Grilled Guacamole Takes Mexican Food Over The Top

Rich and smoky, this grilled guacamole will disappear as soon as you present it to your guests.

According to the Agriculture Marketing Resource Center, the average American consumes seven pounds of avocados per year.

While some of that ends up sliced for salads or sandwiches, the most popular use for this nutrient rich fruit is guacamole. After all, who among us hasn’t wrestled for that last bite of this fresh, flavorful Mexican dip at a restaurant or dove at an offer to add it to a sandwich or burrito for an extra dollar?

So how do you take an already great dip and make it even better. Fire! In my recipe for grilled guacamole, the primary ingredients –- avocado, lime, and onion – hit the grill until nicely charred. Blend the charred fruits and onion with the remaining ingredients and you’ll have a uniquely smoky guacamole that is sure to receive rave reviews at your next backyard, tailgating, or homegating bash!

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Grilled avocado, lime, and onions are the keys to creating the best batch of guacamole you've ever experienced.

Course. Lunch. Dinner. Appetizer. Sauces and Condiments. Side Dish. Vegetable.

Cuisine. Mexican.

Makes. 6 to 8 servings.

Takes. 15 minutes prep. 5 minutes grilling.

Serve with. Corona beer or margaritas.


4 avocados, halved and seeds removed

1 lime, halved

1/2 small red onion, cut into slices 1/4-inch thick

2 tablespoons canola oil

2 Roma tomatoes, diced

1 jalapeno, seeds and rib remove and finely minced

1 tablespoon finely chopped fresh cilantro

Morton’s kosher salt and ground black pepper to taste


1) Fire up. Prepare a grill for direct high heat cooking (a.k.a. Warp 10), at least 450°F. If you’re using a charcoal grill, add a handful of wood chips or 1 to 2 chunks of your favorite smoking wood for flavor. For a gas grill, fill a smoking box or smoking pouch with wood chips and add to the grill.

2) Cook. Brush the cut sides of the avocados and both sides of the onion slices with canola oil. Place the halved avocados and lime halves on the grill cut sides down and allow them to grill while turning periodically until charred, 3 to 4 minutes. Remove the avocados and limes and set aside.

3) Place the onion slices on the grill and grill until lightly charred, approximately 2 minutes. Flip the onion slices and grill until the second side is lightly charred, 1 to 2 minutes.


4) Prep. Use a spoon to scoop the charred flesh from the avocado halves. Finely dice the onion.

5) Combine the avocado, juice from the charred limes, 2 tablespoons of the diced onion, tomato, jalapeno, and cilantro in a small mixing bowl. Mash the ingredients with a fork until blended together but still slightly chunky. Add salt and pepper to taste.

6) Serve. Serve the grilled guacamole immediately with tortilla chips. Or use for nachos, quesadillas, tacos, burgers, and sandwiches.

"A lot of issues were on the ballot. In New York City there was Proposition 14. That would put a ceiling on the number of late night talk shows. And California passed Proposition 21. That would change guacamole officially to guac."David Letterman

Clint Cantwell

Clint Cantwell is's Senior Vice President, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. Cantwell was was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".




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