Having lived in San Antonio for over five years, I became quite the connoisseur of guacamole. This is a copycat version of my all time favorite guacamole from one of our favorite restaurants in home of the Alamo. Rich and creamy avocado delicately balanced with fresh tangy lime juice, sweet fresh orange juice, and just the right amount of heat from a roasted serrano pepper. This is the best guacamole for your fiestas, cinco de mayo, and taco night!
My family loves this thick and chunky guacamole for dipping, on tacos, or topped on fluffy scrambled eggs. Every summer we take an annual vacation with my husband’s family to Hilton Head Island. I always cook dinner on Tuesday of that week, and over the years (10+ now) it has morphed into Beachside Taco Tuesday! It seems that no matter what type of tacos I make: shrimp, shark, carnitas, or carne asada, this guacamole is the star of the show!
These amazing green beauties are a staple in my house every week, not just because I love them with almost everything, but because they are a nutrient powerhouse and it is a no brainer when feeding and fueling a busy family of 5!
Let’s talk macros. We all know our macronutrients to be our carbohydrates, proteins and fats, but did you know that the fourth macronutrient is water? An avocado is a great source of all four macronutrients!
Macro Breakdown: 1/2 of an average avocado
Vitamins and Minerals
And if this wasn’t enough, half of an avocado has up to 7 grams of fiber! The fiber found in avocados is both insoluble and soluble.
So grab some luscious ripe avocados and let’s get cooking!
2-3 Ripe Hass Avocados
1 Roma Tomato, deseeded and finely diced
1/2 Red Onion, finely diced
1/3 cup Fresh Cilantro, packed and finely chopped
1 tsp – 1 Tbsp Serrano or Jalapeño Pepper, roasted and finely diced (opt)
1/4 cup Fresh Lime Juice
2 Tbsp Fresh Orange Juice
1/2-1 tsp Fine Sea Salt
1/4 tsp Ground Black Pepper (opt)
1. Preheat your oven to 425 degrees.
2. Lightly oil your serrano or jalapeño pepper with a few drops of avocado oil or EVOO, roast in the oven on a parchment lined baking sheet until the skin has blistered and browned. Remove and cool completely.
3. Prepare your tomatoes, pepper, onion and cilantro, set aside.
4. Halve the avocados, remove the seeds and add the flesh to a large bowl.
5. Add the lime juice, orange juice and sea salt, mash with a fork or potato masher. Do not over mash if you like chunky guacamole like I do, if you like it creamier, mash to your desired consistency.
6. Stir in the tomatoes, onions, pepper, and cilantro.
7. Season with black pepper and more salt if needed.
8. Serve with everything from eggs to tacos and enjoy!
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Q: How do I fix my guacamole if I added too much lime?
A: Add more avocados!
Q: My avocados weren’t fully ripe and my guacamole is bitter, what can I do to fix it?
A: Add more lime juice (acid) or orange juice (sweet).
Q: Can I use a Florida avocado instead of a Hass avocado?
A: Not for the entire recipe, however, you could probably sub in about half of the hass avocado for an equivalent amount of Florida avocado.
Mexican Spinach Dip: Creamy spicy cheeses, smoky roasted veggies, and tangy goat cheese in a delicious, zesty dip that is sure to be a hit! Serve with fresh veggies or your favorite organic corn chips!
Grilled Corn and Black Bean Salsa: Fresh charred summer corn, creamy black beans and fresh veggies are in perfect balance as a dip or topping for grilled fish or shrimp!
Traditional Pico de Gallo: Beautiful fresh tomatoes, tangy lime and bright cilantro that perfectly compliment any southwestern meal and also doubles as a great fresh dip!
I hope you enjoy this as much as my family does. – Amy
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.