle lightly with salt, and arrange on a baking sheet. Bake for 10 minutes to soften. Drain any liquid.
2. Meanwhile, finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium. Sauté onion and chopped stems for 3 minutes. Add garlic, cumin, and smoked paprika; cook 1 minute until fragrant. Remove from heat and stir in cheese.
3. Fill each mushroom cap with the cheese mixture. Return to oven for 12–15 minutes until cheese melts and edges are golden.
4. While mushrooms bake, mix mashed avocado, lime juice, 1 tbsp cilantro, and 1/4 tsp salt. Spoon guacamole onto each stuffed mushroom and garnish with remaining cilantro.

The cool, citrusy guacamole cuts through the rich filling perfectly—plus, you get that irresistible crunch-to-cream contrast in every bite.

Tip: For extra heat, add a pinch of cayenne to the guacamole or a diced jalapeño to the stuffing mix.

Guacamole and Chicken Lettuce Wraps

These fresh and zesty Guacamole and Chicken Lettuce Wraps are a light yet satisfying meal that comes together in minutes—perfect for busy weeknights or a fuss-free lunch.

• 1 lb boneless, skinless chicken breasts, diced
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 8 large butter lettuce leaves
• 1/4 cup crumbled cotija cheese (optional)

1. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until no longer pink. Remove from heat.
2. In a bowl, mash avocados with lime juice, salt, and cumin until slightly chunky. Fold in red onion, cilantro, and jalapeño.
3. Divide guacamole among lettuce leaves, top with cooked chicken, and sprinkle with cotija cheese if using.

The cool crunch of lettuce pairs perfectly with the creamy guacamole and savory chicken—each bite is a burst of bright, fresh flavors.

Tip: For extra heat, leave the seeds in the jalapeño or add a dash of hot sauce to the guacamole.

Guacamole-Topped Pulled Pork Sandwiches

These Guacamole-Topped Pulled Pork Sandwiches are the ultimate crowd-pleaser—tender, smoky pork piled high on buns and finished with creamy, zesty guacamole for a fresh twist.

• 2 lbs boneless pork shoulder
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce
• 4 brioche buns, toasted
• 2 ripe avocados, mashed
• 1/4 cup diced red onion
• 1 lime, juiced
• 2 tbsp chopped cilantro
• 1/2 tsp salt

1. Rub the pork shoulder with olive oil, then coat evenly with smoked paprika, garlic powder, onion powder, 1 tsp salt, and black pepper.
2. Place the pork in a slow cooker, cover, and cook on low for 8 hours or until fork-tender. Shred the pork with two forks and stir in barbecue sauce.
3. While the pork cooks, make the guacamole: In a bowl, combine mashed avocados, red onion, lime juice, cilantro, and 1/2 tsp salt.
4. Pile pulled pork onto toasted brioche buns and top with a generous scoop of guacamole.

The cool, creamy guacamole balances the rich, smoky pork perfectly—no extra toppings needed!

Tip: For extra flavor, sear the pork in a skillet before slow-cooking to lock in those crispy edges.

Guacamole and Mango Salsa Dip

This vibrant, sweet-and-savory dip is a party favorite—creamy guacamole meets juicy mango salsa for a refreshing twist on classic chips and dip.

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1 cup diced ripe mango (about 1 medium mango)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, mash the avocados with a fork until slightly chunky or smooth, depending on preference.
2. Gently fold in the diced mango, red onion, cilantro, jalapeño, lime juice, salt, and cumin until just combined.
3. Taste and adjust salt or lime juice if needed. Serve immediately with tortilla chips or cover with plastic wrap pressed directly onto the surface to prevent browning.

The creamy avocado and sweet mango balance each other perfectly, while the jalapeño adds just the right kick—ideal for summer gatherings or taco night!

Tip: For extra freshness, chill the diced mango and onion for 30 minutes before mixing.

Conclusion

From game-day snacks to elegant dinners, these 18 guacamole-packed recipes are sure to delight any crowd! Whether you’re a guac fanatic or just looking for fresh inspiration, there’s something here for every occasion. Give them a try, then let us know which one’s your favorite in the comments—and don’t forget to share the love on Pinterest! Happy cooking!