Guacamole on the Half Shell

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.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 50%
  • Protein: 4.6g
  • Fat: 14g
  • Saturated fat: 2.2g
  • Carbohydrate: 32g
  • Fiber: 4.3g
  • Sodium: 194mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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