Everyday Eats & Sweets / Recipes

Grilled Guacamole: You’ll Never Make Guacamole the Same Way Again

Grilled guacamole

I have a new favorite guacamole. It’s hard to pry my greedy hands away from my previous favorite, Grapefruit Guacamole (especially with my garden laden with grapefruits and avocados right now), but I have to say that this concoction kind of tops it.

I’ve always been a fan of cooked avocado (as you might remember from my Huevocate recipe), and grilled avocado simply takes it one step further. Over a hot grate, the flesh turns smoky and savory, almost meaty in flavor. Just a few minutes on each side can elevate raw avocado into its own secret ingredient in a guacamole.

Most of the other ingredients are traditional: garlic, cilantro, jalapeño, red onion, fresh tomatoes, some salt and a healthy squeeze of lime. Mash them all together with avocados hot off the grill, and you end up with a warm, smoky, melt-in-in-your-mouth guacamole that’s as surprising as it is irresistible. You can’t take just one bite.

I can eat a whole bag of chips with this guac and call that a meal, but it also goes great with all kinds of Mexican or Tex-Mex grub: tacos, tostadas, enchiladas, quesadillas, and tortilla soups. Or smeared on a grilled beef patty and stuffed between two buns. Or served atop slices of toast, grilled shrimp, rice and beans, baked potatoes, scrambled eggs, and Southwest-style salads. You could even turn leftover guac (if there is such a thing) into an avocado crema by blending it with sour cream and buttermilk, and using it as a sauce for all of the above.

Bring this to your next barbecue and I guarantee you’ll be invited to many more this summer! (And if you lack an outdoor grill, I recommend charring it in a grill pan on the stove, or even under the broiler.)

Grilled Guacamole

Makes 4 to 6 servings


2 ripe avocados, halved and pitted
1 tomato, finely chopped
1/4 red onion, finely chopped
1/4 cup packed cilantro, finely chopped
1/2 jalapeño, minced (remove ribs and seeds for less heat)
2 garlic cloves, minced
1/4 teaspoon kosher salt
Juice of 1 lime


Preheat a grill on medium-high heat.

Use a large spoon to scoop the avocado flesh out of its shell, preferably in one piece.

Pry the avocado from its shell in one piece

Avocado halves

Lay all the avocado halves over the hot grate, cover, and grill for about 5 minutes until the flesh is lightly charred. Flip all the halves over, and grill for another 5 minutes.

Avocados on the grill

Fixings for grilled guacamole

Transfer the grilled avocados to a serving bowl and mash with a fork to your desired level of chunkiness. Add the remaining ingredients to the bowl, stir to combine, and serve warm.

Grilled guacamole

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »