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Guacamole on the Half Shell

Yield Makes 2 servings
Notes: Eligio Hernández of Mountain View, California, often ate this make-it-yourself guacamole for a casual lunch or snack in Mexico, where he grew up. Its simple presentation also makes it a stunning first course for a meal.


  • 1 firm-ripe avocado (1/2 lb.)
  • 2 tablespoons tomato salsa or 1/2 to 1 teaspoon hot sauce
  • 1 lime (2 oz.), rinsed and cut in half
  • 4 to 6 warm corn tortillas (6 in.) or 2 to 3 cups (2 to 3 oz.) tortilla chips
  • Salt

Nutrition Information

  • calories 254
  • caloriesfromfat 50 %
  • protein 4.6 g
  • fat 14 g
  • satfat 2.2 g
  • carbohydrate 32 g
  • fiber 4.3 g
  • sodium 194 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut avocado in half lengthwise; remove pit. Set each half, cut side up, on a salad plate. Spoon 1 tablespoon salsa into each cavity. Set lime halves and tortillas alongside.

  2. To eat, squeeze lime halves over avocado and sprinkle with salt to taste. With a fork or a spoon, mash avocado slightly with salsa in peel, then spoon mixture onto tortillas.