Easy Guacamole Recipe (5 Minutes)
Updated Oct 02, 2026
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This quick & easy guacamole recipe is made with 8 ingredients in 5 minutes! This homemade guacamole dip is our favorite appetizer and we always make it on tacos nights! Watch the video to learn how to make guacamole!
Guacamole is the reason I eat tacos (like ground beef tacos, chicken tacos and these sweet potato tacos).
Or any type of Mexican food really. When I say I’m craving tacos, what I’m really communicating is, “Tonight I want to eat my weight in guacamole” (with some homemade salsa on the side for good measure).
I’ve been making this easy guacamole recipe for as long as I can remember. It is made with a handful of healthy ingredients and is ready in 5 minutes! This simple guacamole dip is our favorite appetizer and we always make it on taco nights!
Awesome recipe! This was the best guac I’ve ever made and I have tried several recipes. My search for the perfect guac recipe is over! Thanks.
– Samantha
Easy Guacamole Recipe Ingredients & Substitutions
Let’s discuss the ingredients in this guacamole recipe as well as possible substitutions.
- Tomatoes: If you’re a raw mater-hater, then you can leave out the tomatoes. I think they add something special to this homemade guacamole recipe, but they are easily omitted without effecting the taste in the slightest!
- Cilantro. If you don’t like cilantro, you can omit it.
- Lime juice. bottled or freshly squeezed are both great.
- Garlic powder. I prefer garlic powder because it distributes evenly throughout the guacamole. You can substitute minced fresh garlic if you prefer.
- Onion powder. Same thing with onion powder, substitute about 1 to 2 Tablespoon of very finely minced onion.
- To make this spicy. Add finely diced jalapeño. Remove the seeds for less heat or leave some in for a spicier version.
How to Pick the Best Avocados for Guacamole
The best avocados for guacamole are ripe but still slightly firm and not at all mushy. Gently press the avocado with your thumb – it should indent slightly without feeling soft or mushy. Also, remove the stem and look at the circle underneath it, it should be green. If it’s brown, it’s likely overripe.
How to Make Guacamole
When I give this the title Easy Guacamole, I mean it. It only takes 5 minutes to whip up this guacamole recipe. However, it is preferable to let the mixture sit for a little while (15-30 minutes) so the flavors have a chance to blend.
But, to be honest, I usually just dive right in and throw flavor blending to the wind (because when it comes to guacamole I have zero self-control or patience)! So let’s dive into how to make guacamole – and don’t forget to watch the video.
Mash the Avocados
First, use a fork or potato masher to carefully mash the avocados. Leave it a little chunkier than you’d like the final product to be, because it will get mashed more later on in the process as other ingredients are added.
Make it chunky or smooth
One of the best things about making guacamole from scratch is that you can make the texture exactly how you like it. For chunky guacamole, gently mash the avocados and leave some larger pieces intact. For smooth guacamole, mash until the avocado is very smooth and creamy before adding the rest of the ingredients.
Add Lime Juice & Spices
Next mix in the lime juice and spices and stir until evenly distributed.
Add Tomato, Cilantro & Onion
Next, add in the tomato, cilantro and onion (if you’re using onion and not onion powder)! Stir very gently until the ingredients are evenly distributed.
Chill the Guacamole
Cover the guacamole and let it set for 15-30 minutes, if desired. You can also make it ahead of time and store it in the refrigerator completely covered with plastic wrap.
How to Serve Guacamole
Serve this guacamole with your favorite chips or veggies as an appetizer, or on the side of your favorite taco recipe – like We love using it as a topping for taco bowls and Mexican casserole too! We also love serving it alongside breakfast burritos and breakfast tacos. Yum!
Obviously, my favorite way to serve homemade guacamole is with a giant bowl of tortilla chips! It’s one of my go-to appetizers for parties, holidays and game day.
You can also serve guacamole with:
- Tacos – like my ground beef tacos, crock pot chicken tacos, ground turkey tacos, etc.
- Chicken fajitas
- Burritos like my breakfast burritos!
- Nachos or quesadillas
- Chicken enchiladas or beef enchiladas.
- Taco salad or Mexican casserole.
- Eggs or breakfast tacos
More Mexican Dip Recipes
If you love chips and dip, you have to try these recipes.
- Homemade queso dip better than your favorite restaurant.
- Easy blender salsa recipe ready in 5 minutes.
- Mango salsa and pineapple salsa for sweet and savory options.
- Corn salsa is so fresh!
- This black bean dip is so creamy and delicious.
- Mexican 7-layer dip is a must-have at any barbecue.
- Black bean and corn salsa for a little extra protein and fiber.
How to Store Guacamole
Store this homemade guacamole recipe in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
How do you prevent Homemade Guacamole from browning?
Nobody likes brown avocados, right? So, if you choose to make this Easy Homemade Guacamole in advance, or have leftovers, here are a few tips to help prevent browning. First, you need to understand why avocados turn brown:
Avocados turn brown because they contain an enzyme that causes the fatty acids in them to break down when exposed to oxygen. The broken-down fats become brown in color. There are two ways to keep this from occurring.
- Preventing oxygen from reaching the avocado &
- Slowing down enzyme function.
Store in an airtight container covered in plastic wrap:
Remember, the less oxygen that hits the guacamole, the better. So if you store it in an airtight container without extra room, there will be less places oxygen can reach the guacamole to cause browning.
Also, try covering the top layer with plastic wrap before putting the lid on. Press the plastic wrap on top of the guacamole to remove air bubbles and then put the lid on the container.
Use Lime Juice
Spritz some extra lime juice on the top layer before covering the guacamole in plastic wrap. Acidic conditions caused by lime (or lemon) juice drastically slows down the enzymes that cause browning. So making sure any areas of the guacamole that are exposed to oxygen are coated in lime juice before storing will help prevent browning!
Keep it Cold
Enzymes work faster in warmer conditions (to a certain point), so chilling your guacamole recipe in the refrigerator is a great way to slow down the browning process too!
FAQS about this Guacamole Recipe
The best avocados for guacamole are ripe but still slightly firm. Gently press the avocado with your thumb – it should give slightly without feeling soft or mushy. Also, remove the stem and look at the circle underneath it, it should be green. If it’s brown, it’s likely overripe.
See the above section for a full explanation, but in short – Guacamole turns brown when the avocado is exposed to air, so limit air exposure and keep it green. Transfer the guacamole to an airtight container, squeeze a little extra lime juice over the surface, then press plastic wrap directly onto the top of the guacamole so there are no air pockets. Cover and store it in the refrigerator.
Yes, you can make it in advance and store it in the refrigerator. However I prefer it when it’s fresh.
I have doubled, tripled and quadrupled this recipe with excellent results.
If chips aren’t your thing, try fresh veggies! I love carrots, cucumbers, and raw broccoli to name a few.
This homemade guacamole stays fresh in an airtight container in the refrigerator for up to 3 days. However, it’s best when served the day it’s made.
Avocados turn brown because they contain an enzyme that causes the fatty acids in them to break down when exposed to oxygen. The broken-down fats become brown in color.
Yes! If you don’t like cilantro, omit it. There isn’t a great substitute for fresh cilantro, and the guacamole is still delicious without it.
Yes I actually do this quite a bit since I have some kids who don’t love them. It’s still awesome.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Quick & Easy Guacamole Recipe
Video
Equipment
Ingredients
- 3 Medium Avocados
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ – 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1-2 Tablespoons lime juice
- 2 Tablespoons chopped fresh cilantro
- 2 small tomatoes deseeded and diced
Instructions
- Cut open avocados lengthwise, remove the pit, and use a spoon to scoop out the flesh into a medium-sized mixing bowl.
- Use a potato masher or fork and gently mash the avocado, leaving it a little bit chunky at this point.
- Add cumin, garlic powder, onion powder, ½ tsp salt, pepper and 1 Tablespoon lime juice.
- If you would like your guacamole smoother, use a fork or your potato masher to mix in the spices as you mash the mixture. If you like your guacamole a little chunkier, use a rubber spatula to stir in the spices until well combined!
- Add cilantro and tomatoes and stir until combined.
- Taste and add extra salt or lime juice if needed!
- Let sit for at least 30 minutes at room temperature before Serving.
- You may place it in the fridge if making more than 30 minutes ahead of time. I recommend plopping a pit in the middle, adding a splash of lime juice to the top layer, and covering it very tightly with plastic wrap (so no air gets to the guacamole) in order to prevent browning.
- Serve at room temperature or cold, whichever you prefer!
Notes
- Tomatoes: If you’re a raw mater-hater, then you can leave out the tomatoes. I think they add something special to this homemade guacamole recipe, but they are easily omitted without effecting the taste in the slightest!
- Cilantro. If you don’t like cilantro, you can omit it.
- Lime juice. bottled or freshly squeezed are both great.
- Garlic powder. I prefer garlic powder because it distributes evenly throughout the guacamole. You can substitute minced fresh garlic if you prefer.
- Onion powder. Same thing with onion powder, substitute about 1 to 2 Tablespoon of very finely minced onion.
- To make this spicy. Add finely diced jalapeño. Remove the seeds for less heat or leave some in for a spicier version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best guacamole I ever made!
I’m so glad you love it Manon!
will lemon juice work instead of lime juice???
It would work, however lime is definitely better. My second choice to lime is actually orange juice!
I made it and it was awesome! My dad loved it!
Thank you so much Alya!