Califonia Bountiful
Side Dish

Guacamole with homemade tortilla chips

One of Southern California's hottest Mexican restaurants gives us their family recipe for everyone's favorite party dip featuring California avocados!

Chef/owner Christy Vega Fowler
Casa Vega Restaurant, Sherman Oaks

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3 avocados
1/2 tsp. salt
1/2 cup diced white onion
1/2 cup diced tomatoes
1 jalapeño, seeded and finely chopped
Squeeze of lime juice
Chopped cilantro, to taste

Tortilla chips
Canola oil
12 corn tortillas, cut into fourths


For guacamole: Peel, pit and mash avocado. Add salt and mash a little more. Add remaining ingredients and mix well.

For tortilla chips: Pour oil into a large frying pan to a depth of 1/2 inch. Heat oil to 350 to 375 degrees. In small batches, fry tortilla wedges until lightly golden. Remove with a slotted spoon and drain on paper towels.

Serves 2 to 4

Chef's tip: Chef Christy says that using a potato masher is a great way to mash ripe avocados to the perfect consistency for guacamole.

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