But does the world really need another guacamole recipe? Even one that’s grilled?
Yes. It’s time to grill your guacamole ingredients—trust me, it’s worth it.
To be clear: you don’t grill the finished guacamole. You char the components—avocados, onions, jalapeños and limes—then assemble. The result is smoky, bright and more complex than the typical bowl of mash-and-go. Who’s in?
Raise your margarita!
This week is one of my favorites: Kentucky Derby and Cinco de Mayo often land close together, which means lots of parties and even more food. Between pimento cheese, mint juleps and margaritas, grilling the guacamole ingredients just felt like the right move.
My version is straightforward—no bacon-and-pineapple surprises here. It’s classic at heart: ripe avocados, red onion, plenty of lime, a little jalapeño heat and a sprinkle of cotija because I adore the salty tang it adds.
I originally tested this while learning a new grill and kept coming back to it. Once you char the produce, the guacamole takes on a smoky depth that pairs perfectly with chips, tacos or just about anything you’d dunk into it. I now make it whenever the grill is already fired up, and sometimes even when I wish it were.
Because the flavor is top notch. Seriously.
It’s an easy recipe—truthfully, guacamole rarely requires much fuss—but it does involve the grill, so plan accordingly. I only make this version when the grill is hot and I’m already cooking something else; otherwise it’s a bit more effort than the stovetop-free classic.
Everything gets shoved into tacos in my kitchen, and this guac is no exception. The charred flavors elevate shrimp, fish, steak or vegetarian fillings alike.
I’m already thinking about variations—grilled mango would add a smoky-sweet note that sounds incredible. I don’t always play guacamole purist; a touch of sweetness or a unique mix-in can be delicious.
Who’s ready to grill limes for margaritas too?
Grilled Guacamole
Grilled Guacamole
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Ingredients
- 4 avocados, sliced in half
- ½ red onion
- 2 jalapeño peppers
- ½ cup chopped fresh cilantro
- 2 limes
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup crumbled cotija cheese
Instructions
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Preheat a grill to medium-high heat for at least 15 minutes. Brush or mist the avocado halves, onion and jalapeños with olive oil. Place everything on the grill cut-side down (limes cut-side down as well). Grill 8 to 10 minutes until charred and grill marks appear. Turn the jalapeños frequently so the skin chars evenly. Remove and let cool.
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Scoop the avocado flesh into a bowl and roughly chop. Peel the jalapeños, remove seeds if you prefer less heat, and dice. Dice the onion; you may not need all of it in the guacamole. Grilling onion halves is easiest, then use about 3 tablespoons diced in the guac and save the rest for another use.
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Combine avocado, diced onion and jalapeño, cilantro, juice of the two limes, salt and pepper in a large bowl. Mash to your preferred texture, chunky or smooth. Stir in most of the cotija cheese, reserving a little for topping. Serve immediately with chips or alongside tacos.
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Margarita Monday, anyone? This guac is worth the celebration.