Mexican · FROM THE FDR RECIPES KITCHEN
Ripe avocado, lime, tomato and cilantro make a quick bowl for tacos or chips. Mash only as much as you like; a few soft chunks give it character.
Halve and pit the avocados, then scoop the flesh into a bowl. Add the lime juice and mash lightly with a fork.
Fold in the onion, cilantro, tomatoes and garlic.
Taste and add salt, cayenne or more lime as needed. Serve promptly, or cover closely and refrigerate until serving.
Kitchen guide: What a recipe calorie number can—and cannot—tell you
Language and instructions updated from the FDR Recipes archive. Metric measures are approximate unless weights are specified.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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