Taco Tuesdays would not be complete without a delicious, fresh guacamole. And Pico De Gallo. Since you are already making fresh salsa, why not use it to make your guacamole as well.
Two birds, one stone, Right?!? When i’m cooking I like to make things that have multiple uses. Not only does it make cooking easier and less time consuming (because, who wants to spend more time in the kitchen after a long day at work?), but it also helps prevent waste.
Don’t get me started on the food waste thing! Lol! Anyway, back to the guacamole recipe. First, prepare the Pico De Gallo using the recipe below.
Then, take the avocados and cut them in half. Remove and discard the seed. Scoop out the flesh into a large bowl with a spoon.
Add 1 cup of the pico de gallo to the bowl with the avocados, be sure to include some of the juice in there as well. Add the garlic and salt. Mash the ingredients together using a potato masher or fork, until well blended but still a bit chunky.
Yep, it’s that easy! And so yummy! If you are making this up ahead of time for a party or have any leftovers, here is a little trick to prevent you guacamole form browning.
Place in a glass bowl (don’t use metal, the acid from the tomatoes and lime will cause it to discolor), cover with plastic wrap. Make sure the plastic wrap is pushed down on the guacamole completely covering it. This will prevent any oxygen from reaching the guacamole, thus preventing browning.
Cover bowl with lid or another piece of plastic and refrigerate until ready to use. You can also place the pit of the avocado into the bowl but I have found that completely covering the top works better.
Salud! Enjoy!
Ole! Guacamole
Ingredients
- 4 medium haas avocados, peeled and seed removed
- 1 cup fresh pico de gallo (see recipe below)
- 1 clove fresh garlic, minced
- 1/2 teaspoon kosher salt
Instructions
- Cut avocados in half and remove seed. Scoop out flesh with a spoon into a large bowl. Add pico de gallo (be sure to get some of the liquid too), garlic and salt. Mash ingredients together with a potato masher or fork until well blended but still a little chunky. Adjust seasoning if needed. Serve
Nutrition
Pico de Gallo
Equipment
- Cutting board
- Sharp knife
- Citrus juicer (optional)
- mixing bowl
- Spoon or spatula
Ingredients
- 5 Roma tomatoes seeded and diced
- 1/2 large red onion finely diced
- 1 small jalapeño minced (stem and seeds removed)
- 1/2 bunch fresh cilantro finely chopped
- Juice of 1 lime about 2 tablespoons
- 1/2 teaspoon kosher salt
Instructions
- Slice the tomatoes in half crosswise and gently remove the seeds and core. Dice into small, even pieces and place in a large mixing bowl.
- Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl.
- Pour in the fresh lime juice and sprinkle with kosher salt.
- Stir until all ingredients are evenly combined and coated.
- Taste and adjust salt or lime juice if needed. Serve immediately or refrigerate for 15–30 minutes to allow the flavors to meld.
Notes
- Roma tomatoes work best because they are firm and less watery.
- For a spicier pico de gallo, leave some jalapeño seeds intact or add an extra pepper.
- Allowing the pico de gallo to chill briefly before serving enhances the flavor.
- Drain excess liquid before serving if making ahead.
- Storage: Store leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
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9 Comments
indianeskitchen
November 11, 2018 at 7:53 amWhat a delicious recipe! Thanks!
angela@mealstreetkitchen
November 11, 2018 at 9:03 amThank you Diane
chef mimi
October 31, 2018 at 9:41 amThis is exactly how I make mine! Such good stuff.
angela@mealstreetkitchen
October 31, 2018 at 12:41 pmThank you, Mimi. It was really good!
AV
October 24, 2018 at 3:45 amGreat recipes, who doesn’t love taco Tuesday. Thanks for the post.
angela@mealstreetkitchen
October 24, 2018 at 7:25 pmThank you! Love those Tacos!!
libarah
October 23, 2018 at 11:41 amCrunchy tacos????????????
angela@mealstreetkitchen
October 24, 2018 at 7:23 pmCrunchy are the best!
libarah
October 24, 2018 at 8:11 pm????